I remember when I first discovered these Parmesan smashed potatoes—they quickly became my go-to side for busy weeknights and special gatherings alike. With their crispy edges and rich garlic parmesan flavor, they’re the kind of recipe that feels impressive but is truly foolproof. These are honestly the crispiest, most flavorful smashed potatoes you’ll ever make.
Table of Contents
Why You’ll Love These Parmesan Smashed Potatoes
- They have an extra crispy texture thanks to simple tricks like high heat roasting and perfect smashing.
- Bursting with garlic parmesan flavor that elevates plain potatoes into something special.
- Incredibly easy to make, even if you’re new to cooking or juggling a busy schedule.
- Versatile enough to serve alongside anything from weeknight dinners to holiday feasts.
Choosing the Best Potatoes for Smashing
The best potatoes for smashing are small, waxy varieties with thin skins and a creamy interior. Baby yellow potatoes, like Yukon Golds, are perfect because they hold their shape well when boiled and smash easily without falling apart. Red potatoes are another excellent alternative if you want a similar texture and sweetness. (A visual comparison of these potato types after smashing and baking really shows how baby yellow potatoes get that irresistible crisp without crumbling.)
The 5 Rules for Ultra-Crispy Smashed Potatoes
Here’s my foolproof guide to maximum crispiness—follow these rules to get perfect smashed potatoes every time.
1. Salt the Water Generously
Salting the boiling water seasons the potatoes from the inside out. This is your first layer of flavor, so don’t be shy with the salt. It makes a surprising difference in taste.
2. Steam Dry Completely
After draining the potatoes, let them sit for a few minutes off the heat to evaporate excess moisture. A dry surface is essential to getting crispy edges instead of soggy, steamed potatoes.
3. Smash, Don’t Obliterate
Gently press each potato using the bottom of a glass until it’s about half an inch thick. This creates lots of craggy edges where the butter and parmesan mixture can cling. Be careful not to smash too hard or the potatoes will break apart.
4. Use Parchment Paper
Line your baking sheet with parchment paper to prevent sticking. This makes sure the crispy parmesan bits lift off easily and everything bakes evenly without burning on the pan.
5. High Heat is Your Friend
Roasting at 400°F (200°C) develops that beautiful deep golden-brown crust and irresistible crunch. Patience here pays off.
Ingredients for Parmesan Smashed Potatoes
- 16 baby yellow potatoes
- ½ stick melted 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)
- ½ cup plain yogurt
- 1 teaspoon olive oil
- Salt (to taste)
- Fresh dill (finely chopped, or dry dill) to taste
Notes on Ingredients
Using freshly grated Parmesan cheese gives the best flavor and melts beautifully for a crisp crust. Pre-grated Parmesan often contains anti-caking agents that can affect melting and texture. The yogurt dipping sauce ingredients are listed separately for clarity and add a fresh, tangy contrast to the crispy potatoes.
How to Make Parmesan Smashed Potatoes (Step-by-Step)
- Boil the baby potatoes in a large pot of water until fully cooked and tender, about 15-20 minutes. You’ll know they’re ready when a fork slides easily into the largest potato without resistance.
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper. Mix the melted butter, grated Parmesan, garlic powder, Italian seasoning, and salt directly on the baking sheet to spread evenly.
- Add the boiled mini potatoes to the sheet pan. Gently coat each potato with the butter and parmesan mixture. Use the bottom of a glass to press each potato down carefully until it’s about ½-inch thick. Be gentle to avoid breaking them.
- If a potato sticks to the glass, use a knife to carefully free it. Brush some of the butter-parmesan mixture from the pan onto the tops of the smashed potatoes for extra flavor and crispiness.
- Bake in the oven at 400°F for about 30 minutes, or until the edges are deep golden-brown and crispy. Keep an eye on them, as oven temperatures vary.
- Let the potatoes cool on the pan for 5 minutes before serving. This cooling step is crucial to help them firm up and avoid falling apart.
- Prepare the yogurt dipping sauce by mixing plain yogurt, olive oil, salt, and fresh dill in a bowl. Serve alongside the crispy smashed potatoes and enjoy!
Flavor Variations for Your Smashed Potatoes
| Flavor Profile | Additions to Butter/Parmesan Mixture |
|---|---|
| Spicy Southwestern | 1 tsp chili powder, ½ tsp cumin, pinch of cayenne |
| Italian Herb | 1 tbsp fresh chopped parsley, ½ tsp dried basil |
| Everything Bagel | 1.5 tbsp Everything Bagel seasoning (reduce salt in recipe) |
| Ranch Lover’s | 1 tbsp dry ranch seasoning mix |
Try mixing these into your butter and parmesan blend for delicious twists on the classic crispy smashed potatoes.
What to Serve with Parmesan Smashed Potatoes
These Parmesan smashed potatoes are incredibly versatile. They’re the perfect side dish for our Ultimate Chicken and Wild Rice Casserole, a hearty Creamy Mushroom Pasta or a holiday-worthy Lemon Herb Roast Chicken. Both pair beautifully with the crispy texture and bold flavors of these potatoes. You can also serve them as an appetizer with the yogurt dipping sauce for a crowd-pleasing bite.
Make-Ahead and Storage Tips
Make-Ahead Method: Boil, drain, and cool the potatoes up to 2 days ahead. Store them in an airtight container in the fridge. When ready, proceed with smashing and baking as usual for a quick dinner prep.
Storage: Leftover smashed potatoes last up to 3 days in the fridge. Reheat in the oven or air fryer to revive their crispiness. Avoid microwaving to keep them crunchy.
Parmesan Smashed Potatoes
Ingredients
Equipment
Method
- Boil baby potatoes in a large pot of salted water until tender, 15–20 minutes; drain.
- Heat oven to 400°F (200°C). Line a sheet pan with parchment and add melted butter, Parmesan, garlic powder, Italian seasoning, and salt; mix on the pan.
- Add drained potatoes to the pan, toss to coat, then gently smash each with the bottom of a glass.
- If a potato sticks to the glass, loosen with a knife; brush tops with the butter-Parmesan from the pan.
- Bake until deeply golden and crisp, about 30 minutes, watching closely near the end.
- Let potatoes cool a few minutes to set so they don’t fall apart.
- In a bowl, mix yogurt, olive oil, dill, and a pinch of salt; serve alongside the potatoes.
Notes
– Let them cool briefly after baking to firm up. This prevents breakage when lifting.
– For extra crunch, broil for 2–3 minutes at the end, watching closely.
– Swap dill with chives or parsley for the sauce, or add lemon zest for brightness.
– Use convection if available and rotate the pan for even browning.
Frequently Asked Questions (FAQ)
Why did my potatoes fall apart when I smashed them?
They were likely over-boiled or not cooled enough before smashing. Make sure to follow the “Steam Dry Completely” rule and press gently—remember, smash, don’t obliterate.
How do I know when the potatoes are perfectly boiled?
Use the fork-tender test: insert a fork into the center of the largest potato. It should slide in easily without resistance but the potato shouldn’t be mushy or falling apart.
Can I make these Parmesan Smashed Potatoes in the air fryer?
Yes! Boil and smash the potatoes as usual, then air fry at 400°F for 15-20 minutes, flipping halfway through, until golden and crispy. You may need to cook them in batches depending on your air fryer size.
Conclusion
These Parmesan smashed potatoes are proof that a simple recipe can bring so much joy and comfort to the table. Easy to make, bursting with flavor, and ultra-crispy every time—they’re sure to become a favorite side dish in your kitchen. I can’t wait for you to try these! What’s your favorite dipping sauce for crispy potatoes? Let me know in the comments below!
