Crispy Parmesan Smashed Potatoes are a simple, yet fantastic way to make small potatoes extra special. These potatoes are boiled until tender, then gently smashed to create those perfect little ridges that turn wonderfully crispy in the oven. Coated with parmesan cheese and a sprinkle of herbs, they combine a golden crunch with a cheesy, flavorful kick that everyone loves.
I love making these potatoes whenever I want a side dish that feels a bit fancy but is so easy to pull together. The best part is watching the cheese get all bubbly and crispy around the edges while the insides stay soft and fluffy. I usually toss them with a little garlic and fresh parsley to add an extra layer of flavor that keeps everyone coming back for more.
These potatoes are perfect alongside grilled chicken or a juicy steak, but honestly, they steal the show even with a simple salad. I often make a big batch because they’re great for sharing or even snacking on later once cooled down a bit. They’re the kind of side dish that brings comfort to the table and makes any meal feel a little more special.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or baby potatoes are great because they hold shape but get tender inside. You can also use red potatoes or fingerlings for a similar texture.
Parmesan Cheese: Freshly grated Parmesan gives the best crispy coating. If you don’t have Parmesan, Pecorino Romano or Asiago are tasty alternatives.
Olive Oil: Olive oil adds flavor and helps the potatoes crisp up. You can swap it for avocado oil or melted butter if you want a richer taste.
Seasonings: Garlic powder and dried Italian herbs add savory notes. Fresh herbs like rosemary or thyme work well too. Adjust salt and pepper to balance flavors.
How Do You Get the Potatoes Crispy but Still Soft Inside?
The key is to boil potatoes just until tender but not falling apart. Then, gently smash them to create a rough surface that crisps up in the oven.
- Boil potatoes whole with skin-on to keep moisture.
- Let them cool slightly—this stops them from breaking apart during smashing.
- Press gently to about 1/2 inch thick; don’t mash completely.
- Drizzle with enough oil and press the cheese mixture firmly so it sticks well.
- Bake at a high temperature (450°F) to quickly get a crispy crust without drying the inside.
Equipment You’ll Need
- Large pot – to boil the potatoes until tender without overcooking.
- Baking sheet – for spreading out potatoes so they crisp evenly in the oven.
- Glass or potato masher – to gently smash potatoes without breaking them apart.
- Mixing bowl – to combine Parmesan and seasonings easily before sprinkling on potatoes.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky crunch that pairs well with the Parmesan.
- Mix in chopped fresh rosemary or thyme for an earthy, fragrant twist.
- Swap Parmesan for sharp cheddar to get a different cheesy flavor and gooier crust.
- Sprinkle red pepper flakes before baking if you like a little spicy kick.
How to Make Crispy Parmesan Smashed Potatoes?
Ingredients You’ll Need:
For The Potatoes:
- 1.5 pounds small Yukon Gold or baby potatoes
- 3 tablespoons olive oil (plus extra for drizzling)
- Salt and freshly ground black pepper, to taste
For The Parmesan Coating:
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning or dried parsley
For Garnish (Optional):
- Fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15-20 minutes to boil the potatoes, and 20-25 minutes to bake them until crispy. So, in total, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Potatoes:
Preheat your oven to 450°F (230°C). Place your potatoes in a large pot, cover with salted water, and bring to a boil. Let the potatoes cook until they’re tender when pierced with a fork, about 15 to 20 minutes depending on their size. Drain them well and let them cool just enough so you can handle them.
2. Smash the Potatoes:
Transfer the potatoes onto a baking sheet lined with parchment paper or lightly greased. Using the bottom of a glass or a potato masher, gently press each potato down to about half an inch thick, being careful not to break them apart completely.
3. Add Flavors and Bake:
Drizzle olive oil over the smashed potatoes. In a small bowl, mix the grated Parmesan, garlic powder, dried Italian seasoning or dried parsley, salt, and pepper. Sprinkle this mixture generously over each potato, pressing lightly so it sticks well. Bake for 20 to 25 minutes, until the potatoes have a golden-brown crispy crust around the edges.
4. Garnish and Serve:
Once baked, remove the potatoes from the oven. If you like, sprinkle with fresh chopped parsley for a fresh bite. Serve warm and enjoy your crispy, cheesy smashed potatoes as a delicious side dish!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for the crispiest results. If you only have frozen, thaw them completely and pat dry before boiling and smashing to avoid excess moisture.
How Do I Store Leftover Crispy Parmesan Smashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10-15 minutes to regain crispiness.
Can I Make These Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes a day ahead, then keep them covered in the fridge. When ready, apply the Parmesan mixture and bake fresh for best results.
What Can I Substitute for Parmesan Cheese?
Pecorino Romano or Asiago cheese are great alternatives that also crisp up nicely. Avoid pre-grated varieties for better texture and flavor.
