Smashed Roasted Garlic Parmesan Baby 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.

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• Prep time: 20 minutes
• Bake time: 25 minutes
• Total time: 45 minutes
• Servings: 4
• Prep level: Beginner +

Ingredient Notes

• Types of potatoes: 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.
• Oil: You can use butter, but keep in mind that it’s higher in saturated fat. Good olive oil adds a wonderful, nuanced flavor to the tender potatoes.
• Shredded cheese: Parmesan cheese is used in this dish. Cheddar can be substituted, fresh is best.

Step-by-Step Instructions

• Pre heat oven. 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. You can boil them on the stove top which takes a little longer.
• Drain well and pat dry with a paper towel and let cool enough to handle but still warm.
• Place a baking sheet in the hot oven while you are smashing the potatoes.
• In a small bowl, add together the olive oil, fresh minced garlic, salt, and pepper.

• 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!
• 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.

• Roast potatoes for 10 minutes. Remove the pan from the oven and use tongs or a spatula to gently flip the potatoes. Return them to the oven and continue to roast.
• Remove the pan from the oven and add the cheese to the tops of each, dividing equally. Return pan and bake until the cheese is melted.

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

See the recipe card below for complete measurements and cook times.

Laura Belle’s Tips

1. Boil just right – Boil potatoes until fork tender, but not falling apart. Overcooked = mushy smash, Undercooked = hard centers.
2. Smash gently – Use a flat-bottomed glass or a potato smasher to gently press down.
3. Use freshly grated parmesan – Pre-grated cheese doesn’t melt or crisp well.
4. Don’t overcrowd the pan – Give each potato room to breathe. Crowding causes steaming, not crispy.

Storage

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.

What to Serve with Smashed Potatoes

Pair these cheesy garlic potatoes with:

• Chicken Piccata
• Cajun Salmon and Shrimp
• Air Fryer Beer Battered Fish
• Company Chicken in Wine Sauce Casserole
• Marinated Pork Chops from Miss in the Kitchen
• Varieties Of Topping For This Simple Side Dish: Bacon, Italian seasoning, fresh rosemary or any fresh herbs, ranch seasoning, a dollop of sour cream

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Yield: 4 servings

Smashed Roasted Garlic Parmesan Baby Dutch Yellow Potatoes

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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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