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Smashed potatoes on a cookie sheet.
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5 from 1 vote
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Crispy Garlic Smashed Potatoes

Family Approved! Crispy Garlic Smashed Potatoes are made with Yukon gold potatoes, minced garlic, and freshly grated parmesan cheese. So delicious!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 187kcal

Ingredients

  • 2 lbs Yukon Gold potatoes
  • 2 tbsp olive oil
  • 3 tbsp minced garlic
  • 1 tsp salt
  • 2 tbsp parmesan cheese
  • 1 tbsp unsalted butter melted
  • salt and pepper to taste
  • fresh chopped parsley for garnish

Instructions

  • Place a large pot of water over high heat and bring the water to boil. Add 1 tsp of salt, 1 tbsp of butter, and 6-8 small/medium sized potatoes. Boil the potatoes for 15 minutes. Remove the pot from the heat and drain the potatoes.
  • Carefully remove the potatoes and place them on a prepared baking sheet. Heat the oven to 450 degrees Fahrenheit. Take a potato masher and carefully smash down the potatoes. 
  • Add olive oil and minced garlic to a small dish. Use a basting brush and brush the potatoes with the oil and garlic mixture. Roast the potatoes in the oven for 10 minutes. Carefully watch the last couple of minutes to make sure the crispy potatoes don’t get too brown. 
  • Remove the potatoes from the oven.  Sprinkle fresh parmesan cheese, salt and pepper to taste. Garnish with fresh parsley. 

Notes

I personally prefer to use yukon gold potatoes but you can also use red potatoes or even small russet potatoes. 
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat on 350 degrees Fahrenheit until warm. 

Nutrition

Calories: 187kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 424mg | Potassium: 653mg | Fiber: 3g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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