Garlic Parmesan Smashed Potatoes

No matter how you want to cook them, potatoes are both scrumptious and nutritious! Have you ever made Parmesan Smashed Potatoes? If not, run and grab some potatoes! These garlic & rosemary potatoes with cheese are awesome! We're talking happy food dance food!

I love a perfectly baked potato with butter salt, pepper, and bacon (bacon!!).

Mashed potatoes are delicious too, especially Brown Butter and Scallion Mashed Potatoes which I first saw in a Bon Appetit Magazine a billion years ago and immediately had to make (I was NOT disappointed, mmmm).

However, something about Crispy Smashed Potatoes hits all the notes I crave. These Parmesan Smashed Potatoes are buttery, flavorful, part fluffy and part crispy. I have no shame in saying I can eat just this and call it a meal!

I'm half Irish which means loving the humble potato is in my DNA! I am totally happy to eat potatoes in one way or another every single day!

A simple search on my site will prove that true. I've got recipes for my "famous" Mashed Potatoe Pie, Loaded Potato Nachos, Homemade Sour Cream & Onion Potato Chips, Leftover Mashed Potatoes being used for Skillet Potatoes, Grilled Potato Salad with Jalapenos & Bacon, Pulled Pork Potato Nachos, Sweet Potato Hummus and many more!

What Kind Of Potato Do I Use When Making Smashed Potatoes?

You really can choose to use any kind of potato when making smashed potatoes roasted. Choose mini potatoes, small potatoes or medium potatoes. In this photo I used Golden Potatoes, however, you can use red (new) potatoes, Yukon, even fingerling potatoes can work here.

Sweet potatoes can be used however for those I would change up the flavor profile...I may do a post on them soon if anyone is curious. I also keep meaning to try this with purple potatoes.

Ingredients

• potatoes (red, russet, Yukon or your favorite potato) either small potatoes or full size
• butter
• garlic paste
• parmesan cheese
• rosemary, salt and pepper

Instructions

• All you need to do is boil, drain, smash, season, baste and bake.
• Making  Smashed Potatoes with Garlic and Rosemary is easy!  I like to top these with a healthy pinch of shredded Parmesan cheese then pop them back in the oven just long enough to melt.

What do I top Parmesan Smashed Potatoes with?

• Choose to keep your smashed potatoes simple like these Smashed Potatoes with Garlic and Rosemary or you can take them wherever you want them to go. Make them cheesy or top with ingredients like bacon, sour cream, fresh herbs, chives, scallions, etc.
• If you can get your hands on Raclette cheese. THAT would be an amazing topping! Invite me over!!
• I actually think mini smashed potatoes are a fun addition to a cheese board or charcuterie board. Why not??

Can I reheat leftovers?

Yes, they do reheat well. You may choose to brush them again with a little garlic butter and toss on a sprinkle of fresh herbs and cheese.

I HOPE you try making these luscious Smashed Potatoes with Garlic and Rosemary!

Recipes to try

• Easy Blackened Chicken - This would go perfect with the smashed potatoes!
• Lasagna Stuffed Chicken Breasts - A family fav!
• Crispy Air Fried Tofu - Meatless & full of flavor!
• Prize Winning Key Lime Pie Recipe - Seriously the BEST!!

Enjoy!! XO - Colleen

Recipe originally published November 2018. Updated March 2023.

Smashed Potatoes with Garlic & Rosemary

Colleen Kennedy

Oven Smashed Potatoes with Garlic & Rosemary are fluffy, crisp and all around amazing! Enjoy as a meal, side dish or as part of a charcuterie board or tapas night!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Side

Cuisine American

Servings 3 servings

Calories 443 kcal

Ingredients

  

1x2x3x

• 6 medium/small potatoes see notes
• 4 TBS melted butter
• 1 ½ TBS garlic paste or 2 large cloves of garlic minced
• Salt & pepper
• Fresh Rosemary
• Parmesan cheese

Instructions

 

• Boil potatoes for 15-20 minutes or until fork-tender. Depending on the size potato you use.
• Preheat oven to 425 degrees.
• Once the potatoes are done, run them under cool water, strain them and then allow them to sit on a baking sheet for a few minutes to dry.
• Combine melted butter and garlic in a small ramekin or bowl.
• Lightly oil baking sheet.
• Using a potato masher or the bottom of a wide flat cup or metal measuring cup, press down on each potato, splitting them open and mashing them down a bit. There is no wrong or right, keep them a little high or mash them down further. If you go crazy and press too hard, simply push it back together (like play-dough).
• Season each smashed potato with salt and pepper and then brush each potato liberally with the garlic butter. Season again and sprinkle with chopped Rosemary.
• Bake at 425 for 15-20 minutes or until crisped to your liking. To speed things along, you could also broil for 3-5 minutes.
• Once done, you can choose to brush with additional garlic butter.
• Top each potato with a 4-fingered pinch of shredded Parmesan and place back in your still warm oven just until cheese mostly melts and enjoy!
• You can also choose additional toppings like crumbled bacon, sour cream, Thyme, Sriracha salt, etc.

Notes

You can use small potatoes, mini potatoes or medium potatoes for this. Your choice. You just need to adjust the cooking time up or down when boiling.

You can choose to use grapeseed, avocado or olive oil instead of butter, however, butter makes these so crispy and delicious!

Nutrition information will vary based on size and type of potatoes used.

Nutrition

Serving: 3servingsCalories: 443kcalCarbohydrates: 70gProtein: 9gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 198mgPotassium: 1973mgFiber: 7gSugar: 6gVitamin A: 497IUVitamin C: 39mgCalcium: 61mgIron: 3mg

Keyword Oven Smached Potatoes, Smashed Potatoes

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