Parmesan Smashed Potatoes

4.63 from 56 votes

This post may contain affiliate links. Please read our disclosure policy.

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.

Parmesan Smashed Potatoes

Variations and Substitutions for Parmesan Smashed Potatoes

  1. You can use mini red, yellow or 🍠 purple potatoes or a mix of colors for a really pretty presentation. 
  2. Feel free to use any seasonings you like on these Parmesan Smashed Potatoes such as a Greek seasoning with oregano and 🍋 lemon zest.
  3. Use a vegan butter and non-dairy Parmesan cheese in this recipe if you are plant-based.
  4. 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

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

what do I do if the potatoes stick to the glass as I smash them?

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.

why are the potatoes breaking in half when I smash them?

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. 

can I make these parmesan smashed potatoes plant-based?

Yes, you can certainly make this recipe vegan or plant-based. Simply use your favorite non-dairy butter and Parmesan alternative instead.

what other dips can I serve with these?

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!

can this Parmesan Smashed Potatoes recipe be made ahead?

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

These Parmesan Smashed Potatoes will be your new favorite side dish. They're crispy and cheesy on the outside and tender and creamy on the inside. Serve them with my simple yogurt and dill sauce for the ultimate side dish.
4.63 from 56 votes
Course: Side Dish
Servings: 2
Author: The Modern Nonna
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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

Calories: 722kcal, Carbohydrates: 88g, Protein: 19g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 1839mg, Potassium: 2092mg, Fiber: 11g, Sugar: 7g, Vitamin A: 1034IU, Vitamin C: 89mg, Calcium: 398mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

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…

Keep up to date with me on social media! Follow @themodernnonna

4.63 from 56 votes (50 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

20 Comments

  1. 5 stars
    The potatoes were great. The recipe was super easy to follow.
    I am a little confused about “the potatoes will break.” I fully boiled my potatoes and pressed them under a glass. The skins broke or popped under the pressure. What are you referring to?

    1. Hi there, sometimes the potatoes crack or break apart if you are not gentle with pressing them down 🙂 Hope that clears it up and sooo happy you loved this recipe. Thank you so much for the review

  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?

    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!

    2. 5 stars
      Delish, these potatoes were a hit!!! Thank you for sharing!!. This is one of many recipes of yours I’ve tried and loved them all!!!

  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.

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

  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!!