Crispy Parmesan Smashed Potatoes make a great side dish, but they also make a delicious savory snack.
They have plenty of crispy edges with soft pillowy centers. A generous sprinkle of Parmesan adds just the right amount of salty, savory flavor, with a hint of toasted cheese in every bite.
Crispy Parmesan potatoes
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.
My favorite part? All those crispy bits around the edges. I always find myself picking off those crispy pieces straight from the baking sheet before dinner even starts.
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 - Look for small baby potatoes. Use red or yellow or a mixture of both.
- Parmesan Cheese - I prefer to use shredded Parmesan.
- Olive Oil - Or your favorite type of cooking oil.
- Seasoning - Salt and pepper.
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.
- 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.
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.
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