Crispy Garlic Parmesan Smashed Potatoes
🛒 Ingredients
1½–2 lbs baby potatoes (Yukon gold or red)
3 tbsp olive oil (or melted butter)
3 cloves garlic, minced
½ cup grated Parmesan
½ cup panko breadcrumbs (optional, for extra crunch)
1 tsp Italian seasoning (or dried oregano + basil)
½ tsp paprika
Salt & black pepper
Fresh parsley (optional, for garnish)
🔥 Instructions
Boil the potatoes
Add potatoes to salted water.
Boil 15–20 minutes until fork-tender.
Drain and steam-dry for 5 minutes.
Smash ‘em
Preheat oven to 425°F (220°C).
Place potatoes on a lined baking tray.
Gently smash with a glass or spatula.
Season + coat
Mix olive oil, garlic, salt, pepper, paprika, and Italian seasoning.
Brush over potatoes.
Sprinkle Parmesan and panko on top.
Bake till crispy
Bake 25–30 minutes, flipping once halfway if you want extra crispiness.
Broil for 1–2 minutes at the end for max crunch (watch closely 👀).
Finish
Sprinkle parsley + a little extra Parmesan.
Serve hot!
🔥 Optional Dips
Garlic aioli
Spicy mayo
Ranch
Marinara
💡 Pro Tips
Want extra crispy bottoms? Brush the pan lightly with oil first.
Add chili flakes or cayenne if you like heat.
Air fryer version: 400°F for 12–15 minutes.
Want me to tailor this to air fryer only, cheesy-loaded, or spicy buffalo style? 😏🍟
