Crispy Parmesan Smashed Potatoes
Crispy Parmesan Smashed Potatoes are my go-to side when I want something crunchy, cheesy, and full of comfort. These little potatoes get boiled until tender, gently smashed flat, and then…
Tip: save now, cook later.Crispy Parmesan Smashed Potatoes are my go-to side when I want something crunchy, cheesy, and full of comfort. These little potatoes get boiled until tender, gently smashed flat, and then baked to a golden crisp with a generous sprinkle of Parmesan cheese. The outside turns perfectly crunchy while the inside stays soft and fluffy.
I love how simple these potatoes are but how impressive they can feel. I usually toss them with a bit of garlic and herbs before baking, which adds a fresh flavor that everyone notices. It’s such an easy way to turn plain potatoes into something special without much effort.
These potatoes are perfect alongside almost any main dish, especially roasted chicken or grilled steak. I also like serving them with a little dipping sauce, like sour cream or a garlic aioli, to make each bite extra tasty. They quickly became a favorite in my house because they’re so satisfying and always disappear fast at the dinner table.
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes work best because they hold their shape well and get tender inside. If you can’t find baby potatoes, use small new potatoes or cut larger ones into even pieces.
Olive Oil: I like olive oil for its flavor and crispiness. You can swap with avocado or vegetable oil if you want a neutral taste or a higher smoke point.
Parmesan Cheese: Freshly grated Parmesan adds a nutty crunch. If you want to skip dairy, nutritional yeast is a nice cheesy-tasting substitute.
Garlic Powder & Rosemary: Garlic powder spreads flavor evenly without burning. Fresh rosemary is great for aroma, but dried works well if fresh isn’t available.
How Do You Get Super Crispy and Golden Smashed Potatoes?
The secret is in the “smash” and bake steps:
- Boil potatoes just until fork-tender—don’t overcook or they’ll fall apart.
- Drain well and place on your baking sheet.
- Use a sturdy glass or spatula to gently smash each potato flat, about ½ inch thick. Be careful not to smash too much.
- Drizzle olive oil all over the smashed potatoes and sprinkle Parmesan, garlic powder, rosemary, salt, and pepper evenly.
- Bake at high heat (450°F) until crispy and golden, usually 20-25 minutes. Flip halfway for even crispiness.
- Finish with flaky sea salt for a nice texture contrast and extra flavor.
This method helps create that crispy outer layer while keeping the inside soft and fluffy. Plus, that Parmesan forms a crunchy shell that’s just irresistible!
Equipment You’ll Need
- Large pot – to boil the potatoes until tender without breaking them.
- Baking sheet – for roasting the smashed potatoes to crispy perfection.
- Parchment paper or silicone mat – keeps potatoes from sticking and makes cleanup easy.
- Sturdy glass or potato masher – to gently smash the potatoes flat without turning them to mush.
- Grater – for fresh Parmesan; it melts and crisps better than pre-shredded cheese.
Flavor Variations & Add-Ins
- Add smoked paprika or chili powder for a smoky, spicy kick that wakes up the potatoes.
- Mix in chopped fresh herbs like thyme, parsley, or chives for a fresh burst of flavor.
- Sprinkle shredded mozzarella or cheddar instead of Parmesan for a gooey, melty twist.
- Try topping with crispy bacon bits or cooked pancetta for extra crunch and savory taste.
Crispy Parmesan Smashed Potatoes
Ingredients You’ll Need:
Potatoes and Coating:
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes)
- 1/4 cup olive oil (plus extra for drizzling)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dried rosemary, chopped (or fresh rosemary)
- Salt, to taste
- Freshly ground black pepper, to taste
- Flaky sea salt, for garnish
How Much Time Will You Need?
This recipe takes around 40 minutes—15-20 minutes to boil the potatoes, about 10 minutes to prep and smash them, and 15-20 minutes of baking until crispy and golden. It’s a simple dish with minimal active cooking!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over high heat. Boil the potatoes until they are tender and a fork can easily pierce through them, about 15 to 20 minutes. Drain them well.
2. Smash and Season:
Once drained, place the potatoes on the prepared baking sheet. Use the bottom of a sturdy glass or potato masher to gently press each potato down until it’s about half an inch thick—be careful not to break them apart. Drizzle olive oil over the smashed potatoes. Sprinkle evenly with grated Parmesan, garlic powder, chopped rosemary, salt, and black pepper.
3. Bake to Crispy Perfection:
Place the baking sheet in the preheated oven. Bake the smashed potatoes for 15 to 20 minutes until their edges turn golden brown and crispy. Halfway through baking, flip the potatoes to crisp both sides evenly. When done, remove from the oven and sprinkle with flaky sea salt before serving. Enjoy warm!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby potatoes for the crispiest results. If you only have frozen, fully thaw them and pat dry before boiling to avoid excess moisture.
Can I Make Crispy Parmesan Smashed Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes in advance, then refrigerate them for up to 24 hours. When ready, add oil and seasonings, then bake until crispy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F (200°C) for about 10 minutes to restore the crispiness.
What Are Some Good Dipping Sauces to Serve With These Potatoes?
Sour cream, garlic aioli, or a simple herb yogurt dip pair wonderfully, adding extra flavor and creaminess to the crispy potatoes.
