Crispy Parmesan Smashed Potatoes
Crispy Parmesan Smashed Potatoes are a fantastic way to enjoy potatoes with a crunchy, cheesy twist. These little gems start as tender boiled potatoes that get gently smashed, then coated…
Tip: save now, cook later.Crispy Parmesan Smashed Potatoes are a fantastic way to enjoy potatoes with a crunchy, cheesy twist. These little gems start as tender boiled potatoes that get gently smashed, then coated in Parmesan cheese and a sprinkle of herbs before baking to golden perfection. The outside turns crispy and flavorful, while the inside stays soft and fluffy—a great mix of textures!
I love making these when I want a side dish that feels special but is still really easy. The smashed part is kind of fun to do with your hands, and the Parmesan adds that irresistible cheesy crunch everyone always asks about. I also like to toss in a bit of garlic powder and fresh parsley to brighten things up.
These potatoes are perfect alongside just about any meal—from grilled chicken to a simple salad or even as a snack with a dip. I often serve them with a dollop of sour cream or a sprinkle of extra Parmesan on top. They’re a real crowd-pleaser and always get gobbled up fast at family dinners or casual get-togethers!
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold and red potatoes are great because they hold their shape well and have a creamy texture inside. If you want, fingerling potatoes work too. Avoid starchy potatoes like Russets, as they can fall apart when boiled.
Parmesan Cheese: Freshly grated Parmesan gives the best crispiness and flavor. If you don’t have Parmesan, Pecorino Romano or Asiago can be good substitutes—they add a nice sharpness. Pre-grated cheese often lacks the same texture and melt quality.
Olive Oil: This helps the potatoes get golden and crispy. You can also use melted butter for a richer taste, or avocado oil if you prefer a neutral flavor with a high smoke point.
Panko Breadcrumbs (optional): I like adding these for extra crunch, but if you want a gluten-free option, skip them or use crushed gluten-free crackers.
How Do You Get Smashed Potatoes Crispy and Not Mushy?
The secret is in gentle smashing and a hot oven. Here’s how I do it:
- Boil the potatoes just until tender—not soft enough to fall apart.
- Drain and let them dry slightly to avoid sogginess.
- Place them on a baking sheet and press down carefully with a heavy glass or masher—you want them flattened but still holding together.
- Brush with oil and sprinkle cheese evenly, covering edges for the best crunch.
- Bake at a high temperature (450°F) so the outside crisps up quickly without drying out the inside.
Also, avoid crowding the baking sheet; giving each potato space helps them crisp on all sides. And don’t skip the Parmesan—it’s key to that amazing, crispy crust!
Equipment You’ll Need
- Large pot – to boil the potatoes until tender without breaking them.
- Baking sheet – a flat tray to spread potatoes so they crisp evenly in the oven.
- Sturdy glass or potato masher – to gently smash the potatoes without crushing them completely.
- Small bowl – for mixing the olive oil, Parmesan, and seasonings evenly.
- Brush or spoon – to coat the potatoes with the oil and cheese mixture for extra crunch.
Flavor Variations & Add-Ins
- Add chopped fresh rosemary or thyme for an herby twist that pairs well with Parmesan.
- Mix in crispy cooked bacon bits for smoky, savory flavor and extra texture.
- Swap Parmesan for sharp cheddar or Asiago cheese to change the taste profile.
- Top with a sprinkle of chili flakes or smoked paprika to add a little heat and depth.
How to Make Crispy Parmesan Smashed Potatoes
Ingredients You’ll Need:
- 1 ½ pounds baby potatoes (Yukon Gold or red potatoes work well)
- 3 tablespoons olive oil (plus extra for drizzling)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
- ¼ cup panko breadcrumbs (optional, for extra crunch)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to boil and prep the potatoes, plus around 25 minutes for baking until crispy and golden. Overall, you’ll spend about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Boil Potatoes:
Set your oven to 450°F (230°C). While it heats, fill a large pot with cold water and a pinch of salt. Add the baby potatoes and bring to a boil. Cook until you can easily poke a fork through them, about 15-20 minutes. Drain and cool slightly.
2. Smash the Potatoes:
Place the potatoes on a lined or greased baking sheet. Use a sturdy glass, plate, or potato masher to gently press each potato down until it’s about ½ inch thick. Take care not to flatten them completely—they should stay in one piece.
3. Add Flavor and Bake:
In a small bowl, combine olive oil, Parmesan, garlic powder, salt, pepper, and panko breadcrumbs if you like extra crunch. Brush or drizzle this mixture over each smashed potato, making sure to coat the tops and edges well. Bake for 20-25 minutes until crispy and golden around the edges.
4. Garnish and Serve:
Remove the baking sheet from the oven and immediately sprinkle more Parmesan and fresh parsley on top. Serve warm with your favorite dipping sauce or sour cream if you like.
Enjoy your crunchy, cheesy smashed potatoes—perfect as a side or snack!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby potatoes for the crispiest results. If you only have frozen, thaw them completely and pat dry before boiling to avoid excess moisture, which can make the potatoes soggy.
How Do I Store Leftover Smashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a single layer on a baking sheet in a 400°F oven for 10 minutes to revive the crispiness.
Can I Substitute the Parmesan Cheese?
Yes! Pecorino Romano or Asiago work well as alternatives and provide a similar sharp, salty flavor. Just avoid pre-grated cheese brands, which don’t crisp as nicely.
What’s the Best Way to Make These Potatoes Extra Crispy?
Make sure to smash the potatoes evenly without breaking them apart, coat them well with oil and cheese, and bake at a high temperature without overcrowding the pan. Using panko breadcrumbs also adds great crunch!
