Meet your new favorite potato obsession: Crispy Parmesan Smashed Potatoes! These little golden gems are fluffy on the inside, outrageously crispy on the outside, and crowned with a lacy Parmesan crust and fragrant herbs. They’re the ultimate crowd-pleaser—whether you’re serving them as a festive side, fun appetizer, or simply snacking straight from the sheet pan (no judgement here!).
Why You’ll Love This Recipe
- Unbeatable Crunch: The high-heat roasting transforms baby potatoes into a delightfully crispy, golden treat.
- Big Flavors, Simple Ingredients: All you need is a tiny list of kitchen staples and a handful of fresh herbs—but the flavors will blow you away.
- Family Friendly & Fun: Smash them, top them, dip them—kids and adults will love making and eating these playful potatoes.
- Prep Ahead Friendly: You can boil and smash the potatoes ahead, making them perfect for entertaining or busy weeknights.
Ingredients You’ll Need
There’s something truly magical about a recipe that turns a tiny handful of humble ingredients into starchy, cheesy bliss. Each element in these Crispy Parmesan Smashed Potatoes has a job to do—working together for maximum flavor and crunch.
- Baby Potatoes: Choose yellow or red for their creamy centers and gorgeous color—plus, their thin skins crisp up beautifully.
- Salt: Be generous! Salting the cooking water seasons the potatoes all the way through.
- Extra Virgin Olive Oil: Adds rich flavor and that signature crisp finish—don’t skimp on the drizzle before roasting.
- Freshly Ground Black Pepper: Adds just the right touch of warmth and bite.
- Grated Parmesan Cheese: The star ingredient that forms that irresistible salty, lacy crust. Freshly grated is best!
- Fresh Thyme or Rosemary: Brings pops of herbal flavor; dried herbs work in a pinch too.
Variations
The beauty of Crispy Parmesan Smashed Potatoes is how easy they are to make your own. Swap the cheese, change the herbs, add a pop of spice—the possibilities are endless and totally customizable to your pantry and palate.
- Cheese Swap: Try sharp cheddar, nutty pecorino, smoked gouda, or even crumbled blue cheese for a different twist—just add softer cheeses near the end of baking so they melt, not burn.
- Spice It Up: Add a sprinkle of smoked paprika, garlic powder, or chili flakes for a kick of flavor and color.
- Herb Heaven: Use chives, dill, parsley, or a mix of your favorite fresh herbs for a unique flavor profile.
- Loaded Potato Style: Top with crispy bacon bits, sour cream, and scallions for a decadent, party-ready vibe.
How to Make Crispy Parmesan Smashed Potatoes
Step 1: Boil the Potatoes
Start by placing your unpeeled baby potatoes in a large pot and cover with water (about an inch above the potatoes). Add a generous tablespoon of salt—this flavors them from the inside out! Bring to a boil, then simmer on medium-high until the potatoes are fork-tender but not falling apart, about 15 minutes. Drain well.
Step 2: Smash and Season
While the potatoes are still warm, arrange them on a large baking sheet coated with nonstick spray, leaving space between each one. Use a potato masher or the bottom of a sturdy glass to gently press each potato so they “smash” to about ½-inch thick. Drizzle generously with olive oil, sprinkle on a pinch of salt and black pepper, then shower with grated Parmesan and your choice of thyme or rosemary.
Step 3: Roast to Crispy Perfection
Roast in a preheated 450°F oven for 20–25 minutes. You’ll know they’re ready when the edges are deeply golden and crisp, and the Parmesan has formed a beautifully browned lace. Don’t be afraid to let them get a little extra color—the crispier, the better!
Pro Tips for Making Crispy Parmesan Smashed Potatoes
- Choose Small, Even Potatoes: Smaller potatoes cook more quickly and result in the perfect bite-sized crisp on every potato—aim for ones that are all about the same size for even cooking.
- Don’t Overcrowd the Pan: Leave space between potatoes on the baking sheet so the edges get maximum exposure to the heat (and mega crispiness!).
- Generous Oil is Key: Don’t be shy with the olive oil drizzle—it’s what gives you the deep golden, crunchy finish everyone loves.
- Smash While Warm: Potatoes smash more smoothly and create the best nooks and crannies for the cheese and oil to cling to when still hot out of the water.
How to Serve Crispy Parmesan Smashed Potatoes
Garnishes
For the finishing flourish, add a scatter of extra herbs, a last grating of Parmesan, or even a quick zest of lemon for brightness. If you love a little color, a dash of smoked paprika or some snipped chives looks beautiful and tastes even better. For extra indulgence, serve with a side of sour cream or herby yogurt for dipping.
Side Dishes
Crispy Parmesan Smashed Potatoes absolutely shine alongside grilled steaks, juicy roast chicken, or any kind of fish. They’re also wonderful as a snacky appetizer with a variety of dips at parties. If you want to go full comfort food, pair them with a hearty soup or simple green salad to round out the meal.
Creative Ways to Present
Arrange these beauties on a rustic wooden board with bowls of different sauces for a “potato bar” at gatherings. Stack them in a tower for a playful appetizer platter, or serve in individual mini cast iron pans for an elevated dinner party vibe. They even make a standout addition to brunch buffets—don’t be surprised when they disappear first!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, stash them in an airtight container in the fridge for up to 3 days. The texture stays surprisingly crisp, and the flavors actually deepen, making them just as snackable on day two.
Freezing
While best fresh, you can freeze these smashed potatoes if needed. Arrange in a single layer on a parchment-lined tray until solid, then transfer to a freezer bag for up to a month. Reheat straight from frozen in a hot oven for ultimate crispness.
Reheating
For best results, reheat Crispy Parmesan Smashed Potatoes in a toaster oven or at 400°F in your regular oven for 8–10 minutes until the outsides are sizzling and crunchy again. The microwave works for speed, but you’ll lose that irresistible crisp—so oven is best if you can swing it!
FAQs
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Can I use large potatoes instead of baby potatoes?
Absolutely! Just cut larger potatoes into halves or quarters so they’re about the size of a golf ball. The smaller size is key for that crispiness and cute presentation—plus, they cook faster, too.
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What’s the best way to smash the potatoes without breaking them apart?
Use a sturdy potato masher or the flat bottom of a drinking glass, pressing down gently but firmly. If a few break apart, don’t worry—they’ll still roast up deliciously crunchy and those bits might become the cook’s snack!
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Can I make Crispy Parmesan Smashed Potatoes ahead of time?
Yes! You can boil and smash the potatoes up to a day ahead and refrigerate. When you’re ready to eat, season, sprinkle on the cheese and herbs, and finish roasting until sizzling and golden.
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How do I make these gluten-free?
Great news—this recipe is naturally gluten-free! Just check your Parmesan and any seasoning blends for additives, and you’re good to go.
Final Thoughts
If you’re craving potatoes in all their crispy, golden glory, these Crispy Parmesan Smashed Potatoes will absolutely hit the spot. I hope you give them a try and share with your loved ones—they never fail to bring a little extra joy and crunch to the table. Happy smashing, happy eating!
Print
Crispy Parmesan Smashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Crispy Parmesan Smashed Potatoes are a delightful twist on the classic roasted potatoes, featuring a crispy exterior with a cheesy, herb-infused flavor. Perfect as a side dish or a snack!
Ingredients
Potatoes:
- 12 baby potatoes, yellow or red
Seasonings:
- 1 tablespoon salt, plus additional to taste
- extra virgin olive oil, as needed
- freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried herbs
Instructions
- Boil Potatoes: Place unpeeled potatoes in a large pot with water and salt. Boil until tender.
- Preheat Oven: Preheat oven to 450°F and prepare a baking sheet.
- Smash Potatoes: Drain and transfer potatoes to the baking sheet. Lightly smash them, season with salt, pepper, olive oil, Parmesan, and herbs.
- Roast: Roast in the oven for 20-25 minutes until crispy and browned.
Notes
- Try using seasoned salt instead of plain salt and pepper.
- Experiment with different cheeses like cheddar or smoked gouda.
- If using soft cheese, add it towards the end of the baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
