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Garlic Parmesan Smashed Potatoes

  • Author: Michelle Burns
  • Total Time: 55 minutes
  • Yield: 4 servings (140 g/serving) 1x


You can use small (rather than baby) Yukon Gold potatoes (like in the photo) but the potatoes won't be as crispy


  • 1 pound baby Yukon Gold potatoes
  • 4 tbs melted butter
  • 3 cloves garlic, minced
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp fresh thyme leaves
  • 1/2 cup freshly grated Parmesan
  • To taste freshly ground black pepper
  • To taste kosher salt
  • 2 Tbs fresh parsley, chopped


  • Preheat the oven to 425º
  • In a large pot, cover potatoes with water and add a generous pinch of salt.
  • Bring the water to a boil and simmer until potatoes are tender, about 15 minutes.
  • Drain and let sit until cool enough to handle.
  • On a large-rimmed baking sheet, toss potatoes with melted butter, garlic, garlic powder, onion powder and thyme.
  • Using the bottom or a small glass or mason jar, press down on the potatoes to smash them into flat patties.
  • Season with salt and pepper, then sprinkle with Parmesan
  • Bake until the bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.
  • Top with parsley when serving


Source:  Lauren Miyashiro  Meals & Cooking

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes


  • Serving Size: 140 g
  • Calories: 229
  • Sugar: 0
  • Sodium: 548
  • Fat: 14
  • Saturated Fat: 9
  • Carbohydrates: 23
  • Fiber: 2
  • Protein: 5
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