Crispy on the outside, tender on the inside. These Crispy Parmesan Smashed Potatoes are a nice change from your typical potato side dish.
Sometimes I get tired of doing the same side dishes over and over again and I just need to mix things up a little. That’s where these delicious, golden, crispy bites of goodness come in. My husband requested them for dinner this week and I decided to take a few photos and share the recipe with you all.
They go well with any main dish that you would typically serve with potatoes and they are absolutely lovely with an entree that includes gravy.
You’ll need a dozen baby yellow or red potatoes. For this recipe, I prefer the yellow variety because they’re so gosh darn creamy and delicious, but red works very well too.
Place the unpeeled potatoes in a large pot and add water to cover the potatoes by about an inch. Add 1 tablespoon of salt to the water and place the pot over high heat. Bring to a boil, reduce heat to medium-low, and cover the pot. Allow the potatoes to cook at a low boil for 15 minutes, or until you can pierce them with a sharp knife.
Drain the potatoes and transfer them to a large rimmed baking sheet that you’ve coated with non-stick cooking spray. Pretty little potatoes, all in a row.
To smash them I used my potato masher but any clean, flat surface will work. The bottom of a glass, coffee cup, etc. Just smash them lightly so that they spread out, but keep them intact.
This shaved Parmigiano Reggiano cheese from Costco is one convenience item that I always keep stocked in my fridge. It is high quality and just so convenient to have within arm’s reach and ready to go for the tons of recipes I prepare the call for Parmesan.
Season the smashed potatoes with a little salt and fresh ground pepper, drizzle with some olive oil, and sprinkle with Parmesan. I like to add a touch of fresh herbs, but not too much. I want the main flavor to come from the potatoes and Parmesan and the herbs should just lightly accent that flavor. I’ve done them with both thyme and rosemary and will use whatever I have on hand. You can absolutely substitute dry herbs (see recipe below) if you don’t have fresh on hand.
Pop the baking sheet in a preheated 450 degree F oven and roast the potatoes for 20 to 25 minutes until golden and crisp around the edges.
I served these this week with pork chops and mushroom gravy and they were glorious. Honestly, they are so irresistible I could just pick them up and eat them all by themselves. And, they reheat well if you’re lucky enough to have any leftover!
Crispy Parmesan Smashed Potatoes
Ingredients
- 12 baby yellow or red potatoes
- 1 tablespoon salt, , plus additional to taste
- olive oil, , as needed
- fresh ground black pepper, to taste
- 1/4 cup grated or shaved Parmesan cheese
- 2 teaspoons fresh chopped thyme or rosemary, , or 1 teaspoon dry
Instructions
- Place unpeeled potatoes in a large pot and add water until covered by about 1-inch. Add 1 tablespoon of salt. Place pot over high heat, cover, and bring to a boil. Reduce heat slightly to keep potatoes at a boil for about 15 minutes, or until tender when pierced with a sharp knife (but not falling-apart tender).
- Meanwhile, preheat oven to 450 degrees F and coat a large rimmed baking sheet with non-stick cooking spray. Drain and transfer potatoes to prepared baking sheet, about 1-inch apart. Use a potato masher or the flat bottom of a clean glass to smash potatoes down lightly, keeping intact. Sprinkle with a little salt and pepper, drizzle with olive oil, sprinkle with Parmesan, and sprinkle with a little thyme or rosemary. Roast in preheated oven for 20 to 25 minutes until browned and crispy.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Love these potatoes. Made as a side for my meatloaf. Had extra meatloaf and no potatoes. Will make again
I tried these and for the life of me I cannot get the potatoes to smash in one piece — they are incredibly difficult to push down. Since I do not own a potatoe smasher I have used the bottom of a glass, fork, spoon, my own hand – none of these worked 🙁 Am I doing something completely wrong? Help!
Hi Skyler. My guess would be that they need to cook a bit longer so they’ll be softer when you smash them. So sorry you’re having difficulties!
I made this recipe last night, exactly as shown. I am a fan of potatoes, and have all of my favorite ways to cook them. In the opinion of my entire family, this is now THE WAY to cook potatoes. They were so easy and turned out so perfect, crispy but not greasy and the parmesan adds a nice flavor without being overpowering. I am in love! Thanks for this great new addition, at the top of my favorite recipe list!
We love them too! I’m so happy it worked out so well for you guys. Thanks for the lovely comment 🙂
ooooh these potatoes look sooooo good!! I love how crispy they look and yum yum parmesan!
Now that’s a great way to switch up the regular potato side dishes. Between the crispiness and the melted cheese, you have my attention!
YUM! I’ve heard all about these kind of smashed potatoes but haven’t tried myself yet. I love this version with cheese!
These look amazing and like a delicious side dish for any dinner! Can’t wait to try!
I’ve made a version of these before and fried them after smashing. I’m sure yours are a little healthier and just as tasty. Love the addition of Parmesan and herbs to finish!
My family loves potatoes in so many shapes and forms but his is one we’ve never tried!
Ah a true smashed potato recipe! Not mashed potatoes, but smashed! Thanks for sharing this!
What a fun side dish! I am picking up potatoes to make this with at the farmer’s market this weekend! My family is going to love these!
Thanks, Michelle. I hope you enjoy them! Have a great weekend 🙂
Mmmmm, mouth-watering blasts of potatoey, cheeeeesy goodness right there, git-er-done!
Haven’t seen that shaved parm jar at Costco, hafta keep the old eyeballs peeled for that tomorrow when we go in to do battle at our local store.
We get the big bag of shredded parm/romano blend from BelGioiso, excellent product, they also make a provolone that is killer.
These will make a great snack to go along with some wings for the footyball game this weekend, thanks, Valerie!
Hey there, RoadLord. Yes…these would make a great football watching snack. Very good idea! Have a fantastic weekend and enjoy the game 🙂