Parmesan Smashed Potatoes

Crispy smashed potatoes topped with grated parmesan cheese and fresh herbs.

5 from 1 vote

Golden, crispy Parmesan smashed potatoes with garlic and butter make an easy side for chicken, steak, fish, or your favorite dipping sauce.

Prep Time15

Cook Time50

Total Time1 5

Course: Side Dish

Cuisine: American, World

Keyword: baked, comfort food, easy, potatoes

Servings:

Calories: 301kcal

Equipment

Large Rimmed Baking Sheet Highly recommended for ultra-crispy potatoes

Ingredients

12-15 Baby potatoes (about 1½ pounds/680g), see notes
Salt divided
Water for boiling
2 tablespoons Olive oil
½ teaspoon Black pepper or to taste
3 tablespoons Butter softened
⅓ cup Parmesan finely grated
2-4 cloves Garlic minced (optional)
Parsley chopped *for serving (optional)

US Customary - Metric

Instructions

Boil the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Season generously with salt. Bring to a boil, then reduce the heat and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well and let them steam-dry for 5 minutes.
Preheat the oven: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Coat with oil: Place the drained, slightly cooled potatoes in a large bowl. Add the olive oil, a pinch of salt, and black pepper. Gently toss until evenly coated. Transfer to the prepared baking sheet, leaving some space between each potato.
Smash: Using the bottom of a glass, measuring cup, or potato masher, gently smash each potato to about ½-inch (1.5cm) thick.
First bake: Bake for 15-20 minutes, or until the potatoes are starting to turn golden and crisp around the edges.
Make the garlic Parmesan butter: Meanwhile, combine the softened butter, finely grated Parmesan, and minced garlic in a small bowl.
Add the garlic Parmesan butter: Remove the potatoes from the oven and spread some of the garlic Parmesan butter over each potato.
Finish baking: Return to the oven and bake for another 10–15 minutes, until the potatoes are deeply golden and crispy and the Parmesan is nicely browned.
Serve: Sprinkle with chopped parsley and additional Parmesan, if desired. Serve immediately while hot and crispy.

Video

Notes

Choose small potatoes: Baby Yukon Gold or baby red potatoes work especially well. Try to choose potatoes that are similar in size so they cook evenly. If your potatoes are larger, they may need a few extra minutes of boiling.
Let them steam-dry: After draining, leave the potatoes for about 5 minutes before smashing. Removing excess surface moisture helps them get crispier in the oven.
How much should I smash them? Aim for roughly ½ inch (1.5cm) thick. The thinner you smash them, the crispier they'll become, but smashing them too thin can cause them to fall apart.
Parmesan: Freshly and finely grated Parmesan works best. It melts into the butter and creates delicious crispy, cheesy edges. Avoid very coarsely shredded Parmesan.
Garlic: Use 2 cloves for a milder garlic flavor or up to 4 for a stronger one. Because fresh garlic can brown quickly at high temperatures, mince it very finely and mix it thoroughly into the butter.
No parchment option: For even crispier bottoms, you can bake the potatoes directly on a well-oiled metal baking sheet. Just make sure they don't stick when you lift them.
Make ahead: You can boil the potatoes in advance and refrigerate them once cooled. When ready to serve, smash, season, and bake. You may need to add a few minutes to the baking time if they're cold.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in a 400°F (200°C) oven or air fryer until hot and crispy. The microwave works, but the potatoes will lose much of their crispiness.

Nutrition