- Steam dry the potatoes for five minutes; less surface moisture means more crunch.
- Use the bottom of a sturdy glass for evenly thin, craggy rounds.
Crunchy comfortSide · American
Garlic Parmesan Smashed Potatoes
Creamy centered baby potatoes smashed thin, roasted crisp, and showered with garlic, parmesan, and herbs.
Trend signalSmashed potato comebackWhy it is trending · Tastewise ↗MoodRecipe developed this original version after tracking the wider social food format. It is not a transcription of the linked recipe.
45 minutesEasy difficulty12g protein
Why it fits
Familiar potato comfort gets a lively contrast of creamy centers and audibly crisp edges.
01 Gather
Ingredients
Makes 2 generous servings
- 1½ lb baby potatoes
- 2 tbsp olive oil
- 2 garlic cloves
- ½ cup finely grated parmesan
- 2 tbsp chopped parsley
- ½ cup Greek yogurt
- 1 lemon
02 Make
The good part
- 01
Boil potatoes in salted water until very tender, then drain and steam dry.
- 02
Smash on an oiled sheet pan, brush with garlic oil, and roast at 450°F for 25 minutes.
- 03
Add parmesan for the final 5 minutes and serve with lemony yogurt.
03 Know before you cook
Small details, better dinner.
Practical notes for getting the texture right, adapting the ingredients, and saving what is left.
- Nutritional yeast can replace parmesan.
- Use sweet baby potatoes, adding a few minutes to the boil.
Refrigerate for up to 4 days. Recrisp at 425°F or in an air fryer; avoid the microwave when possible.
Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.
Per serving, approximately
330 calories12g protein5g fiber
Nutrition is an estimate and may vary with brands and portions.04 The kitchen edit
The right tools for this recipe.
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Rimmed sheet pan set
Heavy pans for browning vegetables and building a complete dinner in one place.
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Reusable nonstick liners for easier release and faster cleanup after roasting.
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Turn and serve hot vegetables without crushing their crisp edges.
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