Parmesan Smashed Potatoes

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Crispy smashed baby potatoes topped with Parmesan cheese.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 174kcal

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

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.