Crispy Parmesan Smashed Potatoes
Crispy Parmesan Smashed Potatoes are a wonderfully crunchy, cheesy side dish that everyone seems to love. These little potatoes are boiled until tender, gently smashed flat, then baked to golden…
Tip: save now, cook later.Crispy Parmesan Smashed Potatoes are a wonderfully crunchy, cheesy side dish that everyone seems to love. These little potatoes are boiled until tender, gently smashed flat, then baked to golden perfection with a generous sprinkle of Parmesan cheese that adds a sharp, salty punch.
I love making these potatoes because they’re so simple but feel special at the same time. The contrast between the soft inside and the crispy outside is just irresistible. A little tip I learned is to make sure the potatoes are dry before smashing—this helps them get that perfect crunch in the oven.
These potatoes go great with pretty much any meal, whether it’s a casual weeknight dinner or a holiday feast. I often serve them alongside grilled chicken or roasted veggies, and they always disappear quickly. Honestly, they’re so tasty that I find myself wanting to snack on them right out of the oven!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes work best for their creamy inside and tender skins. If you can’t find baby potatoes, small new potatoes or fingerlings are good options too.
Olive Oil: I like using olive oil for its flavor and how it helps crisp the potatoes. You can substitute with avocado oil or melted butter for a richer taste.
Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty crunch to these potatoes. If you want a dairy-free version, try nutritional yeast as a cheesy alternative.
Garlic Powder and Parsley: These seasonings bring extra flavor without overpowering the potatoes. Fresh garlic minced finely also works if you prefer a stronger garlic taste.
How Do You Get Potatoes Perfectly Crispy & Golden?
Getting that perfect crispy outside while keeping the inside soft can be tricky, but here’s what helps me:
- After boiling, let potatoes dry a bit before smashing. Wet potatoes steam instead of crisp.
- When smashing, press gently to keep them in one piece but flat enough to get crisp edges.
- Generously drizzle olive oil and press the Parmesan mixture on so it sticks well.
- Bake at a high temperature (450°F) to achieve that golden crust on the bottom and edges.
- Don’t overcrowd the potatoes on the tray—give them space for air to circulate and crisp up evenly.
Equipment You’ll Need
- Large pot – for boiling the potatoes until tender without crowding.
- Baking sheet – a flat surface helps the potatoes crisp evenly in the oven.
- Parchment paper – makes cleanup easy and prevents sticking.
- Sturdy glass or potato masher – perfect for smashing potatoes without breaking them apart.
- Small bowl – to mix the Parmesan and seasonings before sprinkling.
Flavor Variations & Add-Ins
- Add crispy bacon bits for a smoky, savory touch that pairs well with Parmesan.
- Mix in chopped fresh rosemary or thyme to add a fragrant, earthy flavor.
- Swap Parmesan for shredded cheddar for a sharper, melty cheese experience.
- Sprinkle red pepper flakes before baking for a bit of heat and extra kick.
How to Make Crispy Parmesan Smashed Potatoes
Ingredients You’ll Need:
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes work well)
- 3 tablespoons olive oil, plus extra for drizzling
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley (or fresh parsley finely chopped)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 40 minutes total: 15-20 minutes to boil the potatoes, 10 minutes for preparation and smashing, and 25-30 minutes baking time to get that perfect golden crisp.
Step-by-Step Instructions:
1. Boil the Potatoes:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to make cleanup easier. Bring a large pot of salted water to a boil, then add the baby potatoes. Boil until the potatoes are tender when pierced with a fork—this usually takes about 15-20 minutes. Drain and let them cool slightly so you can handle them comfortably.
2. Smash the Potatoes:
Place the potatoes on the prepared baking sheet in a single layer. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it’s about half an inch thick. Be careful not to break the potatoes apart—just gently flatten them.
3. Season and Bake:
Drizzle olive oil evenly over the smashed potatoes. In a small bowl, mix together the grated Parmesan cheese, garlic powder, dried parsley, salt, and pepper. Sprinkle this mixture generously over each potato and press lightly so it sticks. Bake in the oven for 25-30 minutes, or until the potatoes are golden brown and crispy around the edges.
4. Serve and Enjoy:
Once baked, remove the potatoes from the oven. You can add a little extra sprinkle of fresh parsley or Parmesan cheese if you like. Serve the potatoes warm as a delightful, crispy, cheesy side dish alongside your favorite main courses like meats, poultry, or salads.
Can I Use Frozen Potatoes for This Recipe?
Fresh baby potatoes work best for smashing and crisping. If you use frozen potatoes, thaw them completely and pat dry to remove excess moisture before smashing and baking.
How Do I Store Leftover Smashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F for 10-15 minutes to re-crisp the edges.
Can I Make These Ahead of Time?
You can boil and smash the potatoes a few hours ahead, then refrigerate. Add the Parmesan and bake just before serving for the freshest crispiness.
What Can I Substitute for Parmesan Cheese?
Grated Pecorino Romano or Asiago cheese are great alternatives. For a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy.