If you’re searching for the ultimate comfort food side dish that delivers crispy, cheesy perfection every time, look no further than Parmesan Smashed Potatoes. These irresistible little potatoes are creamy on the inside and delightfully crunchy on the outside, thanks to a layer of golden Parmesan and a kiss of garlic. Whether served at a casual weeknight dinner or proudly presented on your holiday table, Parmesan Smashed Potatoes will have everyone reaching for seconds — and asking for the recipe.

Parmesan Smashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Parmesan Smashed Potatoes lies in their simplicity. Each ingredient is carefully chosen to build layers of flavor, texture, and irresistible aroma. Here’s what you’ll need and how every component shines in this recipe.

Baby potatoes: Red or Yukon Gold potatoes offer the tender insides and crisp edges that make this dish so special.
Olive oil: Adds a rich, fruity flavor and helps create that golden crunch as the potatoes bake.
Melted butter: Infuses the potatoes with luscious savory notes and balances the olive oil for the perfect mouthfeel.
Garlic: Freshly minced garlic is key for big, bold flavor that perfumes the entire pan.
Salt: An absolute must for bringing out the natural sweetness of the potatoes and enhancing every bite.
Black pepper: Provides just the right touch of warmth and contrast to the creamy potatoes.
Dried thyme or Italian seasoning: A hint of herbs adds complexity and a pop of color without overpowering the main flavors.
Grated Parmesan cheese: The star of the show — Parmesan gets toasty and crisp in the oven for a cheesy crust you’ll crave.
Fresh parsley (optional): A sprinkle right before serving adds freshness and a vibrant finish.

How to Make Parmesan Smashed Potatoes

Step 1: Boil the Potatoes

Start by adding your baby potatoes to a large pot filled with cold, salted water. Bring the water to a boil, then let the potatoes simmer for 15 to 20 minutes until they’re just fork-tender. Don’t rush this step — properly cooked potatoes are easy to smash and soak up all those delicious flavors later. Once they’re ready, drain the potatoes and let them cool for a few minutes to make them easier to handle.

Step 2: Smash to Perfection

Transfer the cooled potatoes to a baking sheet lined with parchment paper or lightly greased with olive oil. Now for the fun part! Use the bottom of a sturdy glass or a potato masher to gently press down on each potato until it’s about half an inch thick. The rough, craggy edges you create are where all the flavor and crispiness magic happens.

Step 3: Mix and Brush the Topping

In a small bowl, whisk together the olive oil, melted butter, minced garlic, salt, black pepper, and your choice of dried thyme or Italian seasoning. Brush this aromatic mixture generously over each smashed potato. Make sure to get into all the nooks and crannies — every surface is a future crispy bite!

Step 4: Shower with Parmesan

Sprinkle the grated Parmesan cheese evenly over each potato, making sure every piece gets a generous coating. This is where Parmesan Smashed Potatoes get their signature cheesy crust. Don’t be afraid to use a heavy hand if you’re a true cheese fan!

Step 5: Bake Until Golden and Crisp

Pop the tray into your preheated 425°F (220°C) oven and bake for 20 to 25 minutes. Keep an eye on them as the edges turn golden and the Parmesan transforms into a bubbly, crispy topping. For extra crunch, you can give them a quick broil at the end — just watch closely to avoid burning.

Step 6: Garnish and Serve

When the Parmesan Smashed Potatoes emerge golden and fragrant, sprinkle them with fresh chopped parsley if you like an herby finish. Serve hot, straight from the pan, and enjoy their irresistible crispiness while they’re fresh!

How to Serve Parmesan Smashed Potatoes

Garnishes

A flourish of freshly chopped parsley adds a burst of color and a touch of earthy freshness to Parmesan Smashed Potatoes. For extra flair, consider a dusting of lemon zest or a light drizzle of good quality olive oil right before serving. These finishing touches are simple but elevate the entire dish, transforming it from an everyday side into something truly special.

Side Dishes

Parmesan Smashed Potatoes are wonderfully versatile and pair well with everything from juicy roasted chicken to grilled vegetables and hearty beef dishes. They’re an especially welcome addition to holiday menus alongside turkey or ham, but just as at home with a simple green salad or sautéed asparagus for a lighter touch.

Creative Ways to Present

For parties or buffets, try making mini Parmesan Smashed Potatoes using smaller fingerling potatoes and arranging them on a rustic wooden board with toothpicks. If you’re hosting a brunch, top each potato with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives for a fun, bite-sized appetizer. You can even serve them family-style on a large platter, letting everyone dig in together.

Make Ahead and Storage

Storing Leftovers

Any leftover Parmesan Smashed Potatoes can be cooled to room temperature, then transferred to an airtight container and stored in the refrigerator for up to 3 days. Their crisp edges will soften a bit, but the flavor remains absolutely delicious for quick snacks or as a next-day side.

Freezing

While Parmesan Smashed Potatoes are at their very best fresh from the oven, you can freeze leftovers if you have some to spare. Arrange cooled potatoes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. This method helps preserve their texture as much as possible.

Reheating

To recapture some of that original crispiness, reheat Parmesan Smashed Potatoes in a hot oven (around 400°F) for 10 to 15 minutes, or until heated through and crisp around the edges again. Skip the microwave if you can — it will warm them up, but the texture won’t be the same as that oven-fresh crunch.

FAQs

Can I use larger potatoes instead of baby potatoes?

Absolutely! If you only have larger potatoes on hand, just cut them into halves or quarters before boiling. You may need to adjust the cooking time slightly until the pieces are fork-tender and easy to smash.

What’s the best way to make these extra crispy?

For extra crispy Parmesan Smashed Potatoes, make sure the potatoes are dry before smashing and don’t be shy with the olive oil. Finishing them under the broiler for a minute or two also gives them a fantastic golden crunch — just watch closely!

Can I add other seasonings or cheeses?

Definitely! Feel free to get creative by adding smoked paprika, chili flakes, or even a little garlic powder to the topping. Swap in Pecorino Romano or a blend of cheeses for a different flavor profile.

Are Parmesan Smashed Potatoes gluten-free?

Yes, Parmesan Smashed Potatoes are naturally gluten-free as written. Just double-check your cheese and seasonings if you’re cooking for someone with strict dietary restrictions.

Can I prep these ahead of time for parties?

You can boil and smash the potatoes a few hours (or even the night) before your event. Store them covered in the fridge, then brush with the butter mixture, sprinkle with Parmesan, and bake them off just before serving so they’re piping hot and perfectly crispy.

Final Thoughts

Whether you’re serving them for a cozy family dinner or bringing a platter to a potluck, Parmesan Smashed Potatoes will quickly become a beloved favorite. Their addictive textures and bold flavors are impossible to resist. Give this recipe a try, and watch everyone come back for just one more bite!

Parmesan Smashed Potatoes Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Parmesan Smashed Potatoes are a crispy and flavorful side dish that pairs well with any meal. Baby potatoes are boiled until tender, smashed, then baked with a garlic Parmesan topping until golden and crispy. A simple yet delicious addition to your dinner table.

Ingredients

Scale

Baby Potatoes:

1 1/2 pounds baby potatoes (red or Yukon gold)

Garlic Parmesan Topping:

2 tablespoons olive oil
2 tablespoons melted butter
3 cloves garlic (minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme or Italian seasoning
1/2 cup grated Parmesan cheese
Chopped fresh parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Boil the potatoes: Place the baby potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain and let them cool slightly.
Smash the potatoes: Transfer the potatoes to a greased or parchment-lined baking sheet. Use the bottom of a glass or a potato masher to gently flatten each potato to about 1/2 inch thick.
Prepare the topping: In a small bowl, mix olive oil, melted butter, garlic, salt, pepper, and thyme. Brush the mixture over each smashed potato. Sprinkle grated Parmesan generously over the tops.
Bake: Bake for 20–25 minutes, or until golden and crispy on the edges.
Garnish and serve: Garnish with chopped fresh parsley if desired and serve hot.

Notes

These are best enjoyed right out of the oven for maximum crispiness.
You can prep the potatoes and smash them ahead of time, then bake just before serving.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American