Crispy Parmesan Smashed Potatoes
Crispy Parmesan Smashed Potatoes are the perfect mix of crunchy and tender with a tasty cheesy twist. These little potatoes get boiled until soft, then smashed flat and baked until…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Crispy Parmesan Smashed Potatoes are the perfect mix of crunchy and tender with a tasty cheesy twist. These little potatoes get boiled until soft, then smashed flat and baked until their edges turn golden and crisp. The parmesan cheese adds a nice salty crunch that really brings the flavors together.
I love making these because they’re so easy but feel special enough to serve at any meal. One of my favorite tips is to sprinkle some fresh herbs like parsley or rosemary right after they come out of the oven—that fresh pop makes a big difference! Plus, it’s hard to stop at just one or two because they’re so addictive.
These smashed potatoes are great as a side dish for dinner, whether you’re having roast chicken, grilled steak, or just a simple salad. I often like to serve them with a little garlic aioli or ketchup for dipping. Every time I make them, friends ask for the recipe right away, which feels like the best compliment!
Key Ingredients & Substitutions
Baby Potatoes: Yukon gold or red baby potatoes work best for their creamy texture and thin skin. If you can’t find these, small new potatoes or fingerlings are good alternatives.
Parmesan Cheese: Freshly grated Parmesan adds a sharp, salty crunch. If you need a substitute, Pecorino Romano or Asiago offer similar flavors.
Panko Breadcrumbs: These give great crispiness without clumping. If you don’t have panko, regular breadcrumbs can work but expect a slightly different texture.
Olive Oil: Olive oil helps the coating crisp and adds flavor. You could use avocado oil or another neutral oil if preferred.
How Do You Get Potatoes Crispy but Still Tender Inside?
Boiling the potatoes until fork-tender ensures the inside is soft. Be careful not to overcook them—just tender enough to smash without falling apart.
- After boiling, let potatoes cool slightly before smashing to avoid tiny bits breaking off.
- Gently press down with a fork or glass to flatten evenly but keep the potato mostly in one piece.
- Use plenty of olive oil and sprinkle the Parmesan breadcrumb mix firmly on top so it crisps during baking.
- Bake at a high temperature (450°F) to get nice golden edges while keeping the middle soft.
Equipment You’ll Need
- Large pot – perfect for boiling potatoes evenly until tender.
- Baking sheet – a sturdy one helps the potatoes crisp up well in the oven.
- Parchment paper or silicone baking mat – keeps potatoes from sticking and makes cleanup easier.
- Fork or potato masher – great for gently smashing the potatoes without breaking them apart.
- Mixing bowl – to combine the Parmesan, breadcrumbs, and spices before coating the potatoes.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, savory crunch that pairs well with the cheese.
- Mix in chopped fresh rosemary or thyme for an herby twist you’ll enjoy especially with roast dinners.
- Swap Parmesan for cheddar or mozzarella for a different cheesy flavor and melty texture.
- Sprinkle smoked paprika or cayenne pepper into the breadcrumb mix for a little smoky heat.
How to Make Crispy Parmesan Smashed Potatoes?
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ pounds baby potatoes (Yukon gold or red baby potatoes)
- 3 tablespoons olive oil (plus extra for drizzling)
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano and thyme)
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Flaky sea salt (optional, for finishing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15-20 minutes to boil the potatoes, and 25-30 minutes to bake until crisp. In total, you should expect roughly 45-60 minutes from start to finish, making it a great side dish that’s worth the wait!
Step-by-Step Instructions:
1. Boil the Potatoes:
Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with salted cold water. Bring the water to a boil and cook the potatoes until they are fork-tender, which usually takes about 15-20 minutes. When done, drain the potatoes and let them cool just enough to handle.
2. Smash the Potatoes:
Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly grease it. Place the cooked potatoes spaced out on the baking sheet. Using a fork or the bottom of a glass, gently press each potato down until it’s about half an inch thick. Try to keep the potatoes intact while flattening them evenly.
3. Make the Parmesan Coating and Bake:
In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, dried Italian seasoning, salt, and freshly ground black pepper. Drizzle the smashed potatoes lightly with olive oil, then sprinkle the Parmesan breadcrumb mixture generously over each potato, pressing lightly so the coating sticks. Drizzle a little more olive oil over the top to help crisp the coating. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy around the edges.
4. Finish and Serve:
Remove the potatoes from the oven and sprinkle with flaky sea salt and freshly chopped parsley. Serve hot as a delicious, crispy, cheesy side dish or appetizer. They’re especially tasty with garlic aioli, ketchup, or your favorite dipping sauce. Enjoy!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh baby potatoes, but if you only have frozen, thaw them completely and pat dry to remove excess moisture before boiling and smashing. This helps keep them crispy.
How Should I Store Leftover Smashed Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F (200°C) for 10-15 minutes to restore their crispiness.
Can I Make These Ahead of Time?
Yes! You can boil and smash the potatoes in advance, then refrigerate. When ready to serve, add the Parmesan mixture and bake as directed for fresh, crispy results.
What Can I Substitute for Parmesan Cheese?
Pecorino Romano or Asiago cheese are great substitutes that offer a similar salty, nutty flavor if you don’t have Parmesan on hand.