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If you're looking for a potato side dish everyone will reach for first, these Parmesan Smashed Potatoes are it. They're crispy around the edges, soft and fluffy in the middle, and finished with a generous sprinkle of Parmesan cheese.
They're simple enough for a family dinner but special enough to serve alongside a holiday meal.
At a Glance: Ready in 55 minutes · Serves 4 · Easy recipe · Great for weeknight dinners or holidays · Crispy outside, fluffy inside.
Crispy Parmesan potatoes
I love serving these when I want a potato side dish that's just a little different than mashed or roasted potatoes. The crispy edges are everyone's favorite part, and the Parmesan adds just enough savory flavor without overpowering the potatoes. They're simple enough for a weeknight dinner but always feel special enough for holidays too.
These smashed potatoes start with small tender potatoes that are boiled until soft, then gently smashed flat and roasted in a hot oven. The smashing creates several little ridges and craggy edges.
The Parmesan cheese adds a salty, nutty flavor that goes perfectly with the potatoes. These are the kind of potatoes that feel special enough for a holiday meal, but easy enough to serve for a weeknight dinner.
If you love these potatoes, you'll also need to check out another recipe I have for Smashed Potatoes. This is a slightly different version seasoned with fresh herbs and made without the Parmesan cheese.
Key ingredients for Parmesan potatoes
- Potatoes – Baby yellow or red potatoes work best because they become creamy inside while crisping beautifully around the edges.
- Parmesan cheese – Shredded Parmesan melts into the potatoes for a crispy, cheesy topping.
- Olive oil – Helps create those golden, crispy edges.
- Salt and pepper – Simple seasoning lets the potatoes shine.
Making smashed potatoes
- Boil potatoes in salted water until they are soft. Drain and cool until they are cool enough to handle.
- Spread a generous amount of oil on a baking sheet.
- Place potatoes on the baking sheet. Roll the potatoes around so they are well covered with oil.
- Use the bottom of a flat surface of a glass and smash potatoes so they are flat.
- Cook in preheated 425°F oven until crispy.
- Sprinkle Parmesan over the top of each potato. Return to oven for 5 minutes.
Recipe tips
- Add a generous amount of oil to your pan to help prevent sticking and promote browning of the potatoes.
- Coating the baking sheet with olive oil before adding the potatoes helps create an evenly browned, crispy bottom.
- Keep an eye on your potatoes while they are in the oven. They can turn from just slightly browned to almost burnt in no time at all.
- Cooking time will vary depending on the size of your potatoes and how thinly you smash them.
Frequently asked questions
You can boil the potatoes ahead of time. Cool and refrigerate. When ready to make, smash the potatoes and then bake.
Don't overcrowd the pan. Leave some space between the potatoes. Make certain your oven is fully preheated to 425°F before baking.
Yes, other cheese can be used. You could swap out cheddar or Gruyere for the Parmesan. Keep a close eye on the potatoes. The cheese might brown a bit quicker and you don't want it to burn.
No, the peels become crispy and add texture.
More delicious potato recipes to try
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dish recipes.
Parmesan Smashed Potatoes
Equipment
- Cookie Sheet
Ingredients
- 1 pound baby potatoes (red or yellow)
- 2 tablespoons olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground pepper
- ¼ cup Parmesan cheese (shredded)
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
- Preheat oven to 425° F.
- Boil potatoes for 10-12 minutes until tender. Use a fork to test a potato. The time will vary depending on the size of your potatoes.1 pound baby potatoes
- Drain potatoes and cool enough to handle.
- Drizzle olive oil over pan and spread to coat. Add potatoes and roll around so potatoes are coated with the oil.2 tablespoons olive oil
- Use the bottom of a glass or a flat surface and smash the potatoes.
- Sprinkle with salt and pepper.½ teaspoon coarse salt, ¼ teaspoon ground pepper
- Bake for 30 - 35 minutes until crispy.
- Remove from oven and sprinkle Parmesan cheese over the potatoes. Bake for an additional 5-7 minutes.¼ cup Parmesan cheese
- Sprinkle with freshly chopped parsley as a garnish.1 tablespoon fresh parsley
Notes
- Add a generous amount of oil to your pan to help prevent sticking and promote browning of the potatoes.
- Keep an eye on your potatoes while they are in the oven. They can turn from just slightly browned to almost burnt in no time at all.
- Cooking time will vary depending on the size of your potatoes and how flat you smashed the potatoes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Cheryl Hoskinson says
Can these be air fried
Kathy says
Hi Cheryl,
I'm sure they can be air fried. I don't have an air fryer and have never used one, so I can't give any specifics. I do know that most foods that you can bake can also be done in the air fryer. Let me know if you give it a try and I'd love it if you share any tips and settings you use.
Thanks so much,
Kathy