Parmesan Smashed Potatoes

Attention! This recipeisit. These Parmesan Smashed Potatoes will be your new favorite side dish. This recipe was inspired by the viral crispy garlic parmesan potatoes that everyone went nuts for. We decided to keep the flavor profile but switch it up slightly and smash these babies (potatoes!) so they’re crispy. These are the way to amp up your regular roasted potatoes side dish.

What stands out

These Parmesan Smashed Potatoes take just a couple of extra steps from regular roasted potatoes, but the results are SO worth the extra time. The edges of the potatoes are crispy and cheesy while the insides are still tender and soft. They are the bite. Serve them as a side dish to any main, or as an appetizer with a dip. Everyone will love these.

How to Prepare

Add the baby potatoes to a big pot of water. Let it come to a boil and then boil until fully cooked and tender (about 15-20 minutes).

Now, line a sheet pan with parchment paper.

Mix together the melted butter, parmesan cheese and seasoning directly on the baking sheet.

Next, add the boiled mini potatoes to the sheet pan, and then coat them with the butter and parm mixture.

Use a pastry brush to brush the tops of the potatoes with the butter and parm mixture (from the bottom of the pan).

Now, take a glass and gently press down on each potato.

Bake at 400F (200C) until crispy (about 30 minutes) and then let them cool.

Meanwhile, add plain yogurt, olive oil, salt and dill to a mixing bowl and then stir together. Enjoy!

Kitchen tip

Let the potatoes cool on the baking sheet when they come out of the oven. That way all the cheesy goodness sticks to the potatoes and they won’t fall apart.

Swaps

1. You can use mini red, yellow or purple potatoes or a mix of colors for a pretty presentation.
2. Feel free to use any seasonings you like on these Parmesan Smashed Potatoes such as a Greek seasoning with oregano and lemon zest.
3. Use a vegan butter and non-dairy Parmesan cheese in this recipe if you are plant-based.
4. Any creamy sauce will work as a dipping sauce for the Parmesan Smashed Potatoes. You can use sauces like our straightforward Tzatziki or Ranch Dressing labneh or garlic sauce.

Serve it with

• Serve these Parmesan Smashed Potatoes with any main protein dish, such as steak, grilled chicken, salmon, lamb or pork.
• An assortment of dips like our Tzatziki or Ranch Dressing.

Questions

what do we do if the potatoes stick to the glass as we smash them?

If the potato gets stuck onto the bottom of the glass, just take a knife and gently help it out. Before smashing, we like to brush the tops of the potatoes with a bit of the olive oil mixture which also helps prevent them from sticking.

why are the potatoes breaking in half when we smash them?

You have to boil the potatoes all the way through. They have to be completely soft as they will break if they are undercooked when you try to press them down with the bottom of the glass.

can we make these parmesan smashed potatoes plant-based?

Yes, you can certainly make this recipe vegan or plant-based. use your favorite non-dairy butter and Parmesan alternative instead.

what other dips can we serve with these?

We added a simple yogurt-dill recipe here, but you could also serve these Parmesan Smashed Potatoes with our Tzatziki or Ranch dip recipes!

can this Parmesan Smashed Potatoes recipe be made ahead?

Yes, you can certainly boil the potatoes ahead of time and then store in the fridge. We would smash and bake just before you are going to serve that way they’re crispy.

Ingredients

Makes 2 servings

The Potatoes

• 16 baby yellow potatoes
• ½ stick melted unsalted 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

Yogurt Dipping Sauce

• ½ cup plain yogurt
• 1 teaspoon olive oil
• salt, to taste
• fresh dill, finely chopped, (or dry dill) to taste

Equipment

• Large Pot
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Mixing Bowls
• Redmond Real Salt
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Nakiri Knife
• Cutting Board

Method

1. Add the baby potatoes to a big pot of water. Let it come to a boil and boil until fully cooked and tender. Mine took 15-20 minutes.
2. Once the potatoes are boiled, get a sheet pan and line it with parchment paper. Mix the melted butter, parm and seasoning onto the baking sheet.
3. Add the boiled mini potatoes to the sheet pan, and coat them with the butter and parm mixture. Take a glass and gently press each one. Be very gentle and careful as they can break.
4. If the potato gets stuck onto the bottom of the glass, take a knife and gently help it out. We like to take some of the butter and parm mixture on the bottom of the pan and brush the top as well.
5. Bake at 400F (200C) until crispy. Mine took 30 minutes but keep an eye on them as it will depend on the oven.
6. Let them cool. Letting them cool is crucial as they will fall apart and be soft if you don’t.
7. In a separate bowl, mix the ingredients for the yogurt dipping sauce & Enjoy!

Kitchen notes

1. You can use mini red, yellow or purple potatoes or a mix of colors for a really pretty presentation.
2. Feel free to use any seasonings you like on these Parmesan Smashed Potatoes such as a Greek seasoning with oregano and lemon zest.
3. Use a vegan butter and non-dairy Parmesan cheese in this recipe if you are plant-based.
4. Any creamy sauce will work as a dipping sauce for the Parmesan Smashed Potatoes. You can use sauces like our easy Tzatziki or Easy Ranch Dressing labneh or garlic sauce.