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Smashed Roasted Garlic Parmesan Baby Dutch Yellow Potatoes

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This baby potato recipe is the perfect side dish for dinner tonight or your next holiday meal!


Crispy, garlicky, and cheesy, this easy side dish is so delicious that it will instantly become one of your favorite potato recipes.

Smashed Roasted Garlic Parmesan Baby Dutch Yellow Potatoes

The great thing about this simple recipe is that it is so versatile with minimal prep time.

With adding or replacing the topping or seasoning, these oven roasted baby potatoes become tasty side dishes for almost any meal. If you’re looking for an easy delicious meatloaf recipe for dinner, check this one out from AllRecipes: Easy Meatloaf Recipe

Varieties Of Topping For This Simple Side Dish:

  • Bacon
  • Italian seasoning
  • Fresh rosemary or any fresh herbs
  • Ranch seasoning
  • A dollop of sour cream
Large white bowl with baby yellow potatoes in it. White round plate in front of bowl with a block of parmesan cheese, cheese grater and grated cheese on it. There is a cruet of olive oil and 2 small clear bowls with salt and pepper in them. Items are on a wood surface.

The Simple Ingredients For This Baby Potatoes Recipe

  • Baby dutch potatoes
  • Extra virgin olive oil
  • Garlic (minced)
  • Fresh ground black pepper
  • Kosher salt
  • Grated parmesan cheese

Helpful Tools

  • Large bowl
  • Small bowl
  • Baking Sheet
  • Spatula or tongs
  • Oven mitt
  • Cheese grater
  • Garlic press
  • Cutting boards

How To Make The Oven-Roasted Potatoes

Large white bowl with yellow baby potatoes and 2 inches of water in it. There is clear plastic wrap covering the bowl. The plastic wrap has fork punctures in it. The bowl is on a wood surface.
  1. Pre heat oven to 400 degrees.
  2. Boil the potatoes. For convenience sake, I microwave the potatoes in a large bowl with a little water covered with plastic wrap until they are fork tender, about 8 minutes. You can boil them on the stove top which takes about 20 minutes.
  3. Drain well and pat dry with a paper towel and let cool enough to handle but still warm.
  4. Place a baking sheet in the hot oven while you are smashing the potatoes.
Small white bowl with olive oil, minced garlic, salt, and pepper in it. The bowl is on a wood surface.

5. In a small bowl, add together the olive oil, fresh minced garlic, salt, and pepper.

Four semi cooked baby yellow potatoes smashed down on a wooden cutting board. Cutting board is on a wood surface.

6. Place potatoes on a couple of cutting boards (this will help the smashing process go faster). You don’t want the potatoes to completely cool. Smash the potatoes into rounds.

Be gentle with them, you want to keep a nice thickness of the creamy inside!

Sixteen semi cooked smashed baby yellow potatoes on a baking sheet with olive oil mixture on them. Baking sheet is on a wood surface.

7. Bring out the heated pan and place it on a protected surface. Pour the olive oil mixture onto the hot baking pan.

8. Arrange the potatoes in a single layer. Sprinkle the tops with a little salt and pepper.

Sixteen partially roasted smashed baby yellow potatoes on a baking sheet with olive oil mixture on them. There is a pair of tongs resting on the baking sheet. Baking sheet is on a wood surface.

9. Roast potatoes for 10 minutes.

10. Remove the pan from the oven and use tongs or a spatula to gently flip the potatoes. Return them to the oven and roast another 10 minutes.

Sixteen roasted smashed baby yellow potatoes on a baking sheet with olive oil mixture and parmesan cheese on them. Baking sheet is on a wood surface.

11. Remove the pan from the oven and add the cheese to the tops of each, dividing equally.

12. Return pan to the oven for 5 minutes or until the cheese is melted.

Roasted smashed garlic parmesan cheese baby yellow potatoes on a white rectangular serving plate. Plate is on a wood surface.

13. Remove from the oven and transfer to a serving plate. You can garnish with parsley if you’d like.

Often Asked Questions

Can I Use A Different Type Of Potato?

Yes. There are a few different small potatoes that would be great to use:

  • Baby Yukon golds – A great all purpose potato. It’s yellow flesh naturally has a buttery flavor.
  • New potatoes – Young potatoes with a crisp thin skin. They have sweeter taste.
  • Baby red potatoes – One of the most waxy varieties of potatoes which means they retain their shape even after cooking.

Can I Use Cheddar Cheese Instead Of Parmesan Cheese?

Absolutely! I just prefer parmesan cheese paired with olive oil and fresh garlic.

Can I Use Melted Butter Instead Of Olive Oil?

Yes, but keep in mind that butter is higher in saturated fat. Good olive oil adds a wonderful, nuanced flavor to the tender potatoes.

How Do I Smash The Potatoes?

You can use the bottom of a small glass, a mason jar or even the palm of your hand which is what I do!

How Do I Store The Potatoes?

Store any leftovers in an airtight container in the fridge for up to 5 days. The potatoes can be frozen for up to 4 months.

If You Love This Recipe, Check Out These Other Delicious Recipes!

Yield: 4 servings

Smashed Roasted Garlic Parmesan Baby Dutch Yellow Potatoes

Roasted smashed garlic parmesan cheese baby yellow potatoes, a slice of meatloaf, and sauteed spinach on a white round plate. There is a fork resting on the side of the plate. There is a gray linen napkin under the fork. There is a glass of red wine in the background. Items are on a wood surface.

Crispy, garlicky, and cheesy, this easy side dish is so delicious that it will instantly become one of your favorite potato recipes.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 pound baby dutch potatoes
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic (minced)
  • 1 -1/2 teaspoons freshly ground black pepper
  • 1 -1/2 teaspoons kosher salt
  • 1/3 cup grated parmesan cheese

Instructions

  1. Pre heat oven to 400 degrees.
  2. Place the potatoes in a microwave safe bowl, add 2 inches of water and cover with plastic wrap. Use a fork and make holes in the plastic wrap. Cook for approximately 8 minutes or until they are fork tender. You can also boil them on the stove top for about 20 minutes.
  3. Drain well and pat dry with a paper towel and let cool enough to handle but still warm.
  4. Place a large baking sheet in the hot oven while you are smashing the potatoes.
  5. In a small bowl, add together the olive oil, fresh minced garlic, salt, and pepper.
  6. Place potatoes on a couple of cutting boards (this will help the process go faster. You don't want the potatoes to completely cool) and smash the potatoes into rounds. Be gentle with them, you want to keep a nice thickness of the creamy inside.
  7. Bring out the heated pan and place it on a protected surface. Pour the olive oil mixture onto the hot baking pan. Arrange the potatoes in a single layer. Sprinkle the tops with a little salt and pepper.
  8. Roast potatoes for 10 minutes. Remove the pan from the oven and use tongs to gently flip the potatoes, return them to the oven and roast another 10 minutes.
  9. Remove the pan from the oven and add the cheese to the tops of each, dividing equally. Return pan to the oven for 5 minutes or until the cheese is melted.
  10. Remove from the oven and transfer to a serving plate. You can garnish with parsley if you'd like.

Notes

Use the bottom of a small glass, a mason jar or the palm of your hand to smash the potatoes.

The potatoes smash much better when they are still warm. Work quickly to smash them.

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