Smashed Potatoes are one of those side dishes that feel a little fancy, but are secretly so easy (and so delicious!).
For this recipe, you boil baby potatoes until tender, smash them flat, then roast them at high heat until the edges get crispy and golden, with plenty of Parmesan and seasoning in every bite.
What we love most about this recipe is the texture. You get a fluffy, creamy center with crunchy edges, and the cheesy topping makes them totally irresistible. They are perfect with chicken, steak, burgers, or as a fun appetizer with dipping sauce.
If you love easy potato sides like this, you should also try Roasted Potatoes, French Fries, and Potato Wedges.
Why you’ll love it + Why it works:
- So simple. Baby red potatoes make them easy to prep and perfect for single-serve portions.
- Go-to side. They are a great side dish for weeknights, holidays, and cookouts.
- Boil, then roast. Pre-cooking makes the centers fluffy, and the hot oven crisps the smashed edges fast.
- Oil + Parmesan = crunch. The oil helps brown the potatoes, and the Parmesan bakes into a salty, crispy crust.
Smashed Potatoes Ingredients
- Baby red potatoes (1 ½ pounds). These cook quickly, hold their shape, and smash nicely without falling apart. They give you fluffy centers and crisp edges when roasted.
- Olive oil (½ cup). Helps the potatoes roast instead of drying out and gives you that crispy, golden exterior. It also carries the seasonings into every nook and cranny.
- Grated parmesan cheese (⅓ cup). Adds salty, nutty flavor and helps create a crisp, savory coating on the potatoes as they roast.
- Salt (1 teaspoon). Salt seasons the potatoes so they taste flavorful all the way through. Potatoes need enough salt to really shine.
- Garlic powder (½teaspoon). Adds a warm, savory flavor that pairs perfectly with Parmesan. It blends evenly into the oil mixture.
- Paprika (½ teaspoon). Adds mild flavor and helps with color. It gives the potatoes a lightly seasoned, roasted finish.
- Pepper (½ teaspoon). Adds a little bite and balances the richness of the cheese and oil.
- Shredded Parmesan cheese ( ⅔ cup). Melts and browns on top, giving you that cheesy, crispy finish. It makes the potatoes extra irresistible.
How to Make Smashed Potatoes
Place potatoes in a large pot, and add enough water to cover by at least 1 inch. Bring to a boil, then reduce heat, cover and simmer until potatoes are fork tender – about 20 minutes. Drain water from potatoes and set aside.
While potatoes are boiling, preheat oven to 450 degrees. Line a baking sheet with foil and generously grease with cooking spray.
Place potatoes on the prepared baking sheet and using the bottom of a wide glass, smash potatoes to about ½ inch thickness, but keeping potatoes in 1 piece.
In a small bowl, mix together vegetable oil, grated parmesan cheese, salt, garlic powder, paprika and pepper. Brush tops of potatoes with your oil mixture.
Roast potatoes for 10-12 minutes or until bottoms are lightly browned and crisp. Carefully, flip potatoes and brush with the remaining mixture and top with shredded Parmesan cheese.
Return to oven and bake for 8-10 more minutes or until potatoes are browned and crispy.
Kristyn’s Recipe Tips
- Boil the potatoes just until fork tender; overcooked potatoes can fall apart when you smash them.
- Smash to an even thickness, around ½ inch, so they crisp evenly and cook at the same rate.
- Grease the baking sheet well so the bottoms get crisp and release easily.
- Flip carefully with a thin spatula; the crispy bottoms can stick if they are not ready yet.
- Make-ahead tip: Boil the potatoes earlier in the day, then smash and roast right before serving for the crispiest texture.
Smashed Potatoes Recipe
Ingredients
- 1½ pounds 1 ½ to 2-inch baby red potatoes, 12 to 16 small potatoes
- ½ cup olive oil
- ⅓ cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ⅔ cup shredded Parmesan cheese
Instructions
- Place potatoes in a large pot, and add enough water to cover by at least 1 inch. Bring to a boil, then reduce heat, cover and simmer until potatoes are fork tender – about 20 minutes. Drain water from potatoes and set aside.
- While potatoes are boiling, preheat oven to 450 degrees F. Line a baking sheet with foil and generously grease with cooking spray.
- Place potatoes on the prepared baking sheet and using the bottom of a wide glass, smash potatoes to about ½ inch thickness, but keeping potatoes in 1 piece.
- In a small bowl, mix together vegetable oil, grated parmesan cheese, salt, garlic powder, paprika and pepper. Brush tops of potatoes with your oil mixture.
- Roast potatoes for 10-12 minutes or until bottoms are lightly browned and crisp. Carefully, flip potatoes and brush with the remaining mixture and top with shredded Parmesan cheese.
- Return to oven and bake for 8-10 more minutes or until potatoes are browned and crispy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Boil the potatoes earlier in the day, then smash and roast right before serving for the crispiest texture.
Let smashed potatoes cool completely, then place in an airtight container and refrigerate for up to 4 days. Reheat: For the crispiest results, reheat on a baking sheet at 400°F for 8–12 minutes (or air fry at 375°F for 5–7 minutes
Complete the Meal
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