Side Dish: United States – Southern United States – Garlic‑Parmesan Smashed Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 50 min

Total 1 hr

Ingredients

- 2 lb (900 g) baby Yukon Gold potatoes (about 24–28, 1–1.5 in / 2.5–4 cm each)
- 1 tbsp (15 ml) kosher salt (for boiling)
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 g) unsalted butter
- 3 cloves garlic, minced (about 9–12 g)
- 1/2 cup (50 g) finely grated Parmesan cheese, plus extra for serving
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1.5 g) smoked paprika (optional)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (6 g) fresh chives, thinly sliced
- Additional flaky sea salt for finishing

Instructions

1. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly oil it.
2. Place the baby potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tbsp (15 ml) kosher salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes depending on size.
3. Drain the potatoes well and let them sit in the colander for 2–3 minutes to steam off excess moisture. Transfer potatoes to the prepared baking sheet, spacing them at least 1/2 inch (1 cm) apart.
4. Use the bottom of a wide glass, a potato masher, or the base of a small skillet to gently press each potato until it’s 1/4–1/2 inch (6–12 mm) thick and the skins split but the potato holds together.
5. In a small saucepan or microwave-safe bowl, melt the butter with 2 tbsp (30 ml) olive oil and the minced garlic over low heat for 1–2 minutes until fragrant (do not brown the garlic). Stir in the grated Parmesan and smoked paprika if using.
6. Brush or spoon the garlic-Parmesan oil evenly over each smashed potato, making sure some of the mixture gets into the crevices. Sprinkle the potatoes with freshly ground black pepper.
7. Roast in the preheated oven until the edges are deep golden-brown and crisp, about 20–30 minutes. For extra crispness, switch the oven to broil for the last 1–2 minutes while watching closely so they don’t burn.
8. Remove from the oven and immediately sprinkle with chopped parsley, chives, and a pinch of flaky sea salt. Serve hot alongside barbecue beef ribs with additional grated Parmesan on the side.