{"id":1947763,"date":"2024-01-18T14:15:26","date_gmt":"2024-02-13T23:24:41","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=1947763"},"modified":"2024-08-06T22:29:01","modified_gmt":"2024-08-07T03:29:01","slug":"garlic-parmesan-smashed-potatoes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/garlic-parmesan-smashed-potatoes\/","title":{"rendered":"Garlic Parmesan Smashed Potatoes"},"content":{"rendered":"<p>Are you looking for a delicious side dish that&#8217;s simple to make and sure to impress? These garlic-smashed red potatoes are a weeknight win. They have everything you&#8217;re craving\u2014crispy edges, a perfectly tender center, and a burst of flavor from garlic and Parmesan cheese.<\/p>\n<p>Ready to see how a few simple items from your pantry can create an unforgettable dish?<\/p>\n<h2>Ingredients Garlic Smashed Red Potatoes<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017755\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_273006_AlejandroMonfort1.jpg?fit=700%2C1024\" alt=\"Taste Of Home Smashed Red Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Small Red Potatoes:<\/strong><span data-preserver-spaces=\"true\">\u00a0Chosen for their creamy texture and ability to beautifully crisp up. These have the ideal consistency for smashing. Substitute with Baby Yukon Golds for their similar buttery texture or diced large potatoes for convenience.<\/span><\/li>\n<li><strong>Olive Oil:<\/strong><span data-preserver-spaces=\"true\">\u00a0A drizzle of good olive oil<\/span><span data-preserver-spaces=\"true\"> ensures the potatoes roast perfectly and gives them a crispy texture when baked. For crisp potatoes without olive oil&#8217;s flavor, use canola or vegetable oil. Avocado oil is another good option with a higher smoke point.<\/span><\/li>\n<li><strong>Grated Parmesan Cheese:<\/strong><span data-preserver-spaces=\"true\">\u00a0Creates a golden crust that complements the potatoes&#8217; natural flavor. Romano cheese works well as a saltier alternative or nutritional yeast for some cheesy flavor.<\/span><\/li>\n<li><strong>Garlic Cloves, Minced:<\/strong><span data-preserver-spaces=\"true\">\u00a0 Crushed or minced garlic brings a robust flavor. Garlic powder (1\/4 teaspoon per clove) or garlic-infused oil can substitute for fresh garlic while still adding to the dish.<\/span><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3><span data-preserver-spaces=\"true\">Step 1: Prepare your potatoes<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017767\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Potato-Salad-With-Bacon_TOHD24_186866_AlejandroMonfort11.jpg?fit=700%2C1024\" alt=\"Taste Of Home Creamy Potato Salad\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Start by preheating your oven to 450\u00b0F. Then, add the potatoes to a large saucepan filled with water to cover them completely. Bring the water to a boil and then drop the heat so the potatoes can simmer, uncovered, until they&#8217;re tender, which will be about 15 to 20 minutes. Once they&#8217;ve fork tender, drain them well.<\/span><\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em><span data-preserver-spaces=\"true\">Cooking your potatoes in cold water rather than boiling water will ensure they cook evenly.\u00a0<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 2: Ready, set, smash!<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017756\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_273006_AlejandroMonfort2.jpg?fit=700%2C1024\" alt=\"Taste Of Home Smashed Red Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Take 2 tablespoons of oil and make sure it coats the bottom of a 15x10x1 inch baking pan. Arrange the boiled potatoes on the oil surface without crowding them too much. Here&#8217;s the fun part: using the bottom of a glass or a trusty potato masher, press each potato down to about 1\/2-inch thick to smash them.\u00a0<\/span><\/p>\n<p><em>Editor&#8217;s Tip:<\/em><span data-preserver-spaces=\"true\">\u00a0Ensure a generous gap between the potatoes on a rimmed baking sheet for the ultimate crisp. This allows the heat to circulate freely, crisping every edge beautifully.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 3: Add the flavor and roast<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017757\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_273006_AlejandroMonfort3.jpg?fit=700%2C1024\" alt=\"Taste Of Home Smashed Red Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Grab a small bowl and mix the Parmesan cheese, minced garlic, and the rest of the olive oil. Then, evenly spoon this mixture over the potatoes. <\/span><\/p>\n<p><span data-preserver-spaces=\"true\">All that&#8217;s left is to roast them. Into the oven, they go, for 25 to 30 minutes, until they&#8217;ve turned a delicious golden brown. Keep an eye on them to make sure they reach that perfect level of crispy goodness.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017764\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_273006_AlejandroMonfort10.jpg?fit=700%2C1024\" alt=\"Taste Of Home Smashed Red Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Infuse with herbs:<\/strong> Sprinkle fresh herbs like rosemary or thyme (woody herbs work well for this) before roasting for an aromatic twist.<\/li>\n<li><strong>Keep it simple:<\/strong> Take inspiration from baked potatoes and season with salt and black pepper. Top them with sour cream or butter and garnish with chives.<\/li>\n<li><strong>Make it extra cheesy:<\/strong> Incorporate shredded cheddar or mozzarella in the last 10 minutes of roasting for more cheese variety.<\/li>\n<\/ul>\n<h2>How to Store Garlic Smashed Red Potatoes<\/h2>\n<p>These potatoes are best enjoyed fresh but can be stored in the refrigerator for up to three days in an airtight container. Reheat in an oven or air fryer to preserve their crispiness. Microwaving them will result in soggy potatoes.<\/p>\n<h3>Can I prepare these potatoes in advance?<\/h3>\n<p>Yes, you can get a head start and boil the potatoes a day in advance. Simply bring them to room temperature before continuing with the smashing and roasting steps.<\/p>\n<h2>Smashed Red Potatoes Recipe Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2017762\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_273006_AlejandroMonfort8.jpg?fit=700%2C1024\" alt=\"Taste Of Home Smashed Red Potatoes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Alejandro Monfort for Taste Recipes<\/span><\/span><\/p>\n<h3>What&#8217;s the difference between smashed potatoes and mashed potatoes?<\/h3>\n<p>Smashed potatoes are boiled and then lightly crushed to be roasted with a crispy exterior, while mashed potatoes are thoroughly mashed to create a smooth, creamy texture.<\/p>\n<h3>Why are red potatoes better to use in a smashed potatoes recipe?<\/h3>\n<p>Red potatoes have a waxy texture that helps them maintain shape and not fall apart when smashed and roasted.<\/p>\n<h3>Why do my smashed potatoes break?<\/h3>\n<p>Your smashed potatoes may break if they&#8217;re overboiled, becoming too soft to hold their shape during smashing.<\/p>\n<h3>Do potatoes go bad?<\/h3>\n<p>Yes. Your potatoes should not be used if they turn green, develop a rancid smell, or grow extensive sprouts, indicating spoilage or the presence of toxins.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These smashed red potatoes are nice and crispy on the outside, creamy on the inside, and packed with flavor. You can make this delicious and satisfying dish with just a few simple ingredients in no time!<\/p>\n","protected":false},"author":7061,"featured_media":2031388,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,303971,306910,303966,305003,304988,303887,306848,304268,306961,307739,324623,307750,304238,303994,304313,304150,303883,307614,305031],"categories-v2":[308623,308500,309906,308481,308495,308949,308935,308478,309603,259483,309961,310706,309177,310715,339175,308528,308313,309434,308476,310591,308975],"coauthors":[343403],"recommended_recipes":[{"post_title":"Parmesan Potato Wedges","post_link":"\/recipes\/parmesan-potato-wedges\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_16812_EmilyDavis_007.jpg"},{"post_title":"Garlic and Herb Mashed Potatoes","post_link":"\/recipes\/garlic-and-herb-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_149425_KristinaVanni_5.jpg"},{"post_title":"Loaded Smashed Potatoes","post_link":"\/recipes\/loaded-smashed-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps86232_BHR143425B05_13_5b.jpg"},{"post_title":"Parmesan Mashed Potatoes","post_link":"\/recipes\/nanny-s-parmesan-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2025\/02\/Parmesan-Mashed-Potatoes_EXPS_TOHD24_191741_SoniaBozzo_social.jpg"},{"post_title":"Parmesan Baked Potatoes","post_link":"\/recipes\/parmesan-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Baked-Potatoes_exps1505_BOS2930251D_10_23_3bC_RMS.jpg"},{"post_title":"Garlic Parmesan Bread","post_link":"\/recipes\/garlic-parmesan-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/Garlic-Parmesan-Bread_exps35037_FM143298C03_06_3bC_RMS.jpg"},{"post_title":"Garlic Parmesan 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Breadsticks","post_link":"\/recipes\/parmesan-garlic-breadsticks\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Garlic-Breadsticks_EXPS_CWFM19_25358_B10_12_9b.jpg"},{"post_title":"Garlic Mashed Potatoes","post_link":"\/recipes\/garlic-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Parsley Potatoes","post_link":"\/recipes\/parsley-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps519_TH1426C37A.jpg"},{"post_title":"Parmesan & Garlic Fries","post_link":"\/recipes\/parmesan-garlic-fries\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Garlic-Fries_exps181453_TH143191A11_13_4bC_RMS.jpg"},{"post_title":"Lemon Parsley Potatoes","post_link":"\/recipes\/lemon-parsley-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22821_TH10523D35A.jpg"},{"post_title":"Parmesan-Rosemary Mashed Potatoes","post_link":"\/recipes\/parmesan-rosemary-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Rosemary-Mashed-Potatoes_exps65117_TH2379801A07_05_2bC_RMS.jpg"},{"post_title":"Garlic Mashed Potatoes and Gravy","post_link":"\/recipes\/garlic-mashed-potatoes-and-gravy\/","post_image":"\/wp-content\/uploads\/2022\/02\/Garlic-Mashed-Potatoes-and-Gravy_EXPS_FT21_63721_F_1020_1.jpg"},{"post_title":"Buttermilk Smashed Potatoes","post_link":"\/recipes\/buttermilk-smashed-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps67880_HCA153382B11_06_7b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Garlic-Parmesan-Smashed-Potatoes_EXPS_TOHD24_273006_AlejandroMonfort_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/garlic-parmesan-smashed-potatoes\/","name":"Garlic Parmesan Smashed 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You can make this delicious and satisfying dish with just a few simple ingredients in no time!","recipeIngredient":["2-1\/2 pounds small red potatoes","8 tablespoons olive oil, divided","1 cup grated Parmesan cheese","4 garlic cloves, minced"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare your potatoes","text":"Start by preheating your oven to 450\u00b0F. Then, add the potatoes to a large saucepan filled with water to cover them completely. Bring the water to a boil and then drop the heat so the potatoes can simmer, uncovered, until they're tender, which will be about 15 to 20 minutes. Once they've fork tender, drain them well. Editor's Tip: Cooking your potatoes in cold water rather than boiling water will ensure they cook evenly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Potato-Salad-With-Bacon_TOHD24_186866_AlejandroMonfort11.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Ready, set, smash!","text":"Take 2 tablespoons of oil and make sure it coats the bottom of a 15x10x1 inch baking pan. Arrange the boiled potatoes on the oil surface without crowding them too much. Here's the fun part: using the bottom of a glass or a trusty potato masher, press each potato down to about 1\/2-inch thick to smash them. Editor's Tip: Ensure a generous gap between the potatoes on a rimmed baking sheet for the ultimate crisp. This allows the heat to circulate freely, crisping every edge beautifully.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_273006_AlejandroMonfort2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Add the flavor and roast","text":"Grab a small bowl and mix the Parmesan cheese, minced garlic, and the rest of the olive oil. Then, evenly spoon this mixture over the potatoes. All that's left is to roast them. Into the oven, they go, for 25 to 30 minutes, until they've turned a delicious golden brown. Keep an eye on them to make sure they reach that perfect level of crispy goodness.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/TOHD24_273006_AlejandroMonfort3.jpg?resize=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Stephanie Gravalese"}],"nutrition":{"@type":"NutritionInformation","calories":" 354 calories","fatContent":"22g fat (5g saturated fat)","cholesterolContent":"11mg cholesterol","sodiumContent":"253mg sodium","carbohydrateContent":"33g carbohydrate (2g sugars","fiberContent":"3g fiber)","proteinContent":"8g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"<p>These are easy to prepare and make a great side dish to steak or baked chicken.  They look impressive and taste scrumptious.  My family loved them; I will definitely make these again.   <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AnnR"},"reviewBody":"<p>I cut this recipe down to serve 2 people.  Excellent recipe and very easy to make.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"273006","romance_copy_dek":"These smashed red potatoes are nice and crispy on the outside, creamy on the inside, and packed with flavor. 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The night you want them for dinner, just crisp them up with garlic and Parmesan cheese. \u2014Donna Gribbins, Shelbyville, Kentucky","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 450\u00b0. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.","SequenceNo":1},{"Direction":"   Drizzle 2 tablespoons oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using the bottom of a glass or a potato masher, flatten potatoes to 1\/2-in. thickness. 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