If you are searching for a side dish that is both comforting and show-stopping, this Parmesan Smashed Potatoes Recipe will quickly become your new go-to. Imagine tender baby Yukon Gold potatoes, perfectly boiled, smashed just right to create that crispy, golden edge, then generously coated with a garlic butter and olive oil mixture, sprinkled with savory Parmesan cheese, and baked to crispy perfection. Every bite offers a delightful contrast of creamy inside and crunch outside, accented by fragrant herbs and the irresistible umami of Parmesan. This dish is a simple yet crowd-pleasing way to elevate your meal, whether it’s a weeknight dinner or a special occasion.
Ingredients You’ll Need
The beauty of this Parmesan Smashed Potatoes Recipe lies in the simplicity and quality of its ingredients. Each element plays a crucial role in building that perfect balance of flavors and textures. From the creamy potatoes to the garlic-kissed butter and the sharp Parmesan, these staples come together for a dish that feels both indulgent and effortless.
- 1 ½ pounds baby or small Yukon Gold potatoes: These tender potatoes hold their shape well and provide a buttery texture inside.
- 2 tablespoons olive oil: Adds a fruity richness and helps crisp the potatoes beautifully.
- 2 tablespoons melted butter: Brings a lush, velvety flavor that pairs perfectly with garlic and herbs.
- 3 cloves garlic (minced): Infuses the potatoes with an irresistible aromatic punch.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds a subtle heat and depth to the dish.
- ½ teaspoon dried thyme or Italian seasoning: Gives an herbal brightness that complements the potatoes and cheese.
- ½ cup grated Parmesan cheese: The star ingredient that adds a perfect savory crust during baking.
- Optional: chopped fresh parsley for garnish: Brightens the presentation and adds a fresh pop of flavor.
How to Make Parmesan Smashed Potatoes Recipe
Step 1: Boil the Potatoes
Begin by boiling your baby potatoes in a large pot of salted water for about 15 to 20 minutes. The goal is to cook them until they’re fork-tender but not falling apart, which ensures that smashing will create that tender interior and crispy exterior contrast we’re aiming for. Using small Yukon Gold potatoes works best here for their creamy texture and subtle sweetness.
Step 2: Smash the Potatoes
Once drained and slightly cooled, place the potatoes on a parchment-lined baking sheet. Grab a sturdy glass bottom or potato masher and gently press down on each potato until it’s flattened to about half an inch thick. This creates more surface area for crisping up and lets the delicious garlic butter and cheese settle into every crevice.
Step 3: Mix and Brush the Garlic Butter
In a small bowl, whisk together olive oil, melted butter, minced garlic, salt, pepper, and dried thyme or Italian seasoning. This flavor-packed mixture is what transforms simple potatoes into a show-stopping side dish. Brush this mixture generously over each smashed potato, making sure to coat the edges where the crispiness will form.
Step 4: Add Parmesan Cheese
Sprinkle the grated Parmesan cheese evenly over all the smashed potatoes. This cheese will melt and create a perfectly crispy, golden crust that’s packed with savory depth. Don’t skimp on this step because it’s truly what brings the dish to the next level.
Step 5: Bake Until Golden and Crispy
Bake in a preheated 425°F oven for 20 to 25 minutes. Keep an eye on them near the end; you want golden edges and a crispy exterior while the centers remain soft and tender. For an extra-special finish, you can broil for an additional 2 to 3 minutes to amp up the crunch and color, but watch closely to avoid burning.
Step 6: Garnish and Serve Warm
Once baked, sprinkle fresh chopped parsley on top for a fresh aroma and lovely color contrast. Serve your Parmesan Smashed Potatoes hot for the best experience, with that irresistible combination of melty cheese, crispy edges, and fluffy insides.
How to Serve Parmesan Smashed Potatoes Recipe
Garnishes
A sprinkle of chopped fresh parsley or chives adds a vibrant touch to the Parmesan Smashed Potatoes Recipe, enhancing both the flavor and the presentation. You can also experiment with a light drizzle of truffle oil or a dusting of smoked paprika for an unexpected depth.
Side Dishes
These potatoes shine as a side for a wide range of mains. They’re perfect alongside roasted chicken, grilled steak, or even a hearty veggie burger. Their crispy, cheesy bite adds a warm, comforting texture that pairs beautifully with both lighter salads and rich, saucy dishes.
Creative Ways to Present
For a fun twist, try stacking a few smashed potatoes topped with a dollop of sour cream and crispy bacon bits for a loaded version. You can also serve them as bite-sized appetizers by making the potatoes smaller and perfecting the crispy edges. Presentation can be as simple or as fancy as you like!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from your Parmesan Smashed Potatoes Recipe, store them in an airtight container in the refrigerator. They maintain their delicious flavor and texture for up to 3 days, making them a convenient and tasty option for quick meals.
Freezing
While these potatoes are best enjoyed fresh, you can freeze cooked but unbaked smashed potatoes by placing them on a tray to freeze individually, then transferring them to a freezer-safe bag. When ready to cook, just thaw and bake as usual. Parmesan cheese’s texture may change slightly, but the flavor remains delightful.
Reheating
To reheat leftovers, bake them in a 375°F oven for about 10 to 15 minutes until they’re warmed through and crispy again. Avoid microwaving, as it can make them soggy. This way, they taste almost as good as fresh right out of the oven!
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While baby Yukon Gold potatoes work best for their creamy texture and size, you can use red potatoes or fingerlings. Just adjust cooking time as needed to make sure they’re fork-tender before smashing.
Is it necessary to boil the potatoes before smashing?
Yes, boiling them first ensures the potatoes are soft enough inside while allowing you to get a nice smashed surface for crisping during baking. Skipping this step may lead to uneven cooking or hard centers.
Can I make this recipe vegan-friendly?
Definitely! Swap out the melted butter for vegan butter or extra olive oil, and use a plant-based Parmesan substitute or nutritional yeast for that cheesy flavor. The result will still be delicious and satisfying.
What herbs work best in the Parmesan Smashed Potatoes Recipe?
Dried thyme or Italian seasoning adds great flavor, but rosemary, oregano, or fresh herbs like parsley or chives can also be wonderful. Feel free to experiment to match your taste preferences.
How can I make the potatoes extra crispy?
Broiling for 2 to 3 minutes at the end of baking helps develop extra crispiness and a beautiful golden crust. Also, make sure to pat the potatoes dry before smashing to reduce moisture that might prevent crisping.
Final Thoughts
This Parmesan Smashed Potatoes Recipe is a warmly satisfying way to upgrade your potato game with minimal effort but maximum flavor. The combination of crispy edges, tender centers, and that salty, cheesy crust brings joy to every bite. Whether you’re sharing with family or hosting friends, this dish promises smiles all around. Give it a try—you might just discover your new favorite side dish!
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Parmesan Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and flavorful Parmesan Smashed Potatoes made with tender baby Yukon Gold potatoes boiled until soft, smashed, brushed with a savory blend of olive oil, butter, garlic, and herbs, then baked to golden perfection. This easy side dish is perfect for any meal and can be customized with different herbs for variety.
Ingredients
Potatoes
- 1 ½ pounds baby or small Yukon Gold potatoes
Smashed Potato Coating
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
Topping
- ½ cup grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Boil potatoes: Place the baby or small Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender and easily pierced.
- Drain and cool: Drain the potatoes well and let them cool slightly so they are easier to handle for smashing.
- Smash potatoes: Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press to smash each potato to about ½-inch thickness, taking care not to break them apart completely.
- Prepare coating: In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, and dried thyme or Italian seasoning. Stir well to combine all flavors.
- Brush potatoes: Generously brush the olive oil and butter mixture over each smashed potato, ensuring flavor coverage and helping them crisp up during baking.
- Add cheese: Evenly sprinkle grated Parmesan cheese over all the smashed potatoes, which will melt and add a delicious crispy crust.
- Bake: Bake the potatoes in the oven for 20–25 minutes until they turn golden brown and develop crispy edges.
- Optional broil: For extra crispiness, place the potatoes under the broiler for 2–3 minutes, watching carefully to avoid burning.
- Garnish and serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm as a delightful side dish.
Notes
- For extra crispiness, broil the potatoes for 2–3 minutes at the end of baking. Keep a close eye to prevent burning.
- Try experimenting with rosemary or paprika instead of thyme for a different flavor profile.
- If you prefer vegan options, substitute butter with additional olive oil and skip Parmesan or use a vegan cheese alternative.
- Baby Yukon Gold potatoes are ideal due to their tender, creamy texture, but small red or fingerling potatoes can also be used.
