Smashed Creamer Potatoes Recipe

I can’t stop making my Crispy Garlic Parm Smashed Potatoes, a simple garlic-herb and Parmesan take on creamer spuds that always gets people asking for the recipe.

I’ve been making Smashed Creamer Potatoes and can’t stop. These Crispy Garlic Parm Smashed Potatoes toss salty skins and golden edges into a bowl of pure guilty joy.

The garlic and olive oil flavor hits first, then tiny cracks of crunch make you reach for another. People act like it’s magic but really its that perfect mix of texture and bite.

I swear they’re better than fries and vanish at every gathering. I keep telling myself just one more but I never listen, its a problem.

Ingredients

• Creamer potatoes: starchy and filling, good source of carbs and fiber, kinda hearty.
• Olive oil: mostly healthy fats, brings richness and helps crisp, not overpowering.
• Butter: adds creamy flavor and some saturated fat, makes potatoes taste luxe.
• Garlic: aromatic, low cal, may boost immunity, gives savory punch when roasted.
• Parmesan: salty, umami hit, adds protein and calcium, melts into crisp pockets.
• Lemon juice: optional bright acid, cuts richness and adds fresh tang, do try.
• Fresh herbs: parsley and chives add color, small vitamins and fresh oniony notes.

Ingredient Quantities

• 1.5 lbs (700 g) baby creamer potatoes
• 3 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1/4 cup (25 g) grated Parmesan cheese
• 1 tbsp lemon juice (optional)
• flaky sea salt for finishing

How to Make this

1. Preheat oven to 450°F (230°C) and slide a rimmed baking sheet into the oven to heat up, or line one with parchment if you dont want to preheat the pan.

2. Put the creamer potatoes in a pot, cover with cold water, bring to a boil, then simmer until a fork slides in easily, about 12–15 minutes depending on size. Drain and let them sit a few minutes so they steam dry.

3. Toss the drained potatoes with 2 tbsp olive oil so they get a light coating, then arrange them spaced out on the hot or prepared baking sheet.

4. Smash each potato to about 1/2 inch thick using the bottom of a glass, jar, or the flat side of a spatula. Dont pulverize them, just press until the skins pop and the centers flatten.

5. In a small bowl mix the melted butter, remaining 1 tbsp olive oil, minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper, chopped parsley, chopped chives and the optional 1 tbsp lemon juice. Taste quick and adjust salt if you want.

6. Spoon or brush the garlic herby mixture all over the smashed potatoes, getting some garlic into the creases. Sprinkle the 1/4 cup grated Parmesan evenly over everything.

7. Roast in the oven until the edges are golden and super crispy, about 20–25 minutes. If you want them extra brown, broil 1–2 minutes but watch them close so they dont burn.

8. Remove from oven, scatter a little extra chopped parsley or chives if you like, and finish with flaky sea salt to taste. Serve hot, everyone will fight for the crunchy edges.

Equipment Needed

1. Rimmed baking sheet or sheet pan (parchment optional)
2. Medium pot with lid
3. Colander or fine mesh strainer
4. Large mixing bowl and a small bowl for the garlic butter mix
5. Measuring spoons and measuring cups
6. Sturdy glass, jar, or flat spatula to smash the potatoes
7. Pastry brush or spoon to spread the herby butter and cheese
8. Cutting board and sharp knife for chopping parsley and chives
9. Oven mitts and a slotted spatula or tongs to lift the potatoes from the pan

FAQ

Smashed Creamer Potatoes Recipe Substitutions and Variations

• Olive oil → Avocado oil or grapeseed oil, use 1:1. Both have higher smoke points so the potatoes get extra crisp, and they taste pretty neutral.
• Unsalted butter, melted → Ghee or vegan butter, 1:1. Ghee keeps the buttery flavor and handles heat better, vegan butter works if you need dairy free.
• Grated Parmesan → Pecorino Romano 1:1 for a sharper, saltier bite, or nutritional yeast 1:1 if you want a dairy free “cheesy” flavor; if you use Pecorino turn down the kosher salt a bit.
• 3 cloves garlic, minced → About 1/2 tsp garlic powder or 1 tsp jarred minced garlic for the same punch; garlic powder wont brown like fresh but it still gives good flavor.

Pro Tips

1) Heat the pan if you want extra crunch. Slide the rimmed baking sheet into the oven while it preheats so the potatoes hit a screaming hot surface. If you line the sheet with parchment though, dont heat the pan first or the paper will wrinkle or scorch.

2) Seriously dry the potatoes. Let them steam off after draining or pat them with a towel; excess moisture kills crisping. Toss with oil right before smashing so the skin browns instead of steams.

3) Watch the garlic and the cheese. Minced garlic can brown too fast at 450F, so either use roasted garlic, garlic powder, or save half the fresh garlic to add late. Sprinkle the Parmesan in the last 8 to 10 minutes so it melts and browns but doesnt burn.

4) Smash gently, space them out, and plan ahead. Aim for about 1/2 inch thickness so the centers stay creamy, dont flatten to mush. Give each potato room on the sheet for air circulation. For make-ahead: parboil and chill, then roast from cold or reheat in an air fryer/oven to get the edges super crisp again.