Crispy Smashed Potatoes with Golden Parmesan Crust
By Sophia Reed
Prep
5 min
Total
65 min
Servings
6
Level
Easy
Boil and smash the potatoes a day ahead, then refrigerate them flat and finish with oil, seasoning, and Parmesan before serving. This batch makes 12 to 16 crisp-edged smashed potatoes with soft centers and a golden cheesy crust for sides or dipping.
Small, evenly sized baby red or yellow potatoes cook at the same pace and are easier to flatten without breaking. After boiling, the potatoes air-dry on a lightly oiled rimmed baking sheet before being pressed to about 1/2-inch thick. Olive oil, garlic salt, black pepper, and freshly grated Parmesan build the browned, savory exterior, while optional parsley is added after broiling.
The key visual cue is a potato with golden bottoms after the first bake and crisp, golden-brown edges after flipping. Drying and spacing the potatoes helps them roast rather than steam, so use two regular sheets if one pan feels crowded. Press gently with a masher or glass; smashing too forcefully can split the potatoes instead of leaving a sturdy flat surface.
For a prep-friendly appetizer, serve warm with Ranch, Green Goddess Dressing, or Jalapeno Ranch, or place them beside roast chicken, steak, salmon, or pork tenderloin. Cooled leftovers can be refrigerated or frozen, then returned to the oven or air fryer until the edges crisp again. They can also be used for smashed potato salad.
Why you'll love this recipe
- The boiled-and-smashed potatoes can be refrigerated overnight before seasoning and baking, so the final roasting work fits neatly into a planned dinner.
- Leftovers keep in an airtight container for up to four days, and their flat shape lets the oven restore crisp edges efficiently.
- Freezing cooked potatoes for up to three months gives you a prepared potato side that can return directly to a hot oven.
- Reheating at 425°F brings back the browned exterior in 10 to 15 minutes, while the soft centers remain substantial rather than drying out.
- Doubling the batch is practical for gatherings because evenly sized baby potatoes roast predictably when divided between roomy baking sheets.
- Each portion works as either a side or finger-food appetizer, making the same prepped batch flexible for meals, snacks, and dipping.
Ingredients
- •2 lb small potatoes (12-16 count, 1 1/2 to 2-inch diameter)
- •2 Tbsp extra virgin olive oil (to drizzle)
- •2 tsp garlic salt (or substitute 1 1/2 tsp salt and 1/2 tsp garlic powder)
- •0.5 tsp black pepper (freshly cracked)
- •0.75 cup Parmesan cheese (freshly grated)
- •2 Tbsp parsley (finely chopped, optional, for garnish)
- •2 tsp salt (for boiling water)
Instructions
- 1
Bring a pot of water to a boil and add 2 tsp salt.
- 2
Carefully add the potatoes, reduce the heat to a low boil, and cook until tender and easily pierced with a fork, about 25-30 minutes depending on potato size.
- 3
Preheat the oven to 450°F.
- 4
Drain the potatoes, transfer them to a lightly oiled rimmed baking sheet, and let them air-dry for 5 minutes.
- 5
Use a potato masher or the flat bottom of a drinking glass to gently smash the potatoes to about 1/2-inch thickness without breaking them apart.
- 6
Drizzle the tops with half of the olive oil and season generously with garlic salt and black pepper to taste.
- 7
Bake at 450°F for 15 minutes, until the potatoes are starting to turn golden.
- 8
Flip the potatoes with a spatula, drizzle the second side with the remaining olive oil, and season with more garlic salt and pepper.
- 9
Bake another 12-15 minutes, until the potatoes are crisp with golden-brown edges.
- 10
Sprinkle generously with Parmesan cheese and return to the oven for 2-3 minutes, just until the cheese is melted.
- 11
Garnish with parsley if desired and serve warm.
FAQ
Nutrition (per serving)
Calories
197
Protein
7g
Fat
8g
Carbs
25g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
