These crispy Parmesan smashed potatoes are golden and crunchy on the outside, creamy on the inside, and packed with cheesy, garlicky goodness. Perfect as a side dish or snack, they’re easy to make and irresistibly delicious!
Why You’ll Love This Recipe
- Crispy and Creamy: A perfect combination of textures in every bite.
- Easy to Make: Simple ingredients and minimal prep for a satisfying dish.
- Versatile Side: Pairs well with any main course or works as a standalone snack.
- Cheesy Goodness: Parmesan adds a savory, nutty flavor to the potatoes.
- Diet-Friendly: Naturally gluten-free and vegetarian.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 8–10 baby potatoes (or any small, waxy variety)
- 1 1/2 tsp garlic powder
- 1 tsp salt (plus more for boiling)
- 1/2 cup grated Parmesan cheese
- 1/2 cup plain yogurt (for serving)
- Fresh dill (for garnish, optional)
- Olive oil (for drizzling)
Directions
1. Boil the Potatoes
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15–20 minutes. Drain and let them cool slightly.
2. Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
3. Smash the Potatoes
- Place the boiled potatoes on the prepared baking sheet. Use the bottom of a glass, a fork, or a potato masher to gently smash each potato until flattened but still intact.
4. Season and Add Parmesan
- Drizzle the smashed potatoes with olive oil, then sprinkle them with garlic powder, salt, and grated Parmesan cheese.
5. Bake Until Crispy
- Roast the potatoes in the oven for 20–25 minutes, or until they are golden and crispy around the edges.
6. Serve
- Remove from the oven and let cool slightly. Serve with a dollop of plain yogurt on the side for dipping and garnish with fresh dill, if desired.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Herb Infusion: Add chopped rosemary, thyme, or parsley for extra flavor.
- Spicy Kick: Sprinkle with red pepper flakes or paprika for a spicy twist.
- Cheese Swap: Use cheddar or Gruyere instead of Parmesan for a different flavor profile.
- Vegan Option: Replace Parmesan with nutritional yeast and serve with a dairy-free dip.
- Extra Crunch: Sprinkle breadcrumbs over the potatoes before baking.
Storage/Reheating
- Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 375°F (190°C) for 10–12 minutes to restore crispiness.
- Freezing: These potatoes are best enjoyed fresh but can be frozen in an airtight container for up to 1 month. Reheat in the oven to crisp them back up.
FAQs
1. Can I use larger potatoes?
Yes, but slice them into halves or quarters before smashing to ensure even cooking.
2. Can I make these ahead of time?
Yes, boil and smash the potatoes in advance, then season and bake when ready to serve.
3. Can I skip the Parmesan cheese?
Yes, but the Parmesan adds a delicious savory flavor. You can substitute nutritional yeast or another cheese if preferred.
4. How do I make these extra crispy?
Ensure the potatoes are fully dry before smashing and use enough olive oil to coat them well.
5. Can I air-fry the potatoes instead?
Yes, air-fry at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through.
6. What can I serve with these potatoes?
They pair well with grilled chicken, roasted vegetables, or as a side for steak or salmon.
7. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well, but they’ll be slightly softer and sweeter.
8. How do I prevent the potatoes from sticking?
Use parchment paper or a nonstick baking sheet and ensure they’re lightly coated with oil.
9. Can I add more toppings?
Absolutely! Try bacon bits, sour cream, or caramelized onions for extra indulgence.
10. Can I double the recipe?
Yes, just use a larger baking sheet or two trays to ensure the potatoes have enough space to crisp up.
Conclusion
Crispy Parmesan smashed potatoes are a simple yet indulgent dish that’s perfect for any occasion. Whether served as a side or a snack, their golden crunch, cheesy flavor, and creamy interior make them an irresistible crowd-pleaser. Give this recipe a try and enjoy these versatile and delicious potatoes today!
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Crispy Parmesan Smashed Potatoes
- Total Time: 50 minutes
- Yield: 2 1x
- Diet: Gluten Free
Description
These crispy smashed potatoes are golden brown on the outside, creamy on the inside, and packed with flavor. Topped with Parmesan cheese and fresh dill, they make the perfect side dish or snack!
Ingredients
Produce:
- Fresh dill (for garnish)
Baking & Spices:
- 1 1/2 tsp garlic powder
- 1 tsp salt
Dairy:
- 1/2 cup Parmesan cheese (grated)
- 1/2 cup plain yogurt (for serving)
Other:
- 1 lb baby or small potatoes (not listed but required for the base)
- 2–3 tbsp olive oil (for roasting)
Instructions
1. Cook the Potatoes:
- Preheat your oven to 425°F (220°C).
- Boil the potatoes in salted water for 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
2. Smash the Potatoes:
- Place the boiled potatoes on a greased baking sheet. Using the back of a fork or a potato masher, gently press down on each potato to flatten it slightly but keep it intact.
3. Season and Add Parmesan:
- Drizzle the smashed potatoes with olive oil. Sprinkle garlic powder, salt, and grated Parmesan evenly over the top.
4. Roast Until Crispy:
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden and crispy.
5. Serve:
- Remove the potatoes from the oven and garnish with fresh dill. Serve with a side of plain yogurt or your favorite dipping sauce.
Notes
- Cheese Variation: Swap Parmesan with Pecorino Romano or a sharp cheddar for a different flavor.
- Make It Vegan: Use nutritional yeast instead of Parmesan and a plant-based yogurt for dipping.
- Add Spice: Sprinkle a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American