Parmesan Smashed Potatoes
on Dec 13, 2022, Updated May 07, 2024
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Attention! This👏is👏it. These Parmesan Smashed Potatoes will be your new favorite side dish. This recipe was inspired by the viral crispy 🧄 garlic parmesan 🥔 potatoes that everyone went nuts for. I decided to keep the amazing flavor profile but switch it up slightly and smash these babies (potatoes!) so they’re super crispy. These are the perfect way to amp up your regular roasted potatoes side dish.
Why You’ll Love Parmesan Smashed Potatoes
These Parmesan Smashed Potatoes 🥔 take just a couple of extra steps from regular roasted potatoes, but the results are SO worth the extra time. The edges of the potatoes are super crispy and cheesy while the insides are still tender and soft. They are the perfect bite. Serve them as a side dish to any main, or as an appetizer with a delicious dip. 😋 Everyone will love these.
How to Prepare Parmesan Smashed Potatoes
🥔 Add the baby potatoes to a big pot of water. Let it come to a boil and then boil until fully cooked and tender (about 15-20 minutes).
👩🍳 Now, line a sheet pan with parchment paper.
🧈 Mix together the melted butter, parmesan cheese and seasoning directly on the baking sheet.
🧂 Next, add the boiled mini potatoes to the sheet pan, and then coat them with the butter and parm mixture.
🖌️ Use a pastry brush to brush the tops of the potatoes with the butter and parm mixture (from the bottom of the pan).
🫳 Now, take a glass and gently press down on each potato.
🔥 Bake at 400F (200C) until crispy (about 30 minutes) and then let them cool.
🥣 Meanwhile, add plain yogurt, olive oil, salt and dill to a mixing bowl and then stir together. Enjoy!
Nonna’s Tip 🥔
Let the potatoes cool on the baking sheet when they come out of the oven. That way all the cheesy goodness sticks to the potatoes and they won’t fall apart.
Variations and Substitutions for Parmesan Smashed Potatoes
- You can use mini red, yellow or 🍠 purple potatoes or a mix of colors for a really pretty presentation.
- Feel free to use any seasonings you like on these Parmesan Smashed Potatoes such as a Greek seasoning with oregano and 🍋 lemon zest.
- Use a vegan butter and non-dairy Parmesan cheese in this recipe if you are plant-based.
- Any creamy sauce will work as a dipping sauce for the Parmesan Smashed Potatoes. You can use sauces like my easy 🥒 Tzatziki or 🌿 Easy Ranch Dressing, labneh or garlic sauce.
Other Potato Recipes
Greek Lemon Chicken
1 hr 35 mins
Greek Potatoes with Feta
1 hr 15 mins
Breakfast Skillet
25 mins
Roasted Dill Potatoes
50 mins
Air Fryer Lemon Potatoes
23 mins
Greek Lemon Potatoes
1 hr 30 mins
Best Served With
- Serve these Parmesan Smashed Potatoes with any main protein dish, such as 🥩 steak, 🍗 grilled chicken, salmon, lamb or pork.
- An assortment of dips like my Tzatziki or Easy Ranch Dressing.
Common Questions
If the potato gets stuck onto the bottom of the glass, just take a knife and gently help it out. Before smashing, I like to brush the tops of the potatoes with a bit of the olive oil mixture which also helps prevent them from sticking.
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.
Yes, you can certainly make this recipe vegan or plant-based. Simply use your favorite non-dairy butter and Parmesan alternative instead.
I added a simple yogurt-dill recipe here, but you could also serve these Parmesan Smashed Potatoes with my Easy Tzatziki or Ranch dip recipes!
Yes, you can certainly boil the potatoes ahead of time and then store in the fridge. I would smash and bake just before you are going to serve that way they’re super crispy.
Parmesan Smashed Potatoes
Equipment
Ingredients
The Potatoes
- 16 baby yellow potatoes
- ½ stick melted unsalted butter , 4 tablespoons
- 1.5 teaspoons garlic powder
- 1 tablespoon Italian seasoning, or oregano
- 1 teaspoon salt, to taste
- ½ cup grated Parmesan cheese , measure with your heart
Yogurt Dipping Sauce
- ½ cup plain yogurt
- 1 teaspoon olive oil
- salt, to taste
- fresh dill, finely chopped, (or dry 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 (200C) until crispy. Mine took 30 minutes but keep an eye on them as it will depend on the oven.
- Let them cool. Letting them cool 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can someone help me? mine never come out crispy! lots of steam in the oven.
Hi Robyn! I have never had this happen to me but three things come to mind:
1. Make sure they are spaced apart
2. I wonder if they weren’t fully cooked, I would try a higher temperature or longer cooking time
3. Make sure there’s no additional water on the baking sheet once they come out of the pot.
I would like you to know that I found this recipe about a year ago…and I have consistently made my taters this way ever since! My guests rave, everyone wants the recipe so I send them your link. I can’t take any credit for this life-changing tip! They’re SO good Every. Freakin’. Time.
Heidi, this makes me sooooo happy! Really thrilled and thank you kindly for the review.