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Deliciously smashed potatoes garnished with herbs and spices.

Parmesan-Crusted Smashed Potatoes

These delicious Parmesan-Crusted Smashed Potatoes feature crispy edges with a tender, fluffy center, making them a beloved side dish for any dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Potatoes and Seasoning
  • 2 lbs baby Yukon Gold or red potatoes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
Butter and Oil Mixture
  • 4 tablespoons unsalted butter, melted Unsalted helps control salt.
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced Fresh garlic = bigger flavor.
Cheese and Garnish
  • ¾ cup freshly grated Parmesan cheese Grate fresh for best melt.
  • Fresh parsley or chives, chopped Optional garnish

Method
 

Cooking the Potatoes
  1. Place potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until just tender, about 15–20 minutes.
  2. Drain potatoes and let cool for 5 minutes so they’re easy to handle.
Smashed and Seasoned Potatoes
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
  2. Place potatoes on the baking sheet and smash each one with the bottom of a glass or a potato masher until about ½-inch thick.
  3. In a bowl, whisk melted butter, olive oil, minced garlic, salt, pepper, garlic powder, and paprika. Brush or spoon this mixture generously over each smashed potato.
Roasting the Potatoes
  1. Sprinkle a thick layer of freshly grated Parmesan over the potatoes so the cheese covers edges and tops.
  2. Roast for 25–30 minutes until the cheese bubbles and the edges turn deep golden brown.
  3. Remove from oven and garnish with chopped parsley or chives. Serve hot and enjoy.

Notes

For a heartier dish, add roasted sausages or sautéed mushrooms. Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 2 months.