Crispy Parmesan Smashed Potatoes are a simple but delicious side dish that brings together fluffy, tender potatoes with a golden, crunchy parmesan crust. These little potatoes get boiled until soft, then gently smashed flat and baked with olive oil, parmesan cheese, and a sprinkle of herbs until they’re perfectly crispy on the outside and soft inside.
I love making these whenever I want something enjoyable but fuss-free. The best part is how the parmesan melts and crisps up, giving every bite a satisfying crunch and cheesy flavor. I like to toss in some garlic powder and fresh rosemary for an extra burst of taste. Plus, smashing the potatoes makes them wonderfully rustic and fun to eat!
These smashed potatoes are a perfect match for so many meals—from grilled chicken to burgers or just alongside a big salad. I often serve them at family dinners and they disappear fast because everyone loves how crispy and tasty they are. If you haven’t tried them yet, I promise this recipe will become a go-to comfort side dish in your kitchen too.
Key Ingredients & Substitutions
- Baby Potatoes
- Small potatoes work best here because they cook evenly and smash nicely. Yukon Gold or red potatoes add great texture. If you can't find baby potatoes, use regular potatoes cut into smaller pieces.
- Olive Oil
- This helps the potatoes get crispy and golden. You can substitute with melted butter or avocado oil for a slightly different flavor and crispiness.
- Parmesan Cheese
- Grated Parmesan gives a salty, nutty crust. If you're dairy-free, try nutritional yeast or a finely ground nut topping for a similar effect.
- Garlic Powder and Parsley
- These add flavor without overwhelming the potatoes. Fresh herbs like thyme or rosemary also work well if you prefer.
How Do You Get the Potatoes Crispy Without Crushing Them?
Here’s how to smash the potatoes just right without them falling apart:
- After boiling, let the potatoes cool a bit so they are soft but still hold their shape.
- Place them on a sturdy surface or baking sheet.
- Use the bottom of a heavy glass, a potato masher, or even a small plate to press gently—apply enough pressure to flatten the potato but not smash it completely.
- Work carefully and evenly on each potato. The goal is thin but mostly intact pieces that roast up crispy.
- Make sure not to overcrowd the baking sheet so each potato has room to crisp on all sides.
By handling them gently and spacing them well, you avoid a mushy result and get those perfect crispy edges every time!
Equipment You’ll Need
- Large pot – perfect for boiling the potatoes evenly until tender.
- Baking sheet – a flat surface for smashing and roasting the potatoes to crispy perfection.
- Glass or potato masher – helps you gently flatten potatoes without breaking them apart.
- Mixing bowl – to combine the parmesan and seasoning before sprinkling.
- Measuring spoons – for accurate amounts of garlic powder, parsley, and other seasonings.
Flavor Variations & Add-Ins
- Swap Parmesan with Pecorino Romano for a sharper, saltier crust that adds extra tang.
- Mix in fresh minced rosemary or thyme with the parmesan for a woodsy herb flavor I enjoy in fall.
- Top with cooked crispy bacon bits for added crunch and smokiness when serving.
- Add a sprinkle of smoked paprika or chili powder before baking for a mild smoky or spicy kick I like with BBQ meals.
Crispy Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (yellow or red)
- 3 tablespoons olive oil
For the Seasoning:
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Flaky sea salt (optional, for garnish)
How Much Time Will You Need?
You’ll need about 30-40 minutes total: 15-20 minutes to boil the potatoes, 5-10 minutes prepping and smashing, then 20-25 minutes baking them until golden and crispy.
Step-by-Step Instructions:
1. Boiling the Potatoes:
Start by placing the baby potatoes in a large pot and cover with salted water. Bring the water to a boil over high heat and cook the potatoes until they are tender when poked with a fork, about 15-20 minutes. Drain and let them cool until you can handle them safely.
2. Smashing and Seasoning:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or foil. Spread the potatoes on the sheet, leaving some space between them. Using the bottom of a glass or a potato masher, gently press each potato down until it’s flattened but still in one piece. Drizzle olive oil evenly over all the potatoes.
3. Adding Parmesan and Baking:
In a small bowl, mix the grated Parmesan, garlic powder, parsley, salt, and pepper. Sprinkle this mixture generously over the smashed potatoes, pressing lightly so it sticks. Bake the potatoes in your preheated oven for 20-25 minutes or until the edges look golden and crisp. For a finishing touch, sprinkle with flaky sea salt and some fresh parsley if you like. Serve warm and enjoy the crunchy, cheesy potatoes!
Can I Use Frozen Baby Potatoes for This Recipe?
You can, but make sure to thaw them completely before boiling. Thaw overnight in the fridge or place them in a bowl of cold water for quicker thawing. This helps ensure even cooking and crispiness.
How Should I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 400°F (200°C) for 10-15 minutes to regain crispiness, or use a toaster oven if you have one.
Can I Make This Recipe Ahead of Time?
Absolutely! Boil and smash the potatoes in advance, then refrigerate them unbaked. When ready, add the oil and Parmesan mixture and bake fresh for best crispiness.
What Can I Use If I Don’t Have Parmesan Cheese?
Pecorino Romano or Asiago cheese make great alternatives with a similar salty, nutty flavor. Nutritional yeast is a good option for a dairy-free version, but it won’t crisp up quite the same way.