If crispy edges, tender middles, and a shower of cheese make your heart skip a beat, you’re about to fall hard for Parmesan Smashed Potatoes. This dish transforms humble baby potatoes into a show-stopping side: each potato is gently smashed, brushed with olive oil and garlic, crowned with a golden crust of Parmesan, and roasted until gloriously crisp. It’s one of those recipes where every bite offers a little bit of buttery softness, cheesy crunch, and herby freshness, making it almost impossible to stop at just one. Whether tucked alongside steak or served as the star of a casual gathering, Parmesan Smashed Potatoes always delight.
Ingredients You’ll Need
Parmesan Smashed Potatoes keep things delightfully simple, letting every ingredient shine. Each component brings something special, from texture and golden color to savory richness and bright pops of flavor.
- Baby Yukon gold potatoes: Their creamy flesh and thin skins yield the best results for smashing and roasting.
- Olive oil: Adds richness and helps the potatoes develop those irresistible crispy edges we crave.
- Fresh garlic: Minced garlic infuses each spud with a warm, savory aroma and flavor.
- Salt: Essential for seasoning the potatoes both in the boiling water and before roasting.
- Black pepper: Lends a subtle kick and depth that balances the cheese and herbs.
- Dried thyme or Italian seasoning: Either one brings a fragrant, earthy herbal note to enhance the whole dish.
- Grated Parmesan cheese: The star of the show, Parmesan delivers nutty, salty sharpness and turns gloriously crisp in the oven.
- Chopped fresh parsley: Sprinkling parsley on top right before serving adds brightness and fresh color.
How to Make Parmesan Smashed Potatoes
Step 1: Boil the Potatoes
Begin by placing the baby Yukon gold potatoes in a large pot and covering them fully with salted water. Bring everything to a boil, then let the potatoes cook for 15 to 18 minutes until they’re fork-tender. You want them cooked through but not so soft that they fall apart. Drain and let them sit for a few minutes—this little pause makes them easier to handle when smashing.
Step 2: Smash and Arrange
Line a large baking sheet with parchment paper for easy cleanup and less sticking. Arrange the slightly cooled potatoes on the sheet, giving them some space. Use the bottom of a sturdy glass or a potato masher to gently press down on each one, flattening them to about half an inch thick. Try to keep the potatoes mostly intact—they should hold their shape but have plenty of craggy edges ready for crisping.
Step 3: Season and Oil
In a small bowl, stir together the olive oil, minced garlic, salt, black pepper, and dried thyme or Italian seasoning. Brush, spoon, or drizzle this aromatic mixture generously over each smashed potato. Make sure some of the oil seeps into the nooks and crannies, as that’s where the flavor magic happens.
Step 4: Cheese It Up
Now comes the fun part: give your smashed potatoes a hearty sprinkle of grated Parmesan. Don’t be shy—you want every potato blanketed in cheese, which will bake into a savory, golden crust. If you’re feeling extra indulgent, try adding a pinch of shredded mozzarella in the last few minutes of baking for a super-cheesy finish.
Step 5: Roast Until Golden
Slide your tray into the oven preheated to 425°F. Roast the potatoes for 20 to 25 minutes. As they bake, the edges will become perfectly crisp and the cheese will turn an irresistible golden brown. Keep a close eye on them near the end—they go from perfectly bronzed to overdone quite quickly!
Step 6: Garnish and Serve
Once your Parmesan Smashed Potatoes are temptingly crisp and golden, take them out of the oven and sprinkle with a handful of fresh parsley. Serve them up hot, right from the oven, when their textures and flavors are at their absolute peak.
How to Serve Parmesan Smashed Potatoes
Garnishes
A fresh scatter of chopped parsley right before serving makes these potatoes pop, both visually and flavor-wise. For an extra bold finish, try a sprinkle of red pepper flakes, a twist of cracked black pepper, or even a drizzle of truffle oil for a luxurious touch. The right garnish truly elevates Parmesan Smashed Potatoes from everyday to celebration-worthy.
Side Dishes
These potatoes are wonderfully versatile and pair beautifully with so many main courses. Serve Parmesan Smashed Potatoes alongside a juicy steak, seared chicken breast, or flaky roasted fish for a classic combination. They also make a crowd-pleasing addition to vegetarian feasts, matching well with veggie burgers, grilled mushrooms, or a fresh salad.
Creative Ways to Present
For a fun twist, turn Parmesan Smashed Potatoes into elegant appetizers by topping each with a dollop of sour cream and chives. You can also offer them on a large platter as a rustic family-style side, or set out small ramekins of dipping sauces—like garlic aioli or spicy ketchup—to let guests customize each bite. Mini versions using smaller potatoes make adorable party food, too!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Parmesan Smashed Potatoes (lucky you!), let them cool to room temperature, then transfer to an airtight container. They’ll keep well in the refrigerator for up to 3 days. The crispy texture will soften a bit over time, but the flavor remains just as dreamy.
Freezing
It’s actually possible to freeze Parmesan Smashed Potatoes. Arrange them in a single layer on a baking sheet and freeze until solid, then move to a resealable freezer bag. When you’re ready for more, bake them directly from frozen at 400°F until hot and crisp, usually 15 to 20 minutes. Perfect for prepping ahead or enjoying a cheesy snack any time!
Reheating
For best results, revive leftover smashed potatoes in the oven or toaster oven at 400°F. Arrange them on a baking sheet and heat until warmed through and the edges re-crisp, about 10 to 12 minutes. Avoid microwaving if possible; while it works in a pinch, you’ll sacrifice that signature crunch.
FAQs
Can I use a different type Side Dish
Absolutely! While baby Yukon golds give you the creamiest, most buttery result, you can swap in red potatoes, fingerlings, or even baby Russets. Just adjust the boiling time as needed and make sure they’re small enough to smash without falling apart.
Do I have to peel the potatoes?
No need to peel! The skins add great texture and help hold the smashed potatoes together. Plus, they crisp up beautifully in the oven, so leave them on for the best Parmesan Smashed Potatoes experience.
Can I make Parmesan Smashed Potatoes ahead of time?
Yes! You can boil and smash the potatoes up to a day in advance. Store them covered in the fridge, then season, cheese, and roast just before serving for maximum crispiness and melty cheese.
What’s the best way to get the potatoes extra crispy?
Scoring the tops lightly with a fork before drizzling the olive oil and cheese helps maximize surface area for crisping. Also, be sure not to crowd the pan—air circulation is key for those crackly, golden edges that make Parmesan Smashed Potatoes irresistible.
How can I make these dairy-free?
If you need a dairy-free option, use your favorite vegan Parmesan substitute or sprinkle with nutritional yeast for a savory, cheesy flavor. You’ll still get loads of crispy, herby goodness in every bite!
Final Thoughts
If you’re looking for a crowd-pleaser that’s both unfussy and unforgettable, these Parmesan Smashed Potatoes are it. Every crispy, cheesy forkful is proof that simple ingredients can create pure magic. Give them a try—they just might become your new favorite side dish!
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Parmesan Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
These Parmesan Smashed Potatoes are a delightful twist on traditional roasted potatoes, featuring a crispy exterior with a cheesy, flavorful crust. Perfect as a side dish for any meal!
Ingredients
Potatoes:
- 2 pounds baby Yukon gold potatoes
Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
Topping:
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Cook the potatoes: Boil the potatoes until fork-tender, drain, and let cool slightly.
- Flatten the potatoes: Place potatoes on the baking sheet and press down with a glass or masher.
- Season the potatoes: Mix olive oil, garlic, salt, pepper, and thyme. Drizzle over potatoes, sprinkle with Parmesan.
- Roast the potatoes: Roast for 20-25 minutes until golden and crispy. Garnish with parsley before serving.
Notes
- For a cheesier option, add shredded mozzarella in the last 5 minutes of baking.
- Great as a side dish with steak, chicken, or fish.
Nutrition
- Serving Size: 1 portion (about 4 potatoes)
- Calories: 190
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
