If you’ve never had smashed potatoes before, you’re in for a treat! These Parmesan Smashed Potatoes are crispy on the outside, fluffy on the inside, and packed with buttery, garlicky, cheesy goodness. They’re the perfect side dish for just about anything, whether you’re serving them up with grilled meats, roasted veggies, or just enjoying them straight off the pan (trust me, it happens). One bite, and you’ll be hooked!
Why You’ll Love Parmesan Smashed Potatoes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile
These potatoes go with everything—steak, chicken, fish, or even as a snack with a dipping sauce.
Budget-Friendly
Simple pantry ingredients come together to create a restaurant-quality dish without the hefty price tag.
Quick and Easy
Minimal prep, a short boil, and a quick roast make this an easy go-to recipe.
Customizable
Add different cheeses, herbs, or spices to make them your own.
Crowd-Pleasing
Crispy, cheesy, and garlicky—everyone at the table will be fighting for the last one!
Ingredients
Ingredients in Parmesan Smashed Potatoes
Here’s the magic of this recipe—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Baby Potatoes: The best choice for smashing! Their thin skin crisps up beautifully while the inside stays soft and fluffy.
Olive Oil: Helps achieve that golden, crispy texture.
Butter: Adds richness and enhances the flavor.
Garlic: Fresh garlic infuses the potatoes with an irresistible aroma.
Parmesan Cheese: The secret to that crispy, cheesy topping.
Salt & Black Pepper: Essential seasonings that bring out all the flavors.
Fresh Parsley: Adds a pop of color and freshness at the end.
Instructions
Boil the Potatoes
Start by boiling the baby potatoes in a large pot of salted water until they’re fork-tender. This softens them up and makes them perfect for smashing.
Preheat Your Oven
While the potatoes are boiling, preheat your oven to 425°F (220°C). A hot oven is key to getting that perfect crispiness.
Smash the Potatoes
Drain the potatoes and place them on a lined baking sheet. Using the back of a spoon or a potato masher, gently press down on each potato until it’s slightly flattened but still intact.
Season and Coat
Drizzle the smashed potatoes with olive oil and melted butter. Sprinkle them with minced garlic, salt, and black pepper.
Bake to Perfection
Roast the potatoes in the preheated oven for about 20–25 minutes or until the edges are golden and crispy.
Add the Parmesan
Remove the baking sheet from the oven and sprinkle Parmesan cheese over the potatoes. Return to the oven for another 5 minutes until the cheese is melted and slightly crispy.
Garnish and Serve
Sprinkle fresh parsley on top for a pop of color and freshness. Serve immediately while hot and crispy.
Nutrition Facts
Servings: 4
Calories per serving: 250
(Note: Nutrition values are approximate.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Parmesan Smashed Potatoes
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve alongside grilled steak or roasted chicken for a hearty meal.
- Pair with a fresh green salad for a lighter option.
- Enjoy as a snack with sour cream, garlic aioli, or a spicy dipping sauce.
- Top with crispy bacon bits and extra cheese for an indulgent twist.
Additional Tips
- For extra crispiness, use a dark baking sheet and don’t overcrowd the potatoes.
- Swap Parmesan for cheddar or Gruyère for a different cheesy twist.
- If you love spice, add a pinch of red pepper flakes or smoked paprika.
- Leftovers? Reheat in the oven or air fryer to keep them crispy!
FAQ’s
1. Can I use regular potatoes instead of baby potatoes?
Yes! Just cut them into smaller pieces before boiling so they cook evenly.
2. How do I make these even crispier?
Make sure to dry the potatoes well before smashing and use plenty of olive oil.
3. Can I prepare these ahead of time?
Yes! Boil and smash the potatoes in advance, then roast them right before serving.
4. What dipping sauces go well with these?
Garlic aioli, ranch, sour cream, or even a spicy sriracha mayo work great.
5. Can I cook these in an air fryer?
Absolutely! Air fry at 400°F (200°C) for about 15 minutes, flipping halfway through.
6. What other cheeses can I use?
Cheddar, feta, or Gruyère all add a delicious twist.
7. How do I store and reheat leftovers?
Store in an airtight container in the fridge and reheat in the oven or air fryer for best results.
8. Can I make this dairy-free?
Yes! Swap butter for more olive oil and use nutritional yeast instead of Parmesan.
9. Do I have to peel the potatoes?
Nope! The skin helps them crisp up and adds great texture.
10. Can I add herbs or spices?
Of course! Try rosemary, thyme, or smoked paprika for extra flavor.
Conclusion
Parmesan Smashed Potatoes are the ultimate side dish—crispy, cheesy, garlicky, and completely addictive. Whether you’re making them for a family dinner, a weekend barbecue, or just because you’re craving something delicious, this recipe is a guaranteed hit. So go ahead, smash those potatoes, load them up with Parmesan, and get ready for some seriously good eats!
Print
Parmesan Smashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Parmesan Smashed Potatoes are crispy, golden-brown potatoes with a buttery texture and a cheesy, garlicky flavor. These potatoes are boiled until tender, smashed for extra crispiness, and baked with Parmesan and herbs. Perfect as a side dish or appetizer!
Ingredients
– 1.5 lbs baby potatoes
– 2 tbsp olive oil
– 2 tbsp unsalted butter, melted
– 3 garlic cloves, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/2 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven to 425°F (220°C).
2. Bring a large pot of salted water to a boil and cook the baby potatoes until fork-tender (about 15 minutes). Drain and let cool slightly.
3. Place the potatoes on a baking sheet lined with parchment paper. Use a fork or potato masher to gently press each potato down until flattened.
4. In a small bowl, mix olive oil, melted butter, garlic, salt, pepper, oregano, and smoked paprika.
5. Brush the mixture generously over each smashed potato.
6. Sprinkle Parmesan cheese evenly over the potatoes.
7. Bake for 20-25 minutes, or until crispy and golden brown.
8. Remove from the oven and garnish with fresh parsley. Serve immediately!
1. Preheat the oven to 425°F (220°C).
2. Bring a large pot of salted water to a boil and cook the baby potatoes until fork-tender (about 15 minutes). Drain and let cool slightly.
3. Place the potatoes on a baking sheet lined with parchment paper. Use a fork or potato masher to gently press each potato down until flattened.
4. In a small bowl, mix olive oil, melted butter, garlic, salt, pepper, oregano, and smoked paprika.
5. Brush the mixture generously over each smashed potato.
6. Sprinkle Parmesan cheese evenly over the potatoes.
7. Bake for 20-25 minutes, or until crispy and golden brown.
8. Remove from the oven and garnish with fresh parsley. Serve immediately!
Notes
– For extra crispiness, broil the potatoes for the last 2-3 minutes.
– Try adding a sprinkle of red pepper flakes for a spicy kick.
– Serve with sour cream or a garlic aioli dip for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg