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Garlic Parmesan Smashed Potatoes Appetizer Recipes

I make these potatoes when the day runs long and we still want a win at the table. We boil the small spuds until the skins look soft. Then we press them so the edges fray a bit. Oil and garlic coat the rough sides. Parmesan lands on top. The heat turns the edges crisp and the cheese melts. We call them comfort with crunch. A tray of golden rounds comes out and the room smells like roasted garlic. The bite starts with crackle then gives way to a soft center. I pass the pan and we snack while we stand. It feels casual and fun, which fits game night or a late chat in the kitchen. This works for Appetizer Recipes and it sits well beside soup or steak. Fans of Baked Casserole Recipes smile at the cozy vibe. People who love Baked Mushrooms nod at the earthy notes. The tray counts as Baked dishes that stay simple. Cast Iron Potatoes add that deep sear we crave. You can file this under Best Potato Recipes. It also earns a spot with Garlic Parmesan Recipes.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Keywords: appetizer recipes, Baked Casserole Recipes, Baked dishes, Baked Mushrooms, Best Potato Recipes, Cast Iron Potatoes, game day snacks, Garlic Parmesan Smashed Potatoes, party food, Simply Cooked Recipes
Servings: 6 servings
Author: Kathy

Ingredients

  • 2 pounds baby yellow potatoes, scrubbed
  • 1 tablespoon kosher salt for boiling water
  • 3 tablespoons olive oil, plus more for pan
  • 4 cloves garlic, finely minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 cup finely grated Parmesan cheese
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving, optional

Instructions

  1. Heat oven to 425 F and grease a large sheet pan with olive oil.
  2. Place potatoes in a pot, cover with cold water by an inch, add 1 tablespoon salt, and bring to a boil.
  3. Cook until a knife slides in with slight resistance, about 15 to 18 minutes, then drain well.
  4. Mix olive oil, garlic, salt, pepper, and smoked paprika in a small bowl.
  5. Spread the drained potatoes on the sheet pan, then press each one with a glass or masher until about 1/2 inch thick.
  6. Brush the tops with the garlic oil, then spoon on the melted butter.
  7. Sprinkle Parmesan over the potatoes.
  8. Bake until edges are crisp and cheese turns golden, about 18 to 22 minutes.
  9. Scatter parsley over the hot potatoes.
  10. Serve warm with lemon wedges if you like.

Notes

Use small potatoes so they press without breaking. Let them dry a minute after draining for better crisping. For extra crunch, preheat the oiled pan in the oven before you add the potatoes. Swap butter with more olive oil for dairy free. Add red pepper flakes for heat. Leftovers reheat well at 400 F for 8 minutes.