Crispy Parmesan Crusted Smashed Potatoes

By The Modern Nonna

on Dec 13, 2022, Updated Apr 24, 2023

4.86 from 14 votes
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These Crispy Parmesan Crusted Smashed Potatoes will be your new favorite side dish. This recipe was inspired by the viral crispy garlic parmesan potatoes. I decided to show you my take on it by making them smashed, which I know you’ll love.

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Crispy Parmesan Crusted Smashed Potatoes
Crispy Parmesan Crusted Smashed Potatoes

I personally think that when you smash them, the potatoes absorb so much more of that buttery parm mixture which makes them even better. These potatoes are crispy on the outside, and creamy on the inside. I paired them with a simple yogurt and dill dipping sauce but you can absolutely use any you like. 

Crispy Parmesan Crusted Smashed Potatoes

These Crispy Parmesan Smashed Potatoes will be your new favorite side dish. These potatoes are crispy on the outside, and creamy on the inside. I paired them with a simple yogurt and dill dipping sauce but you can absolutely use any you like.
4.86 from 14 votes
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Servings: 2
Author: The Modern Nonna
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients 

The Potatoes:

  • 16 baby yellow potatoes, use more if you want to
  • ½ stick of melted unsalted butter (56 grams) which is also equal to 4 tablespoons
  • 1.5 teaspoons garlic powder
  • 1 tablespoon Italian seasoning, or oregano
  • salt to taste
  • ½ cup good quality grated parmesan cheese , measure with your heart

Yogurt Dipping Sauce:

  • ½ cup plain yogurt
  • 1 teaspoon of olive oil
  • salt to taste
  • dry or fresh dill to taste

Instructions 

  • Add the baby potatoes to a big pot of water. Let it come to a boil and boil until fully cooked and tender. Mine took 15-20 minutes.
  • Once the potatoes are boiled, get a sheet pan and line it with parchment paper. Mix the melted butter, parm and seasoning onto the baking sheet.
  • Add the boiled mini potatoes to the sheet pan, and coat them with the butter and parm mixture. Take a glass and gently press each one. Be very gentle and careful as they can break.
  • If the potato gets stuck onto the bottom of the glass, take a knife and gently help it out. I like to take some of the butter and parm mixture on the bottom of the pan and brush the top as well.
  • Bake at 400F until crispy. Mine took 30 minutes but keep an eye on them as it will depend on the oven.
  • Let them cool. Letting them cook is crucial as they will fall apart and be soft if you don’t. In a separate bowl mix the ingredients for the yogurt dipping sauce & Enjoy!

Video

Notes

You can use mini red or yellow potatoes. 
Feel free to use any seasonings of your choice. You can use a greek seasoning mix or anything you like. 
You have to boil the potatoes all the way through. They have to be completely soft as they will break if they are undercooked when you try to press them down with the bottom of the glass. 
Feel free to use vegan butter and parm if you are plant-based. Any creamy sauce will work as a dipping sauce for the potatoes. You can use sauces like tzatziki, labneh, ranch, or garlic.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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12 Comments

  2. You mention if the potatoes are not cooked all the way through they will break. Mine were mostly potato on top and skin on the bottom but nevertheless were a very good taste.
    How would I keep them from breaking up?

    Reply

    1. Hi Carol, the potatoes should be fully cooked in boiling water first. If a butter knife slides easily, with no resistance, through the boiled potatoes, then they are fully cooked and should not break (but rather smash) under the glass. Hope that helps!

      Reply

  3. 5 stars
    I made these a week ago for my daughter and family and everyone raved about how amazing they were.
    I made them again tonight and they were even better than the last time.
    You have the best recipes and they are so easy to follow.

    Reply

  4. Trued this today. AWESOME Loved it. This will be a keeper!!!!!!! ❤️❤️❤️❤️❤️

    Reply

  5. 5 stars
    Not much to say other than this turned out fantastic! The cheese that was left on the parchment under the potatoes made this lovely crisp that was next level. Don’t skimp on the butter or cheese!!

    Reply