Crispy Parmesan Smashed Potatoes are a delightful twist on your classic roasted potato. These little potatoes get boiled until tender, then smashed flat and baked until golden and crispy on the edges. The best part is the generous sprinkle of Parmesan cheese that melts and crisps up beautifully, adding a cheesy, salty crunch that makes these potatoes extra special.
I love making these because they’re so easy but look and taste like you spent hours in the kitchen. It’s one of those recipes where simple ingredients come together to create something really comforting and tasty. I always find myself sneaking a few extra bites while they’re still warm, straight out of the oven!
These potatoes are perfect served as a side dish with just about any meal, whether it’s a weeknight dinner or a special occasion. I like to pair them with a green salad or roasted veggies to keep it fresh and balanced. If you want to add a little extra flavor, a dash of garlic powder or some fresh herbs sprinkled on top works wonders. They’re a guaranteed hit every time, especially with kids or anyone who loves a good cheesy potato treat.
Key Ingredients & Substitutions
Potatoes: Baby red or Yukon gold work best for this recipe because they hold their shape well. If you prefer, fingerling potatoes or small new potatoes are good options too.
Parmesan Cheese: Parmesan adds a salty, crispy crust. If you can’t find it, Pecorino Romano or Asiago are good substitutes and give a similar sharp flavor.
Olive Oil: Olive oil helps crisp the potatoes and adds flavor. You can swap with avocado or vegetable oil, but olive oil is my favorite for its taste.
Thyme and Garlic Powder: These add warmth and a bit of herb flavor. If fresh thyme isn’t available, dried works fine, or try rosemary or oregano as an alternative.
How Do You Get the Potatoes Crispy Without Falling Apart?
The key to crispy smashed potatoes is cooking the potatoes just until tender, not mushy, then smashing gently and baking with enough oil and cheese.
- Boil potatoes until you can easily pierce them, about 15-20 minutes. Don’t overcook or they’ll break apart when smashed.
- Let them cool slightly so you can handle them without breaking.
- Smash with a firm but gentle pressure to keep the potato mostly intact.
- Generously coat each smashed potato with olive oil and Parmesan. This helps them crisp up evenly in the oven.
- Bake at a high temperature, 450°F, so the edges brown and get crunchy while the center stays soft.
Equipment You’ll Need
- Large pot – for boiling potatoes until tender without breaking them.
- Baking sheet – to spread out potatoes so they crisp evenly in the oven.
- Potato masher or sturdy glass – to gently smash potatoes without mashing them too much.
- Pastry brush or spoon – to evenly coat potatoes with olive oil and Parmesan mixture.
- Parchment paper (optional) – helps prevent sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Add crispy cooked bacon bits for a smoky, savory twist that pairs well with the Parmesan.
- Mix fresh chopped rosemary or sage into the oil for an earthy herbal flavor alternative to thyme.
- Sprinkle smoked paprika or chili powder for a little smoky heat and color contrast.
- Swap Parmesan for grated cheddar or a blend of parmesan and mozzarella for melty, cheesy goodness.
Crispy Parmesan Smashed Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds baby red or Yukon gold potatoes
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or fresh thyme leaves, chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley or additional thyme, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, 15-20 minutes to boil the potatoes, and another 20-25 minutes for baking. All together, you’ll spend roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it to keep the potatoes from sticking.
2. Cook the Potatoes:
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over high heat. Once boiling, lower the heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Smash the Potatoes:
Drain the potatoes and allow them to cool just enough to handle. Use the bottom of a drinking glass or a potato masher to gently flatten each potato to about ½ inch thick. Arrange the smashed potatoes evenly on your prepared baking sheet, spacing them apart.
4. Season and Top:
In a small bowl, mix together the olive oil, grated Parmesan, garlic powder, thyme, salt, and black pepper. Using a brush or spoon, generously coat each smashed potato with this flavorful mixture, ensuring to cover the tops and edges well.
5. Bake to Crispy Perfection:
Bake the potatoes in your preheated oven for 20-25 minutes, until the edges turn golden brown and crispy.
6. Garnish and Serve:
Once baked, you can sprinkle fresh parsley or extra thyme over the potatoes if you like. Serve them right away to enjoy their crispy, cheesy goodness!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby potatoes for the crispiest texture. If you only have frozen potatoes, make sure they are fully thawed and patted dry before boiling and smashing to avoid excess moisture.
How Should I Store Leftover Smashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a preheated oven at 400°F for about 10 minutes to help regain their crispiness.
Can I Make This Recipe Ahead of Time?
Yes! You can boil and smash the potatoes in advance, then refrigerate them unseasoned. When ready to eat, coat with the oil and Parmesan mixture and bake until crispy.
What Can I Use if I Don’t Have Parmesan Cheese?
Pecorino Romano or Asiago are great substitutes that provide a similar salty, cheesy flavor. You can also mix in shredded cheddar for a different but delicious twist.