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Crispy Garlic Smashed Potatoes Recipe with Parmesan Herb Butter

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A simple and delicious side dish featuring crispy smashed baby Yukon Gold potatoes topped with a savory parmesan herb butter. Perfectly crispy on the outside and fluffy inside, this recipe is easy to make and a crowd-pleaser.

Ingredients

Scale
  • 2 pounds baby Yukon Gold potatoes (about 900 grams)
  • 3 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • 4 tablespoons unsalted butter, melted
  • ½ cup grated Parmesan cheese (about 50 grams)
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon fresh rosemary, finely chopped (optional)
  • Salt to taste (kosher or sea salt preferred)
  • Freshly ground black pepper to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Place the baby Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender but not falling apart. Drain well.
  3. Allow the potatoes to sit for 5 minutes to dry out slightly.
  4. While potatoes cool, melt the butter in a small saucepan over low heat. Stir in minced garlic, grated Parmesan, chopped parsley, thyme, rosemary, and optional lemon zest. Remove from heat and set aside.
  5. Place the boiled potatoes on the baking sheet, spaced evenly. Using a potato masher or the bottom of a glass, gently press down each potato until about ½ inch (1.3 cm) thick, keeping them mostly intact.
  6. Brush the tops generously with olive oil. Sprinkle with salt and freshly ground black pepper to taste.
  7. Bake for 20 minutes in the preheated oven. Flip each potato gently using a spatula, then bake for another 15-20 minutes until edges are golden and crisp.
  8. Remove potatoes from the oven and immediately brush with the melted parmesan herb butter. Return to oven for 5 more minutes to let flavors meld and butter soak in.
  9. Serve hot, garnished with extra fresh parsley if desired.

Notes

Do not overboil potatoes to avoid mushy texture. Dry potatoes well before roasting for crispiness. Flip potatoes halfway through roasting for even crisping. Apply herb butter near the end to prevent garlic from burning. Hand-chop herbs for best flavor. For vegan version, substitute butter with plant-based alternative and Parmesan with nutritional yeast or vegan cheese.

Nutrition

Keywords: crispy smashed potatoes, garlic smashed potatoes, parmesan herb butter, easy side dish, Yukon Gold potatoes, roasted potatoes, garlic potatoes

Find it online: https://milacook.com/crispy-garlic-smashed-potatoes-recipe-with-parmesan-herb-butter-easy-perfect-sides/