Crispy Parmesan Smashed Potatoes
Crispy Parmesan Smashed Potatoes are a simple but incredibly tasty side dish that everyone loves. These potatoes start off soft and fluffy on the inside, then get smashed down and…
Tip: save now, cook later.Crispy Parmesan Smashed Potatoes are a simple but incredibly tasty side dish that everyone loves. These potatoes start off soft and fluffy on the inside, then get smashed down and baked until their edges turn perfectly golden and crispy. The Parmesan adds a wonderful cheesy, salty crunch that makes these potatoes stand out from your usual roasted spuds.
I really enjoy making these when I want something easy but a little bit special. I find that using small new potatoes works best because they crisp up nicely and stay tender inside. Plus, smashing them by hand is kind of fun and gives each one a unique little shape. I always sprinkle extra Parmesan right on top right before baking to get that beautiful browned finish.
These crispy Parmesan smashed potatoes are great alongside just about any main dish, whether it’s grilled chicken, steak, or even a veggie-packed meal. I love serving them with a dollop of sour cream or a squeeze of fresh lemon juice to brighten things up. They’re definitely a favorite at family dinners or when friends come over because they’re easy to share and always disappear fast!
Key Ingredients & Substitutions
Small new potatoes: These are ideal because they cook evenly and smash easily. If you can’t find new potatoes, baby Yukon Gold or red potatoes work well too.
Olive oil or melted butter: Olive oil adds a nice fruitiness, but butter gives a richer flavor. Feel free to mix both for best taste!
Parmesan cheese: Freshly grated Parmesan gives the best crispy crust. If you don’t have Parmesan, Pecorino Romano or Asiago make good substitutes.
Garlic powder & thyme: These bring warmth and herbal notes. Fresh thyme is great, but dried works perfectly fine. You can swap thyme for rosemary for a different twist.
How Do I Get the Potatoes Perfectly Crispy Without Breaking Them?
The key is to gently smash each cooked potato just enough to flatten it slightly without crushing it.
- Use the bottom of a sturdy glass or a potato masher for control.
- Squeeze lightly—aim for about ½ inch thick so the potato stays together but has plenty of surface to crisp up.
- Make sure your potatoes are cooked tender first; undercooked potatoes won’t smash easily, and overcooked ones may fall apart.
- Coat all edges with oil and cheese to create a golden, crispy crust during baking.
- Bake at a high temperature (450°F/230°C) to encourage browning.
Equipment You’ll Need
- Large pot – to boil the potatoes until tender without crowding them.
- Baking sheet – provides plenty of space for potatoes to spread out and crisp evenly.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easy.
- Sturdy glass or potato masher – perfect for smashing potatoes gently without breaking them apart.
- Small bowl and brush or spoon – to mix and spread the Parmesan and oil coating evenly.
Flavor Variations & Add-Ins
- Swap Parmesan with grated Pecorino Romano for a sharper, saltier crust.
- Add a sprinkle of smoked paprika or chili powder for a smoky or spicy kick.
- Mix in fresh minced rosemary or chopped chives instead of thyme for a fresh herbal twist.
- Toss in cooked bacon bits or crispy prosciutto right before serving for extra crunch and flavor.
How to Make Crispy Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1 1/2 pounds small new potatoes or baby potatoes
For the Seasoning:
- 3 tablespoons olive oil (or melted butter)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or fresh thyme leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- Flaky sea salt, for finishing (optional)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15-20 minutes to boil the potatoes, and about 20-25 minutes to bake until crispy. In total, you’ll spend roughly 45-55 minutes from start to finish.
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the potatoes in a large pot and cover them with cold salted water. Bring the water to a boil, then cook the potatoes until they’re tender when pierced with a fork, which usually takes about 15 to 20 minutes. Once done, drain the water well.
2. Smash the Potatoes:
Arrange the cooked potatoes evenly spaced on a baking sheet lined with parchment paper or lightly greased. Use the bottom of a sturdy glass or a potato masher to gently press each potato down until it’s about ½ inch thick. Be careful not to smash them too thin or they’ll fall apart.
3. Prepare the Seasoning and Bake:
Mix the olive oil, grated Parmesan, garlic powder, thyme, salt, and pepper in a small bowl. Then brush or spoon this mixture generously over each smashed potato, making sure to coat the edges well. Bake everything in the preheated oven at 450°F (230°C) for 20 to 25 minutes until the potatoes turn golden brown and crispy around the edges.
4. Final Touches and Serving:
When the potatoes are done, take them out and sprinkle with flaky sea salt and fresh parsley if you like. Serve immediately while hot, alongside your favorite dipping sauce or a dollop of sour cream for an extra treat.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh new potatoes for the crispiest texture. If you only have frozen potatoes, thaw them completely and pat dry to remove excess moisture before boiling and smashing.
How Should I Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, bake them in a 375°F (190°C) oven for 10-15 minutes to regain crispiness.
Can I Make These Ahead of Time?
Yes! You can boil and smash the potatoes a few hours ahead, then refrigerate them. When ready, apply the seasoning and bake just before serving for the best crunch.
What Are Some Good Dipping Sauces for These Potatoes?
Sour cream, garlic aioli, ranch dressing, or a simple lemony yogurt sauce all pair wonderfully and add a cool, creamy contrast to the crispy parmesan crust.