These Ruth’s Chris–inspired Parmesan-crusted smashed potatoes bring classic steakhouse indulgence straight to your table. Crispy edges, fluffy centers, and a rich coating of garlic butter and Parmesan make this side dish completely irresistible.
The secret lies in the technique. Boiling the potatoes until just tender creates a creamy interior, while smashing them increases surface area for maximum crispiness in the oven. A generous brush of butter and olive oil ensures deep golden color and bold flavor.
Freshly grated Parmesan melts and crisps as it roasts, forming a savory crust that clings to every nook and cranny. Garlic, paprika, and seasoning round everything out, giving these potatoes that unmistakable steakhouse finish.
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Perfect alongside steak, chicken, or seafood, these smashed potatoes are impressive enough for special occasions yet simple enough for weeknight dinners. One bite and you will understand why they disappear fast.
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 2 lbs baby Yukon Gold or red potatoes
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Optional Garnish
- Fresh parsley or chives, chopped
Instructions:
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