Parmesan Smashed Potatoes Recipe: Crispy And Cheesy

Name: Parmesan Smashed Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 pounds about 700g baby potatoes (red or yellow); 3 tablespoons olive oil; 3 cloves garlic (minced); 1/2 cup freshly grated Parmesan cheese; 1 teaspoon dried thyme or rosemary (optional); Salt and freshly ground black pepper (to taste); Fresh parsley (chopped (for garnish))

Parmesan Smashed Potatoes are the perfect combination of crispy, cheesy, and tender—everything you want in a comfort food side dish. These delightful potatoes are first boiled until they’re soft enough to smash, then roasted to golden perfection with a generous coating of olive oil, garlic, and freshly grated Parmesan cheese. The result is a mouthwatering contrast of textures, with creamy potato interiors and crispy, cheesy exteriors. Easy to prepare and absolutely addictive, these Smashed Potatoes make a fantastic accompaniment to any meal or a delicious snack on their own.

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Why You’ll Love This Recipe?

If you’re looking for a side dish that is both easy to make and packed with flavor, Parmesan Smashed Potatoes are a fantastic choice. With just a few simple ingredients and minimal effort, you can create a dish that’s sure to become a family favorite. Here are a few reasons why this recipe stands out:

Crispy Perfection: The smashing technique gives these potatoes a wonderfully crispy texture on the outside while keeping the inside soft and fluffy.
Cheesy Goodness: The addition of Parmesan cheese adds a savory, nutty flavor that crisps up beautifully in the oven.
Simple Ingredients: Made with pantry staples like olive oil, garlic, and Parmesan, this recipe requires no fancy ingredients.
Versatile Side Dish: These potatoes pair well with a wide range of main dishes, from roasted chicken to grilled steaks, or even as a tasty appetizer.
Quick and Easy: With minimal prep and just a few steps, this recipe is perfect for busy weeknights or last-minute entertaining.

Key Notes

Serving	Calories	Prep. Time	Cooking Time	Total Time
4	195 kcal	15 Mins	30 Mins	45 Mins

Kitchen Utensils Needed

Large pot for boiling
Colander for draining the potatoes
Baking sheet
Parchment paper or cooking spray
Fork, potato masher, or bottom of a glass for smashing the potatoes
Small mixing bowl

Parmesan Smashed Potatoes Ingredients

1.5 pounds (about 700g) baby potatoes (red or yellow)	Check Price
3 tablespoons olive oil	Check Price
3 cloves garlic, minced	Check Price
1/2 cup freshly grated Parmesan cheese	Check Price
1 teaspoon dried thyme or rosemary (optional)	Check Price
Salt and freshly ground black pepper, to taste	Check Price
Fresh parsley, chopped (for garnish)	Check Price

Making Parmesan Smashed Potatoes Recipe

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Boil the Potatoes: Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool for a few minutes.
Prepare the Potatoes for Roasting: Arrange the boiled potatoes on the prepared baking sheet. Using a fork, the bottom of a glass, or a potato masher, gently press down on each potato to “smash” them to about 1/2 inch thickness.
Season the Potatoes: In a small bowl, mix the olive oil with minced garlic, and drizzle this mixture evenly over the smashed potatoes. Season with salt, freshly ground black pepper, and dried thyme or rosemary if using.
Add Parmesan Cheese: Generously sprinkle grated Parmesan cheese over the potatoes, ensuring each potato is well-covered.
Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. The Parmesan cheese should be melted and crispy as well.
Garnish and Serve: Remove from the oven and sprinkle with freshly chopped parsley. Serve hot as a side dish or appetizer.

Secret Tips For Better Results

Here are some secret tips to elevate your Parmesan Mashed Potatoes to the next level. These small adjustments and tricks can make a big difference in flavor and texture, ensuring your dish is always a crowd-pleaser. Try these tips for even better results:

Choose the Right Potatoes: Baby red or Yukon Gold potatoes work best for this recipe because they have a creamy interior and thin skin that crisps up beautifully when roasted.
Preheat the Baking Sheet: For extra crispy potatoes, place the baking sheet in the oven while it preheats. Adding the smashed potatoes to a hot baking sheet helps them crisp up faster.
Don’t Overcrowd the Baking Sheet: Give each potato enough space on the baking sheet for proper air circulation. This ensures that the potatoes crisp up evenly rather than steam.
Flip Halfway Through Roasting: To get even crispiness on both sides, gently flip the potatoes halfway through the roasting time.
Finish with a Broiler Blast: If you want an extra-crispy top, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye on them to prevent burning.

Flavor Variations

Flavor variations can take your Parmesan Smashed Potatoes to new levels by introducing different spices, herbs, and toppings. Here are some exciting flavor variations to try:

Garlic and Herb Butter: Instead of using just olive oil, mix melted butter with minced garlic, chopped fresh herbs (like rosemary, thyme, or parsley), and a pinch of chili flakes. Drizzle this over the potatoes before roasting for a rich and aromatic flavor.
Cheddar and Bacon: Replace or combine the Parmesan with shredded sharp cheddar cheese. Sprinkle crispy bacon bits over the potatoes during the last 5 minutes of roasting. Top with chopped chives for a loaded baked potato feel.
Truffle and Parmesan: Drizzle the smashed potatoes with truffle oil instead of regular olive oil before roasting, then sprinkle with grated Parmesan cheese. This adds an earthy, umami-rich flavor that’s incredibly decadent.
Spicy Sriracha Honey: Mix olive oil with a bit of honey, Sriracha sauce, and garlic powder. Drizzle this over the potatoes before roasting to add a sweet and spicy kick to the dish. Finish with a squeeze of fresh lime juice for extra zing.
Lemon and Dill: Combine olive oil with lemon zest, lemon juice, and finely chopped fresh dill. Drizzle over the potatoes for a bright and refreshing flavor. Add a sprinkle of feta cheese just before serving for a Mediterranean twist.

Storage Guidelines

Proper storage ensures that your Smashed Potatoes stay fresh and delicious, even as leftovers. Here are some guidelines for storing them:

Refrigerating:

Allow the smashed potatoes to cool completely at room temperature before storing them. This helps prevent condensation, which can lead to sogginess.
Transfer the cooled potatoes to an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
To reheat, preheat the oven to 400°F (200°C) and place the potatoes on a baking sheet. Heat for about 10-15 minutes, or until they are warmed through and crispy again. Alternatively, you can reheat them in an air fryer for 5-7 minutes at 375°F (190°C) for extra crispiness. Avoid microwaving, as it can make them soggy.

Freezing:

For best results, freeze the potatoes after they have been roasted and cooled. Place them on a baking sheet in a single layer and freeze for 1-2 hours until they are firm. This prevents them from sticking together.
Once the potatoes are frozen solid, transfer them to a freezer-safe bag or container. Label with the date, and store for up to 2 months.
Preheat the oven to 425°F (220°C) and place the frozen smashed potatoes on a baking sheet. Bake for 15-20 minutes, or until they are heated through and crispy again.

Avoid Repeated Reheating: If you have stored leftovers, only reheat the amount you plan to eat. Repeated reheating can affect the texture and flavor, making them less enjoyable.

Serving Suggestions

Parmesan Smashed Potatoes are a versatile side dish that pairs beautifully with a variety of main courses. Whether you’re preparing a casual family dinner or hosting a special gathering, these crispy, cheesy potatoes can complement almost any meal. Here are some great serving suggestions that go well with this recipe:

FAQs

Yes, you can use different types of small potatoes like baby red, Yukon Gold, or fingerling potatoes. However, Yukon Gold and baby red potatoes are preferred for their creamy texture and thin skin, which crisps up nicely.

Yes, you can boil and smash the potatoes ahead of time. Store them in the refrigerator in an airtight container. When ready to serve, drizzle with oil, season, and roast them until crispy and golden.

To keep smashed potatoes crispy, serve them immediately after roasting. If you need to reheat them, use an oven or an air fryer instead of a microwave to maintain their crispiness.

Absolutely! If you prefer a dairy-free or vegan version, you can skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor without dairy, or simply season with herbs, garlic, and spices.

You can substitute Parmesan with other hard cheeses like Pecorino Romano or Asiago for a similar flavor. For a dairy-free option, nutritional yeast adds a cheesy, nutty flavor.

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or air fryer to maintain their crispiness.

Conclusion

Parmesan Smashed Potatoes are a delicious and easy-to-make side dish that brings together the best of both worlds—crispy edges and soft, fluffy centers. With just a few simple ingredients and minimal effort, you can create a dish that’s bursting with flavor and texture. Whether you stick to the classic version with garlic and Parmesan or explore different flavor variations, these smashed potatoes are sure to impress your family and guests alike. Perfect for weeknight dinners, holiday feasts, or even as a savory snack, this recipe is bound to become a staple in your kitchen.

Parmesan Smashed Potatoes Recipe

Parmesan Smashed Potatoes are a delicious side dish made by boiling baby potatoes until tender, gently smashing them to flatten, and then roasting them until crispy. The potatoes are typically seasoned with olive oil, garlic, salt, pepper, and Parmesan cheese. As they roast, the cheese melts and crisps up, creating a deliciously crunchy, cheesy exterior while the insides remain soft and fluffy.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings 4

Calories 195 kcal

Equipment

Large pot for boiling
Colander for draining the potatoes
Baking sheet
Parchment Paper or Cooking Spray
Fork, potato masher, or bottom of a glass for smashing the potatoes
Small mixing bowl

Ingredients

1.5 pounds about 700g baby potatoes (red or yellow)
3 tablespoons olive oil
3 cloves garlic minced
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried thyme or rosemary optional
Salt and freshly ground black pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool for a few minutes.
Arrange the boiled potatoes on the prepared baking sheet. Using a fork, the bottom of a glass, or a potato masher, gently press down on each potato to “smash” them to about 1/2 inch thickness.
In a small bowl, mix the olive oil with minced garlic, and drizzle this mixture evenly over the smashed potatoes. Season with salt, freshly ground black pepper, and dried thyme or rosemary if using.
Generously sprinkle grated Parmesan cheese over the potatoes, ensuring each potato is well-covered.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. The Parmesan cheese should be melted and crispy as well.
Remove from the oven and sprinkle with freshly chopped parsley. Serve hot as a side dish or appetizer.