Garlic Parmesan Smashed Potatoes

$- 1.5 lbs baby Yukon Gold potatoes - 4 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1/4 cup olive oil - 1/4 cup heavy cream - Salt and pepper to taste - Fresh parsley, chopped - Optional: additional cheese When I think about comfort food, garlic Parmesan smashed potatoes always come to mind. These potatoes are rich, creamy, and packed with flavor. You can make them with just a few simple items. Baby Yukon Gold potatoes are perfect for this dish. They are soft and buttery. The garlic adds a nice kick, and the Parmesan cheese gives a tasty, cheesy finish. You also need olive oil, heavy cream, and salt and pepper. The olive oil helps create a crispy outside. The heavy cream makes the potatoes smooth and rich. Salt and pepper bring out the flavors of each ingredient. For a pretty finish, you can add fresh parsley on top. If you're feeling cheesy, sprinkle on more Parmesan before serving. This dish not only tastes great, but it also looks beautiful on a plate. You can serve it as a side or a main dish. 1. Boiling the potatoes: Start by placing 1.5 lbs of baby Yukon Gold potatoes in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil. Cook the potatoes until they are fork-tender, which takes about 15 to 20 minutes. 2. Draining and cooling: Once the potatoes are cooked, carefully drain them in a colander. Let them cool for a few minutes. This helps you handle them easily later. 1. Preheating the oven: While the potatoes cool, preheat your oven to 425°F (220°C). This temperature gives the potatoes a nice, crispy edge. 2. Mixing the garlic-Parmesan mixture: In a small bowl, combine 4 minced garlic cloves, 1/4 cup of olive oil, 1/4 cup of heavy cream, and 1/2 cup of grated Parmesan cheese. Add salt and pepper to taste. Mix it well until smooth. 1. Flattening the potatoes: On a lined baking sheet, place the cooled potatoes. Using a fork or potato masher, gently smash each potato. You want them slightly flattened but still intact. 2. Coating with the mixture: Drizzle or brush the garlic-Parmesan mixture over each smashed potato. Make sure they are well coated for maximum flavor. 1. Baking time and temperature: Place the baking sheet in the preheated oven. Bake the potatoes for 20 to 25 minutes. Look for crispy, golden edges as a sign they are ready. 2. Adding cheese before serving: In the last 5 minutes of baking, sprinkle any remaining Parmesan cheese on top of the potatoes. This adds an extra cheesy and delicious layer. Now you have a wonderful dish of Garlic Parmesan Smashed Potatoes ready to impress! Enjoy your cooking! To make the best smashed potatoes, start with baby Yukon Gold potatoes. They have a creamy texture that shines when cooked. Their natural buttery taste pairs perfectly with garlic and Parmesan. You can also try red potatoes if you prefer a different flavor. Achieving crispy edges is key. After smashing the potatoes, brush them with the garlic-Parmesan mixture. Bake them at 425°F (220°C). The high heat helps crisp the edges. For extra crunch, sprinkle more Parmesan cheese in the last few minutes of baking. Smashed potatoes are great with many dishes. They pair well with grilled meats, roasted vegetables, or a fresh salad. Consider serving them alongside a juicy steak or a nice piece of salmon for a hearty meal. For presentation, serve the smashed potatoes on a large platter. Drizzle any leftover garlic-Parmesan mixture on top. Finish with fresh parsley for color. This makes the dish look inviting and appetizing. If you need to make this dish gluten-free, you’re in luck. All the ingredients in this recipe are naturally gluten-free. Just ensure your Parmesan cheese is gluten-free as well. For dairy-free options, you can swap out the heavy cream with unsweetened almond milk or coconut cream. Use a dairy-free cheese to replace the Parmesan. This keeps the flavor while making it suitable for those who avoid dairy. {{image_2}} Adding herbs and spices can lift the flavor of your garlic Parmesan smashed potatoes. Consider using fresh rosemary, thyme, or chives. A sprinkle of paprika can bring warmth and color, too. For cheese variations, try mixing in mozzarella or cheddar. Cheese adds a creamy texture and rich taste. You can even use feta or goat cheese for a tangy twist. You can easily incorporate other vegetables into this dish. Chopped spinach or kale adds color and nutrients. Roasted bell peppers also bring a sweet taste. Combining with roasted garlic provides an extra punch of flavor. Roasting garlic mellows its bite and enhances its sweetness. Simply add it to the garlic-Parmesan mixture before brushing it on. For individual servings, use small ramekins or mini cast-iron skillets. This makes each portion feel special. You can also top them with a dollop of sour cream or a sprinkle of bacon bits. Smashed potato bowls are a fun way to serve this dish. Start with a base of smashed potatoes and layer toppings like cheese, sour cream, or chives. This style invites creativity and personal touches. To keep your Garlic Parmesan Smashed Potatoes fresh, store them in an airtight container. Place them in the fridge if you plan to eat them within a few days. This method helps maintain flavor and texture. For longer storage, you can freeze the potatoes. Just make sure they cool completely before freezing. Spread them on a baking sheet to freeze individually, then transfer to a freezer bag. This way, they won’t stick together. When it's time to enjoy your leftovers, the best method is to reheat them in the oven. Preheat your oven to 350°F (175°C) and place the potatoes on a baking sheet. Bake for about 15-20 minutes until they're hot and crispy again. You can also use a microwave for quick reheating, but this may make them softer. If you choose the microwave, heat in short bursts and check often. Garlic Parmesan Smashed Potatoes stay fresh in the fridge for about 3-5 days. If frozen, they can last for about 2-3 months. Always check for signs of spoilage. If the potatoes smell off or have a strange texture, it’s best to toss them. Enjoying them fresh is always the best way! You can prepare the potatoes a day before. Boil and smash them as usual. After smashing, store them in the fridge. On the day you want to serve, brush on the garlic-Parmesan mix and bake. This keeps the flavor fresh. Yes, you can try different cheeses. Cheddar or feta can add a nice twist. Just remember, the flavor will change a bit. Experiment and find your favorite mix! If you lack heavy cream, use whole milk or sour cream instead. Both options work well and keep the potatoes creamy. Adjust the amount based on your desired creaminess. Absolutely! Garlic Parmesan smashed potatoes store well in the fridge. Make a big batch and reheat when you need. They stay tasty for about four days. Yes, you can make it vegan! Substitute olive oil for butter and use a plant-based cream. Nutritional yeast can replace Parmesan cheese. This way, you keep the flavor but make it vegan-friendly. In this article, we explored how to make delicious Garlic Parmesan Smashed Potatoes. We covered the key ingredients, step-by-step cooking instructions, and helpful tips to perfect your dish. You can enhance flavors with spices or different cheeses. Don't forget about presentation and serving options. As you try this dish, remember that experimenting can lead to the best flavors. Enjoy your cooking journey!$

Garlic Parmesan Smashed Potatoes

Indulge in these irresistible Garlic Parmesan Smashed Potatoes, a perfect side dish that will elevate any meal! With baby Yukon Gold potatoes, creamy garlic goodness, and a crispy, cheesy top, they are both easy to make and absolutely delicious. Ready in just 55 minutes, this recipe is a must-try! Click to explore the full recipe and impress your family and friends at dinner. #SmashedPotatoes #GarlicParmesan #SideDishRecipes #ComfortFood

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Ingredients

1.5 lbs baby Yukon Gold potatoes

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/4 cup olive oil

1/4 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Boil the Potatoes: In a large pot, cover the potatoes with water and add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

Drain and Cool: Once cooked, drain the potatoes and let them cool for a few minutes. This will make them easier to handle.

Preheat Oven: While the potatoes are cooling, preheat your oven to 425°F (220°C).

Smash the Potatoes: On a lined baking sheet, place the cooled potatoes. Using a fork or a potato masher, gently smash each potato to flatten them slightly but keep them intact.

Prepare the Mixture: In a small bowl, mix together the minced garlic, olive oil, heavy cream, and half of the Parmesan cheese. Season with salt and pepper to taste.

Brush the Mixture: Drizzle or brush the garlic-Parmesan mixture over the smashed potatoes, ensuring they are well coated.

Bake: Bake the smashed potatoes in the preheated oven for 20-25 minutes, or until the edges are crispy and golden brown.

Add Remaining Cheese: In the last 5 minutes of baking, sprinkle the remaining Parmesan cheese on top of the potatoes for an extra cheesy flavor.

Garnish: Remove from the oven and let them cool for a moment. Garnish with chopped fresh parsley for a pop of color.

Prep Time: 10 mins | Total Time: 55 mins | Servings: 4

- Presentation Tips: Serve the smashed potatoes on a large platter, drizzling any leftover garlic-Parmesan mixture over the top, and garnishing with additional parsley for a vibrant finish.