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Parmesan Smashed Potatoes

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Parmesan Smashed Potatoes feature crispy, golden edges with a fluffy interior, dressed in a savory blend of Parmesan, garlic, butter, and fresh parsley. This versatile side dish pairs perfectly with everything from roast chicken to steak, providing crowd-pleasing flavors and irresistible texture. Simple ingredients transform potatoes into a truly crave-worthy addition to any meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 lb small or medium red or golden potatoes about 12 total
  • 2 Tbsp olive oil divided
  • 2 Tbsp unsalted butter melted
For the Seasoning
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp granulated garlic or garlic powder
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1 Tbsp chopped parsley

Equipment

  • Large pot
  • Sheet pan (rimmed baking sheet)
  • Potato masher or fork
  • Small bowl
  • Pastry brush

Method
 

  1. Cook the potatoes by steaming, microwaving, or boiling them in a large pot of salted cold water until just fork-tender. Drain thoroughly and let cool.
  2. Set your oven to 425°F (220°C). Brush a rimmed baking sheet with 1 tablespoon of the olive oil.
  3. In a small bowl, combine the Parmesan, granulated garlic, salt, onion powder, and black pepper.
  4. Place the cooled potatoes on the prepared baking sheet. Gently smash each potato to about 1/2-inch thick using a potato masher or fork. Mix the melted butter with the remaining tablespoon of olive oil, then brush over the tops of each potato.
  5. Sprinkle the Parmesan and seasoning mixture evenly over all the smashed potatoes.
  6. Bake for 25 to 30 minutes, or until the edges are crisp and golden brown. Finish with chopped parsley and serve at once.

Nutrition

Calories: 185kcal

Notes

For best results, cool the potatoes at least 10 minutes before smashing, which helps them hold their shape. Brush the baking sheet thoroughly with oil to prevent sticking and to create crisp edges. You can boil and cool the potatoes a day ahead and refrigerate until ready to bake. Store any leftovers in an airtight container in the fridge for up to 4 days and reheat in the oven or air fryer to bring back their crispiness. These potatoes pair especially well with roasted meats or fish, and a dollop of sour cream makes a great finishing touch.

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