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- 2 pounds baby Yukon gold potatoes - 4 cloves minced garlic - 1/2 cup freshly grated Parmesan cheese - 1/4 cup unsalted butter, melted - 1/2 cup heavy cream - 1 teaspoon kosher salt - 1/2 teaspoon freshly ground black pepper - 1 tablespoon finely chopped fresh rosemary - Fresh chives, chopped, for garnish Garlic Parmesan smashed potatoes use simple, fresh ingredients for big flavor. Each component plays a key role. Baby Yukon gold potatoes are creamy and sweet. Their smooth texture makes them perfect for smashing. Minced garlic adds a bold punch. Freshly grated Parmesan cheese gives a rich, nutty taste. Unsalted butter and heavy cream bring creaminess and depth. Don’t forget the seasoning! Kosher salt enhances every flavor. Freshly ground black pepper adds warmth. Chopped rosemary brings an aromatic touch. Finally, fresh chives add color and a mild onion taste. These ingredients work together for a dish that feels both cozy and gourmet. {{ingredient_image_2}} 1. Start by washing the baby Yukon gold potatoes. Use cold water to remove all dirt. 2. Place the cleaned potatoes in a large pot. Cover them fully with cold water. 3. Add a pinch of kosher salt to the water for flavor. 4. Set the pot on the stove over high heat. Bring the water to a rolling boil. 5. Once boiling, reduce the heat to medium. Let the potatoes simmer for 15-20 minutes. 6. Check the potatoes by piercing them with a fork. They should feel tender. 7. Carefully drain the potatoes in a colander. Allow them to cool for a few minutes. 8. Transfer the potatoes to a baking sheet lined with parchment paper. 1. Use a potato masher or the bottom of a sturdy glass. Gently press down on each potato. 2. Flatten them to about 1/2 inch thick. Be careful not to break them apart. 3. In a small bowl, whisk together melted butter, minced garlic, and heavy cream. 4. Add kosher salt, black pepper, and chopped rosemary to the bowl. Mix until smooth. 1. Drizzle the garlic cream mixture evenly over the smashed potatoes. Make sure each potato is well coated. 2. Sprinkle freshly grated Parmesan cheese on top. Make sure to cover each potato well. 3. Preheat your oven to 400°F (200°C) while you prepare the potatoes. 4. Place the baking sheet in the oven and bake for 20-25 minutes. 5. Look for a golden brown crust on the cheese and crispy edges on the potatoes. 6. Remove the baking sheet from the oven. Let the potatoes cool slightly for a few minutes. 7. Just before serving, garnish with freshly chopped chives for added flavor and color. To make the best smashed potatoes, you need even flattening. Start with the right size potatoes. Baby Yukon golds work great. When you press down, use a light and steady hand. Aim for about 1/2 inch thick. This helps them cook evenly and stay intact. Timing is also key for a great crust. Bake the potatoes at 400°F (200°C). This high temperature helps the cheese melt and brown nicely. Keep an eye on them. You want the cheese to be golden and the edges crispy. Bake for about 20-25 minutes. To boost the taste of your smashed potatoes, consider adding more seasonings. A pinch of paprika or some crushed red pepper can add warmth. If you like herbs, try thyme or oregano. These extras will make your dish stand out. You can also switch up the cheese. While Parmesan is classic, cheddar or feta can add new flavors. Just remember to adjust the amount based on the cheese’s strength. Mixing different cheeses can create a rich and delightful topping. Pro Tips Choose the Right Potatoes: Baby Yukon gold potatoes are ideal for this recipe due to their creamy texture and ability to hold shape when smashed. Don’t Overcook: Ensure you don’t overcook the potatoes during boiling; you want them tender but not falling apart. Check for doneness with a fork. Customize Your Herbs: Feel free to experiment with different herbs like thyme or parsley for a unique flavor profile that complements the garlic and Parmesan. Serve Immediately: These smashed potatoes are best served hot straight from the oven, as they tend to lose their crispy texture as they cool. {{image_4}} You can change up the cheese in this dish. Try using sharp cheddar for a tangy bite. Feta cheese adds a nice salty flavor. You can mix cheeses for more depth. Just remember, the cheese should melt well to form a tasty crust. Want to jazz up your smashed potatoes? Add crispy bacon for a smoky touch. Fresh herbs like thyme or parsley brighten the dish. Roasted garlic gives a sweet, rich flavor. You can even mix in some sautéed onions for more depth. Feel free to get creative with your flavors! If you need a dairy-free option, use vegan butter and almond milk. Nutritional yeast can replace Parmesan for a cheesy taste. There are also plant-based cheeses that melt nicely. These swaps keep your dish tasty while fitting your diet. To store leftovers, let the smashed potatoes cool first. Place them in an airtight container. They can last up to three days in the fridge. When you are ready to enjoy them again, you can easily reheat them. For the best texture, reheat in the oven. Preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warm. This method helps keep the cheese crispy and the potatoes soft. If you want to freeze them, make sure they are completely cool first. Place the potatoes in a freezer-safe bag or container. They can last up to three months in the freezer. To thaw, move them to the fridge overnight. Reheat them in the oven for the best results. Garlic Parmesan smashed potatoes are a tasty side dish. They are made from Yukon gold potatoes. You boil them until soft, then smash them flat. Next, you drizzle a creamy garlic mix over them. Finally, you top them with Parmesan cheese and bake until golden. This dish is creamy, cheesy, and full of flavor. The garlic adds a nice kick, while the cheese gives it a rich taste. Serve these potatoes as a perfect side for any meal. Yes, you can use different types of potatoes. While Yukon golds are the best, you can try reds or russets. Each type gives a unique taste and texture. Just remember to adjust the cooking time. Smaller potatoes cook faster, while larger ones may need extra time. Regardless of the type, the key is to make them tender before smashing. To make garlic Parmesan smashed potatoes gluten-free, use gluten-free ingredients. The potatoes themselves are naturally gluten-free. Ensure the butter is pure and free from additives. Heavy cream and Parmesan cheese are also gluten-free. Always check labels on any packaged items to avoid gluten. This way, you can enjoy this dish worry-free! You learned how to make delicious garlic Parmesan smashed potatoes. We covered main ingredients, step-by-step instructions, and tips to enhance flavor. Remember, you can change ingredients to fit your taste, whether adding cheese or herbs. Proper storage will keep leftovers fresh for later. Enjoy trying different versions, and don't hesitate to experiment. These smashed potatoes make a great side dish for any meal. With a few simple steps, you can impress family and friends with stunning results. Happy cooking!

Garlic Parmesan Smashed Potatoes

Deliciously creamy and crispy smashed potatoes topped with garlic and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 pounds baby Yukon gold potatoes
  • 4 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon fresh chives, chopped, for garnish

Instructions
 

  • Start by thoroughly washing the baby Yukon gold potatoes to remove any dirt. Once clean, place the potatoes in a large pot and cover them fully with cold water. Add a generous pinch of kosher salt to enhance the flavor.
  • Place the pot on the stove over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium and allow the potatoes to simmer for approximately 15-20 minutes, or until they are tender enough to pierce with a fork.
  • While the potatoes are cooking, preheat your oven to 400°F (200°C) so it’s hot and ready for baking.
  • After simmering, carefully drain the potatoes in a colander and let them cool for a few minutes. Then transfer the potatoes to a baking sheet lined with parchment paper to avoid sticking.
  • Using a potato masher or the bottom of a sturdy glass, gently press down on each potato to flatten them to about 1/2 inch thick. Be careful not to break them apart; they should stay intact.
  • In a separate small bowl, whisk together the melted butter, minced garlic, heavy cream, kosher salt, black pepper, and chopped rosemary until combined and smooth.
  • Evenly drizzle the garlic cream mixture over the smashed potatoes, ensuring that each one is generously coated for maximum flavor.
  • Sprinkle the grated Parmesan cheese liberally over the tops of the potatoes, allowing the cheese to melt and create a delicious crust.
  • Place the baking sheet in the preheated oven and bake the potatoes for 20-25 minutes, or until the cheese is golden brown and the edges of the potatoes become crispy.
  • When ready, remove the baking sheet from the oven and let the potatoes cool slightly for a few minutes. Just before serving, garnish with freshly chopped chives for an added burst of flavor and color.

Notes

Serve in a rustic dish with extra melted butter and cheese for presentation.
Keyword garlic, Parmesan, potatoes, side dish, smashed