These garlic smashed potatoes are boiled in chicken broth for richness, then roasted until crispy with a golden parmesan-butter topping. The savory garlic and onion spice blend cuts through the richness and makes this a standout side.
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Place petite gold potatoes in a large pot of boiling water.
Add chicken broth to the boiling water for extra flavor.
Boil for 10-15 minutes, or until the potatoes are fork-tender.
While the potatoes are boiling, prepare the marinade. In a large bowl, combine vegetable oil, paprika, onion powder, garlic powder, minced garlic, black pepper, diced red onion, and diced green onion. Mix well.
In a separate small bowl, prepare the topping. Combine softened butter, grated parmesan cheese, and garlic salt. Mix until well combined.
Once the potatoes are tender, drain them and add them to the bowl with the marinade.
Toss the potatoes until they are completely coated in the marinade.
Arrange the marinated potatoes on a baking sheet lined with parchment paper.
Using the bottom of a glass or your hands, gently smash each potato until flattened.
Spoon any remaining marinade from the bowl over the tops of the smashed potatoes.
Brush the butter and parmesan mixture evenly over each potato.
Bake in a preheated oven at 420°F for 30 minutes.
After 30 minutes, flip the potatoes and bake for an additional 10 minutes until crispy and golden.
Store leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through to restore crispness.
Yes. Prepare through the smashing step, refrigerate covered for up to 24 hours, then top with parmesan-butter and roast before serving.
Petite gold potatoes are ideal because they're waxy, hold their shape when boiled, and mash to a creamy texture without becoming gluey.
Roast until the parmesan-butter top is golden brown and the edges are crispy, typically 15–20 minutes at standard oven temperature.
Yes. Use the minced garlic called for in the recipe and reduce garlic powder to 1/2 tsp to avoid overpowering the dish.
Vegetable broth or salted water work as substitutes, though you'll lose some savory depth that chicken broth provides.
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