Recipe for Parmesan Smashed Potatoes made with baby potatoes, olive oil, garlic, butter, and parmesan cheese; crispy, golden, and oven-baked perfection!
Ingredients You’ll Need
| Ingredient | Amount | Purpose & Expert Tips |
|---|---|---|
| Baby Potatoes (Yukon Gold or Red) | 1½ pounds (700 g) | Small, thin-skinned potatoes work best — they crisp well and stay fluffy inside. |
| Olive Oil | 3 tablespoons | Helps achieve that perfect golden brown crunch while keeping the potatoes tender. |
| Unsalted Butter (melted) | 2 tablespoons | Adds rich, buttery flavor and enhances the Parmesan crust. |
| Fresh Garlic (minced) | 2–3 cloves | Infuses aromatic depth; garlic powder can be used for convenience. |
| Grated Parmesan Cheese | ½ cup (about 50 g) | The highlight of this recipe for Parmesan smashed potatoes, adding a crisp, cheesy layer. |
| Salt & Black Pepper | To taste | Essential for seasoning — don’t be shy with the salt before baking. |
| Fresh Parsley or Chives | 1 tablespoon (chopped) | Brightens the dish and adds a burst of fresh color when served. |
How to Make This Recipe for Parmesan Smashed Potatoes
Prep the potatoes. Rinse 1½ lbs baby potatoes and trim any blemishes. Bring a pot of salted water to a boil.
Boil until tender. Cook potatoes 12–15 minutes until fork-tender; drain and let steam dry for 2 minutes.
Smash gently. Place potatoes on a lined baking sheet and press each flat with a fork or potato masher until about ½ inch thick.
Season & oil. Brush with 3 tbsp olive oil and 2 tbsp melted butter, sprinkle minced garlic, salt, and pepper.
Add Parmesan & bake. Dust each potato with ½ cup grated Parmesan and roast at 425°F (220°C) for 18–22 minutes until golden and crispy.
Finish & serve. Garnish with chopped parsley or chives and serve hot alongside your favorite mains.
Tips for Perfectly Crispy Parmesan Smashed Potatoes
- Let them dry well: Once boiled, allow the potatoes to release steam, then pat them dry with a paper towel. The drier they are, the crispier they’ll bake.
- Don’t crowd the pan: Leave enough space between each potato so hot air can circulate and brown them evenly.
- Preheat everything: A hot oven (425°F / 220°C) and preheated baking sheet help the potatoes start crisping right away.
- Oil before, cheese after: Brush on olive oil and butter before baking. Add an extra sprinkle of Parmesan near the end for a golden, crunchy finish.
- Bake in batches if needed: Overloading the pan causes steam buildup and soft spots—space leads to crisp perfection.
Flavor Variations
| Variation | What to Do | Why It Works |
|---|---|---|
| Garlic Twist | Mix minced or roasted garlic into melted butter before brushing on the potatoes. | Adds warmth and deep, savory flavor to every bite. |
| Cheesy Swap | Try cheddar, asiago, or mozzarella instead of Parmesan. | Gives a new cheesy personality — from sharp to gooey. |
| Spice Boost | Sprinkle paprika, chili flakes, or black pepper before baking. | Adds a gentle kick and a touch of color. |
| Herb Infusion | Toss in rosemary, thyme, or dill for aroma and freshness. | Balances the richness of butter and cheese. |
| Loaded Style | Top with bacon bits, sour cream, and chives after baking. | Turns a simple side into a hearty, crowd-pleasing dish. |
Storage and Reheating
1. Store Properly:
Let the potatoes cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. This keeps them fresh without losing texture.
2. Reheat for Crispiness:
To bring back the crunch, reheat in a preheated oven at 400°F (200°C) or in an air fryer for 5–8 minutes. Avoid microwaving—it softens the crispy edges.
3. Make Ahead:
You can boil and smash the potatoes a day earlier, store them covered in the fridge, and bake right before serving.
4. Freeze Option:
Freeze fully baked potatoes on a tray, then store in bags. Reheat directly from frozen for quick, crispy results anytime.
Nutrition Information
| Nutrient | Per Serving (Approx. 1 Cup) | Details |
|---|---|---|
| Calories | 210 kcal | Moderate calorie count — ideal as a side dish. |
| Carbohydrates | 25 g | Mostly from baby potatoes, providing natural energy. |
| Protein | 6 g | Comes from Parmesan cheese and potatoes. |
| Fat | 9 g | A healthy mix of olive oil and butter fats. |
| Fiber | 3 g | Supports digestion and keeps you feeling full. |
| Sodium | 180 mg | Balanced seasoning level when using Parmesan and salt. |
| Calcium | 10% DV | Boosted by Parmesan’s natural calcium content. |
FAQs
Q1: Can I use large potatoes instead of baby ones?
Yes, just cut them into smaller chunks before boiling so they cook evenly.
Q2: How do I make them extra crispy?
Pat potatoes dry, use a hot oven, and don’t overcrowd the pan.
Q3: Can I prepare them ahead of time?
Absolutely! Boil and smash a day earlier, then bake before serving.
