Crispy Parmesan Smashed Potatoes are golden, crunchy on the outside, and soft and fluffy inside, all topped with a generous sprinkle of sharp Parmesan cheese. These little potatoes get smashed just right to soak up all the flavors and turn perfectly crispy when baked.
I love making these because they’re so simple but feel a bit special. I usually toss them with some garlic and herbs before baking, which gives every bite an extra burst of flavor. It’s one of those side dishes that almost everyone raves about and asks for again.
My favorite way to serve them is alongside a big salad or with some grilled chicken. They’re also great as finger food for sharing at casual dinners or weekend get-togethers. If you’re looking for a way to make potatoes exciting, these crispy Parmesan smashed potatoes are a sure win in my kitchen!
Key Ingredients & Substitutions
Small red potatoes: These hold their shape well and become creamy inside after boiling. You can substitute baby Yukon Gold or fingerling potatoes for a slightly different texture and flavor.
Parmesan cheese: It adds a nutty, salty crunch to the topping. If you can’t find Parmesan, Pecorino Romano is a great substitute. For a dairy-free option, nutritional yeast works well to add cheesy flavor.
Panko breadcrumbs: They create that irresistible crispy coating. If unavailable, regular breadcrumbs or crushed cornflakes can also do the trick.
Fresh herbs (rosemary or thyme): These provide fresh earthy notes. Dried herbs can be used, but reduce the amount by half since they are more concentrated. Fresh parsley makes a nice garnish too.
How Do I Smash Potatoes Without Making a Mess?
Smashing potatoes evenly is key to crispiness and texture. Here’s how to get it right:
- Place boiled potatoes on a flat baking sheet spaced apart.
- Use the bottom of a sturdy glass or a potato masher to press down firmly but gently until about ½ inch thick.
- Don’t smash too hard to avoid breaking potatoes into pieces. Aim for a flat but intact potato.
- If pieces do break off, keep them close so they crisp up too and you don’t lose any delicious bits.
This method gives crispy edges and soft centers with all the flavors sticking well on top.
Equipment You’ll Need
- Baking sheet – big enough to spread potatoes so they crisp evenly, and easy to clean.
- Large pot – for boiling the potatoes until tender without crowding.
- Potato masher or sturdy glass – to gently flatten potatoes without breaking them apart.
- Mixing bowl – to combine Parmesan, breadcrumbs, garlic, and herbs smoothly.
- Measuring spoons and cups – for easy, accurate ingredient portions.
Flavor Variations & Add-Ins
- Swap Parmesan for sharp cheddar or Asiago for a different cheese flavor that melts nicely.
- Mix in chopped cooked bacon or pancetta for some smoky, salty bites.
- Add chopped chives or green onions after baking for a fresh, mild onion taste.
- Stir in smoked paprika or chili flakes for a bit of spice and deeper flavor.
Crispy Parmesan Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds small red potatoes (baby or new potatoes)
- 3 tablespoons olive oil (plus extra for drizzling)
- Salt, to taste
- Freshly ground black pepper, to taste
For the Topping:
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary or thyme, finely chopped
- Flaky sea salt, for garnish (optional)
- Fresh parsley or herbs for garnish (optional)
Time Estimate:
This recipe will take about 35 to 45 minutes total. You’ll spend 15 to 20 minutes boiling the potatoes, plus 10 minutes preparing and smashing them, then another 20 to 25 minutes baking until they are perfectly crispy and golden.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 450°F (230°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
2. Boil the Potatoes:
Wash the potatoes well. Place them in a large pot and cover with salted water. Bring to a boil and cook until they can be easily pierced with a fork—this usually takes around 15 to 20 minutes. Drain the potatoes and let them cool a little so they’re easier to handle.
3. Smash the Potatoes:
Arrange the cooked potatoes on your baking sheet, leaving space between each. Using the bottom of a glass or a potato masher, gently press each potato down until it’s about half an inch thick. Be careful not to break them apart completely.
4. Make the Parmesan Topping:
In a small bowl, mix together the Parmesan cheese, panko breadcrumbs, minced garlic, chopped herbs, salt, and pepper.
5. Add Oil and Topping:
Drizzle about 3 tablespoons of olive oil evenly over the smashed potatoes. Then sprinkle the Parmesan breadcrumb mixture generously on top of each one, pressing lightly so it sticks well.
6. Bake Until Crispy:
Place the potatoes in the oven and bake for 20 to 25 minutes, or until the edges turn a beautiful golden brown and get nice and crispy.
7. Optional Broil for Extra Crispiness:
If you like super crispy edges, switch your oven to broil for the last 2 to 3 minutes. Keep a very close eye on them so they don’t burn.
8. Serve and Enjoy!
Once done, take the potatoes out and sprinkle with flaky sea salt and fresh herbs if you’d like. Serve right away as a tasty side dish or a delightful snack.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh small potatoes because frozen ones can become mushy when boiled. If you only have frozen, thaw them completely and pat dry before boiling to reduce extra moisture.
Can I Make These Potatoes Ahead of Time?
Yes! You can boil and smash the potatoes in advance, then refrigerate them uncovered on a baking sheet to keep the topping crisp. Bake just before serving for fresh crispiness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) to help restore the crispy texture instead of microwaving.
What Can I Substitute for Parmesan Cheese?
Pecorino Romano works well as a saltier alternative, or try nutritional yeast for a dairy-free cheesy flavor. Avoid using mild cheeses that won’t crisp up properly.
