Garlic and Parmesan Crushed Potatoes


Sorry for my lack of posts the last few days. I got stuck with a flat tire at 10pm at night in the middle of the ghetto and, ever since, life has been hard without a car- even if only for a couple of days. I am here to tell urge you to buy something incredibly essential – an AAA membership. I can‘t believe I let myself be the fool without it during an emergency!

Anyway, now that things are back to normal, there are very few things better in the world better than potatoes. Mashed, smashed, baked, grilled – they taste amazing every which way.

If you are cooking for a man in your home, you know how much they enjoy their side dishes, and mine especially loves his potatoes. This dish is perfect for you, but your man will love them even more.

I hope you –and him – enjoy this potato recipe as much as we do.

Garlic and Parmesan Crushed Potatoes.



15 small, red potatoes.

Olive oil spray.

1/2 cup olive oil.

1 tsp Italian seasoning.

1/4 tsp dried basil.

2 garlic cloves, diced or crushed.

Salt, pepper, and red pepper flakes to taste.

2 tbsp fresh Parmesan cheese.

Boil small, red potatoes for 10 minutes or until soft.

In the meantime, preheat oven to 400 degrees, spray baking sheet with olive oil spray, and dice or crush the garlic. I use my small Ninja whenever I need something crushed.

In a small bowl, mix olive oil, Italian seasoning, and garlic.


Once cooked, drain potatoes and place evenly on baking sheet, about 4-5 inches apart depending on your sheet.

Using a potato masher, press down on the potatoes so that they are flattened, but not so much that they are not in one piece anymore.


Using a brush, generously coat the potatoes with the olive oil mixture.

Sprinkle salt, pepper, and crushed red pepper flakes over the potatoes lightly, or to your preference.

Bake at 400 degrees for 15 minutes. I like to bake mine until they the garlic has browned and the potatoes are just a little crispy. You can also choose to warm them up a bit and removing them sooner, or, on the other hand, bake longer them until they are really crispy. Up to you.

Once done, sprinkle with fresh Parmesan cheese and serve.


To mix things up a bit, in the past I have omitted the Italian seasoning and Parmesan, and instead topped the potatoes with bacon, chives, shredded cheddar cheese, and sour cream. I will be sure to post the altered recipe the next time I make them.