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Ultra close-up macro of crispy garlic parmesan smashed baby potatoes with melted herb butter, sizzling edges, and coarse sea salt

Crispy Garlic Parmesan Smashed Potatoes with Herb Butter

Ultra-crispy golden smashed baby potatoes boiled until fork-tender, crushed flat, and roasted to deeply crusted perfection with rich garlic herb butter, aged parmesan cheese, fresh parsley, and flaky sea salt. An irresistible 35-minute party appetizer and holiday crowd-pleaser.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 245
Ingredients Method Nutrition

Ingredients
  

Smashed Potato Base:
  • 2 lbs (approx. 900g) baby Yukon Gold or petite red potatoes scrubbed clean and left whole with skins on
  • 2 tbsp sea salt (for boiling water) generously seasons the potatoes from the inside out
  • 3 tbsp extra virgin olive oil for coating baking sheet and potatoes for maximum crunch
Garlic Herb Butter & Topping:
  • 4 tbsp unsalted butter, melted grass-fed preferred for rich golden color
  • 4 cloves garlic, finely minced or grated
  • 3/4 cup finely grated aged Parmesan cheese (Parmigiano-Reggiano) divided; creates a crispy lace crust
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1/2 tsp onion powder
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp flaky sea salt (such as Maldon) for finishing
  • 2 tbsp fresh Italian flat-leaf parsley or chives, minced for vibrant garnish

Method
 

Step-by-Step Cooking Walkthrough:
  1. Boil the Potatoes: Place whole baby potatoes in a large pot and cover with cold water by at least 1 inch. Add 2 tablespoons of sea salt. Bring to a rapid rolling boil over high heat, then reduce to medium-high and simmer for 15 to 18 minutes until easily pierced through the center with a paring knife. Drain thoroughly in a colander.
  2. Steam-Dry for Maximum Crispiness (Crucial Step): Spread hot drained potatoes onto a dry kitchen towel or directly onto your cutting board and let them steam dry undisturbed for 5 minutes. Removing surface moisture is the #1 secret to achieving shattered, ultra-crispy edges instead of soggy skins.
  3. Preheat Oven & Prep Sheet: Preheat oven to 425°F (220°C) with convection/fan on if available. Generously drizzle 2 tablespoons of olive oil over a large heavy-rimmed baking sheet or line with unbleached parchment paper.
  4. Smash the Potatoes: Arrange potatoes on the baking sheet leaving at least 1.5 inches between each. Using the flat, sturdy bottom of a heavy drinking glass, mason jar, or potato masher, press down gently but firmly on each potato until flattened to roughly 1/2-inch thickness. The edges should break into craggy, jagged fissures.
  5. Brush with Garlic Herb Butter: In a small bowl, whisk together melted butter, remaining 1 tablespoon olive oil, minced garlic, chopped rosemary, thyme, onion powder, and black pepper. Generously brush the seasoned garlic butter over the tops and deep into all jagged crevices of the smashed potatoes.
  6. Initial Roast: Transfer baking sheet to the bottom-middle rack and roast for 20 minutes until the bottoms and edges are deeply golden brown and audibly sizzling.
  7. Parmesan Crust Finish: Remove baking sheet from the oven. Generously scatter the grated Parmesan cheese over each potato. Return to the oven and bake for an additional 8 to 10 minutes (or broil on high for 2 minutes) until the cheese bubbles, melts into crevices, and turns into a crunchy, golden lace crust.
  8. Garnish & Serve: Transfer hot smashed potatoes immediately to a serving platter. Sprinkle generously with flaky Maldon sea salt and fresh minced parsley. Serve hot alongside creamy garlic aioli, sour cream, or marinara dip!

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 28gProtein: 6gFat: 13gSaturated Fat: 6gCholesterol: 24mgSodium: 380mgPotassium: 640mgFiber: 3gSugar: 2gVitamin A: 320IUVitamin C: 28mgCalcium: 165mgIron: 1.8mg

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