Golden and crispy on the outside and irresistibly tender on the inside – these Crispy Smashed Potatoes are a delicious potato side dish. Smashed baby potatoes are roasted on a baking sheet in the oven with fresh herbs and Parmesan cheese until crispy.
Potatoes have always been a go-to side dish on my menus. When my boys were younger, Crispy Oven Baked Fries were on the menu almost every week. Cheddar Mashed Potatoes and Broccoli Cheese Mashed Potatoes were also big family favorites.
But every now and then I get bored and feel the need to mix things up a little. That’s where these Crispy Smashed Potatoes come in. They are delicious, golden, crispy bites of goodness and a fun departure from ordinary potato side dish recipes.
They’re also super versatile and guaranteed family-friendly.
Table of contents
Ingredients and Substitutions
- Potatoes: 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.
- Oil: A little extra virgin olive oil.
- Seasoning: Simply season the potatoes with salt and freshly ground black pepper or substitute your favorite all-purpose seasoning, like Lawry’s Seasoned Salt.
- Cheese: The base recipe calls for grated Parmesan cheese but these potatoes are delicious with softer cheeses like cheddar and smoked gouda. If you’re using a softer cheese, add it towards end of baking time.
- Fresh herbs: 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.
How to Make Crispy Smashed Potatoes
Before smashing the potatoes, you need to boil them until tender. Just boil the unpeeled potatoes in a large pot of salted water until they are tender when pierced with the tip of a sharp knife.
- Set the potatoes on a baking sheet, in rows with a little space in between.
- 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.
- Season the smashed potatoes with a little salt and pepper, drizzle with olive oil, and sprinkle with Parmesan and fresh herbs.
- 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.
Storage and Reheating Tips
Refrigerate: Store the potatoes in an airtight container or resealable bag and refrigerate for up to 3 to 4 days.
Freeze: For longer storage, lay the potatoes in a single layer on a baking sheet and freeze for about an hour, then transfer to a freezer-safe bag or container and freeze for up to 2 months.
Reheating: The best way to reheat these potatoes so they retain their crispiness is on a baking sheet in the oven preheated to 400 degrees F. Bake them for about 10 minutes or until heated through and crisp. You can also reheat them in an air fryer at 375 degrees F for 5 to 7 minutes. Or, if you’re in a hurry, a couple of minutes in the microwave will work, but they will not be as crispy.
Serving Suggestions
Crispy Smashed Potatoes go well with any main dish that you would typically serve with mashed potatoes. They are absolutely lovely with an entree that includes gravy like Cream of Mushroom Pork Chops, Eye of Round Roast Beef, or Homemade Salisbury Steak.
Serve them with sandwiches and wraps instead of French fries with ketchup for dipping. Honestly, they are so irresistible I could just pick them up and eat them all by themselves!
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Crispy Parmesan Smashed Potatoes
Ingredients
- 12 baby potatoes, yellow or red
- 1 tablespoon salt, plus additional to taste
- extra virgin olive oil, as needed
- freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese
- 2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried herbs
Instructions
- Place unpeeled potatoes in a large pot and add water until covered by about 1-inch. Add 1 tablespoon of salt. Place the pot over HIGH heat, cover, and bring to a boil. Reduce heat slightly to keep the potatoes at a low 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 nonstick cooking spray. Drain and transfer potatoes to the prepared baking sheet, about 1-inch apart. Use a potato masher or the flat bottom of a clean glass to smash the potatoes down lightly, spreading them out but keeping them 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 a preheated oven for 20 to 25 minutes or 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.
More Potato Recipes
This post was originally published on October 1, 2015. It has been updated with new text and images.
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!
just watched a cook on TV make these & he used the palm of his hand (rather therapeutic possibly 🙂 )
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 🙂