If you love crispy oven-roasted potatoes, these parmesan smashed potatoes are next level: crunchy, cheesy, and ridiculously satisfying. A perfect side dish for a weeknight dinner or the holidays!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Recipes With Potatoes
At A Glance
- ⏱ Ready In: 1 hour
- 🍽 Serves: 6
- 🌱 Diet: Vegetarian, gluten-free
- 💪 Nutrition Highlights: Good source of fiber, satisfying, and energy-rich
- 🥔 Main Ingredients: Baby potatoes, Parmesan cheese, olive oil, spices
- 🌿 Flavor Profile: Crispy, cheesy, savory, garlicky, lightly smoky
- 🧊 Meal-Prep Friendly: Best fresh, but reheats well in oven or air fryer
- 🍽 Best Served With: Roast chicken, steak, grilled veggies, or as a snack with dips
These crispy Parmesan smashed potatoes are one of those sides that quietly steal the spotlight. You get that perfect contrast of crispy edges with a golden Parmesan crust, and soft, fluffy centers that soak up all the seasoning. The trick is smashing them just enough so the edges get craggy (that’s where the magic happens).
The Parmesan adds a salty, nutty layer that melts and crisps in the oven, almost like a built-in cheese chip. It’s inspired by classic crispy oven-roasted potatoes, but with a little extra personality thanks to the cheese and spices.
I like that it feels a bit fancy without actually being complicated. It’s also a very forgiving recipe, great for weeknights or when you’ve got people coming over. And honestly, anything involving potatoes + Parmesan cheese is already halfway to success (no convincing needed).
👩🍳 You might also like my crispy smashed potatoes with minty peas, these Greek roasted potatoes, my sliced potato bake, or these cheesy baked potatoes. Or, try this crispy smashed potato salad.
What You’ll Need
Here is what you’ll need for these Parmesan smashed potatoes. Find the full measurements in the recipe card below.
- White potatoes – I think baby or small potatoes are the best, the perfect size for smashing; creamy inside. No baby potatoes? Use small Yukon Golds or cut larger potatoes.
- Salt (for boiling) – seasons from the inside out (a small but important step).
- Olive oil (or oil + butter) – helps everything crisp and adds richness; add a little garlic oil for extra flavor.
- Garlic powder – easy flavor boost without burning.
- Smoked paprika – adds subtle smokiness and color; swap smoked paprika for regular paprika or chili powder.
- Salt and black pepper – balance and seasoning.
- Parmesan cheese – brings salty, nutty, umami flavor and creates that crispy crust (a classic flavor booster). Use freshly grated Parmesan here.
- Parsley – at the end, for freshness.
- Lemon zest – at the end, for brightness (great contrast to the richness).
- Chili flakes – at the end, for a little heat if you like.
How To Make Parmesan Smashed Potatoes
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy roasted Parmesan potatoes.
- Boil potatoes in well-salted water until fork-tender (15–20 minutes), then drain
- Preheat oven to 425°F / 220°C and prepare a lined tray with a little oil
- Place potatoes on tray and gently smash to about ½ inch thick
- Drizzle with oil and season with garlic powder, paprika, salt, and pepper
- Roast for 20 minutes until crispy and golden underneath
- Sprinkle over most of the Parmesan and return to oven for 10 minutes
- Finish with remaining Parmesan and any optional toppings
Watch The Video
Recipe Tips
- Dry potatoes slightly after boiling – this helps them crisp better
- Don’t over-smash – you want cracks and edges, not mashed potatoes
- Use finely grated parmesan – it melts evenly and creates a better crust
- Extra crispy hack: sprinkle a little Parmesan directly on the tray before adding potatoes
- Storage & Reheating: Store in fridge up to 3–4 days; Reheat in oven or air fryer for best crispiness; Avoid microwaving (they’ll go soft… still tasty, but not the same)
- Variations: Add garlic butter instead of plain oil; try rosemary or thyme for a herby version; sprinkle with mozzarella at the end for extra cheesiness
Serving Suggestions
These are the kind of potatoes that go with just about anything. I love them alongside roast chicken or a simple steak, but they’re just as good with grilled veggies or even a fried egg on top for a lazy dinner.
They also make a great party side or appetizer —serve them with a garlicky yogurt dip, bang bang sauce, or a rosemary aioli and watch them disappear fast.
These are great for Thanksgiving sides, or for your Christmas or Easter table.
💬 If you’ve tried this crispy Parmesan smashed potatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Video
Ingredients
- 2 lbs baby potatoes 900 grams
- 1 teaspoon salt for boiling
- 3 tablespoons olive oil 45 ml (or mix of oil + melted butter)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt & black pepper to taste
- 1 cup finely grated Parmesan cheese, divided (⅔ for baking, ⅓ for finishing) 100 grams
- Optional: chopped parsley lemon zest, chili flakes
Instructions
- Add potatoes to a pot of well-salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain and let sit for a few minutes to dry slightly.
- Preheat oven to 425°F (220°C). Line a baking tray with parchment paper and drizzle lightly with oil.
- Place potatoes on the tray and gently smash each one to about ½ inch thick.
- Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Roast for 20 minutes, until the bottoms are golden and edges are crispy.
- Sprinkle ⅔ cup of Parmesan over the potatoes. Return to oven for another 10 minutes, until melted and golden.
- Remove from oven and immediately sprinkle over the remaining Parmesan. Add optional toppings if desired.
Notes
- Why aren’t my potatoes crispy? They may be too wet. Let them dry slightly after boiling and don’t overcrowd the tray.
- Can I make these ahead of time? You can boil and smash the potatoes ahead, then roast just before serving for best texture.
- What’s the best potato to use? Baby potatoes or small waxy potatoes work best—they hold their shape and get creamy inside.
- Can I use pre-shredded parmesan? You can, but finely grated (fresh or microplaned) melts better and gives a crispier finish. It melts evenly and creates a better crust.
- How do I make them extra cheesy? Add a little parmesan under the potatoes before roasting for a crispy cheese base—highly recommend.
- Don’t over-smash – you want cracks and edges, not mashed potatoes
- Extra crispy hack: sprinkle a little parmesan directly on the tray before adding potatoes
- Storage & Reheating: Store in fridge up to 3–4 days; Reheat in oven or air fryer for best crispiness; Avoid microwaving (they’ll go soft… still tasty, but not the same)
- Variations: Add garlic butter instead of plain oil; try rosemary or thyme for a herby version; sprinkle with mozzarella at the end for extra cheesiness
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