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These crispy Parmesan smashed potatoes are golden and crunchy around the edges, soft and fluffy inside, and full of garlic flavor. Baby potatoes are boiled until tender, smashed, brushed with seasoned olive oil, and finished with freshly grated Parmesan for an easy side dish or snack.
Crispy Parmesan Smashed Potatoes
Course: Side Dish, Snack, AppetizerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesCalories
260
kcalBoiling time
20
minutesTotal time
1
hour10
minutesGolden smashed baby potatoes brushed with garlic olive oil and baked with freshly grated Parmesan until crisp.
Ingredients
800 g baby potatoes
1 teaspoon salt, for boiling
3 tablespoons olive oil
Salt, to taste
Garlic powder, to taste
Black pepper, to taste
Freshly grated Parmesan, to taste
Instructions
- Place the washed baby potatoes in a pot and cover them with water.
- Add 1 teaspoon of salt and boil until the potatoes are fork-tender.
- Drain the potatoes and transfer them to a baking tray, leaving space between each one.
- Gently smash each potato with the bottom of a glass or a potato masher.
- Mix the olive oil with salt, garlic powder, and black pepper.
- Brush the seasoned olive oil generously over each smashed potato.
- Bake at 220°C (425°F) for 25-35 minutes, until the potatoes begin to turn golden and crispy.
- Remove the tray from the oven and sprinkle each potato with freshly grated Parmesan.
- Return to the oven and bake for another 5-10 minutes, until the Parmesan is golden and the edges are crisp.
- Serve hot while the potatoes are crispy outside and soft inside.
Notes
- Boil the potatoes until fork-tender, but not falling apart, so they smash cleanly.
- Leave space between the potatoes on the tray; crowded potatoes will steam instead of crisp.
- Freshly grated Parmesan melts and browns better than pre-shredded cheese.
- Serve immediately for the crispiest texture.
Tips for Extra Crispy Smashed Potatoes
The crisp texture comes from three small details: boil the potatoes until tender, smash them thin enough to expose rough edges, and give them enough space on the tray. Brush the olive oil mixture all the way to the edges before baking, then add Parmesan near the end so it turns golden without burning.
