These Parmesan Smashed Potatoes are crispy on the outside and soft on the inside which makes them the perfect side dish recipe for any occasion!
Okay, I'll admit it. I'm totally addicted to Smashed Potatoes. I mean, who isn't?!
I've been making them forever. My youngest hooligan tends to be a picky eater but LOVES smashed potatoes. So, I'm always whipping up variations on the recipe.
One of the most popular is my Fried Smashed Potatoes with Onions and Meyer Lemon Dressing. That one just happens to be my personal favourite. They dressing just takes them to the next level.
I also have Smashed Potatoes with Onions and Garlic on the blog and if you dig through my recipe archives you'll also find a recipe for Smashed Potatoes with Bacon.
If you don't like smashing potatoes you can always try my Slow Cooker Garlic Mashed Potatoes or my Roast Potatoes.
What can I say, I'm smashed potato recipe obsessed. I'm not even sorry. This girl loves her carbs!
These Parmesan Smashed Potatoes are also posted on the Food Fanatic site. I used to be a contributor to their blog.
Ingredients:
- Potatoes - Baby potatoes work perfectly for smashed potatoes so I recommend using them. Yellow flesh or red work great, or use a combination of the two. You could also try using fingerling potatoes.
- Oil - Most of the time I use a garlic infused oil or olive oil for these potatoes. You could also use grapeseed oil.
- Spices - I kept it simple and only used salt and white pepper on this recipe. I wanted the parmesan to be the star of the dish. You can use black pepper if you prefer it. Any salt will do, table salt, kosher salt or sea salt all work well. If you want them to have some zing you can add paprika or smoked paprika. Garlic butter is nice on smashed potatoes too.
- Cheese - Parmesan cheese is the best on smashed potatoes. Use fresh parmesan cheese, not the grated kind in the jar. Splurge and buy a small block of fresh parmesan. Trust me, it's worth it!
- Herbs - You can use dried parsley or fresh parsley on this recipe. You can also use fresh rosemary, fresh thyme or any herb you love.
How to Make Parmesan Smashed Potatoes:
- First, preheat the oven to 400 degrees F. Line a large rimmed cookie sheet or baking pan with parchment paper. If you're not using parchment paper, I recommend spraying your sheet pan with cooking spray. Set aside.
- Next, fill a large pot with fill with water, then add the potatoes to it. You want the water to just cover the potatoes. Be sure to salt the water generously.
- Place the pot on stove, then turn the heat on high. Bring the water to a boil and then turn the heat down to medium, continue cooking for about 15 minutes. The potatoes should be fork tender but not falling apart.
- Next, drain the water from the potatoes, and rinse them. Be sure to drain off all excess water before placing the potatoes on the cookie sheet or baking sheet.
- Use a fork or the bottom of a water glass to lightly press it down on each potato until you break the skin and slightly flatten them. Continue smashing them until all the potatoes are flattened.
- Pour olive oil over top of the potatoes as evenly as possible. Then, sprinkle the salt and pepper evenly over top of the potatoes. Place half of the cheese over top of the potatoes.
- Place the cookie sheet in the preheated oven and cook the potatoes for about 7 to 10 minutes. Remove the baking pan from the oven and top with the remaining cheese. Place the pan back in the oven and cook for another 5 to 10 minutes. If you are adding minced garlic this is the time to do so.
- Carefully remove the potatoes from the oven and transfer to a platter. Sprinkle with parsley.
- Serve!
What to serve with Smashed Potatoes:
They are pretty versatile so you can serve them with a lot of recipes. Personally, I love serving them with chicken, turkey, steak, fish, or pork.
How to Store Cooked Potatoes:
Store the leftover potatoes in an airtight container or resealable plastic bags. Store in the refrigerator for 3 to 5 days.
Yes, you can freeze leftover smashed potatoes. Store leftover potatoes in a shallow airtight container or resealable plastic freezer bag. Try to remove as much air as possible. Store in the freezer for up to 3 months. Typically, we try to use them up within about 4 to 6 weeks so they don't lose any flavour.
How to Reheat Smashed Potatoes:
Oven Method Instructions:
Honestly, this is my favourite way to reheat potatoes.
- Preheat oven to 400 degrees F. Place potatoes on a baking pan. You can add a little oil if you like. Place in the oven and bake for about 10 minutes.
- Remove, plate, and serve.
Stovetop Method Instructions:
This method is great for smaller batches and will crisp up the skins really well. To be honest, crispy skins are everything!
- Add a little oil or butter to a nonstick frying pan or cast iron skillet. Place the pan over medium heat. Add the potatoes to the pan once it's warm. Cook for about 8 to 10 minutes, turning them as they cook.
- Remove, plate and serve!
Microwave Method Instructions:
Frankly, this is my least favourite way to reheat smashed potatoes but it will do in a pinch.
- Place the potatoes on a microwave safe plate. Drizzle a little oil or melted butter. Place in the microwave and cook for 1 to 2 minutes, depending on how many you are reheating.
- Remove, and serve!
More Side Dish Recipes:
- Balsamic Roasted Baby Carrots
- Spicy Chipotle Skillet Corn with Bacon
- Roasted Cauliflower
- Maple Roasted Acorn Squash with Bacon
- Skillet Asparagus with Lime Butter
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Parmesan Smashed Potatoes
Equipment
- Large Rimmed Pan
- Parchment Paper
Ingredients
- 3 pounds baby potatoes
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 cup parmesan cheese grated
- 2 teaspoons dried parsley
Optional:
- 3 cloves fresh garlic minced
Instructions
- Begin by preheating your oven to 400 degrees F. Then, line a large rimmed cookie sheet or baking pan with parchment paper. Set aside.
- Fill a large stock pot with fill with water and add clean baby potatoes to it. You want the water to just cover the potatoes. Salt the water generously.Â
- Place the pot on stove and turn the heat on high. Bring the water to a boil and then turn the heat down to medium, continue cooking for about 15 minutes. The potatoes should be fork tender but not falling apart. Depending on the size of the potatoes it should take anywhere from 15 to 20 minutes.
- Next, drain the water from the potatoes, and rinse them. Drain off all excess water and then place the potatoes on the cookie sheet once they've cooled slightly.Â
- Use a fork or the bottom of a water glass to lightly press it down on each potato until you break the skin and slightly flatten them. Continue smashing them until all the potatoes are flattened. I've tried a bunch of ways to smash them and I find a nice, heavy water glass with a flat bottom works really well.
- Pour olive oil over top of the potatoes as evenly as possible. Then, sprinkle the salt and pepper evenly over top of the potatoes. Place half of the cheese (½ cup) over top of the potatoes carefully so you don't waste any of that precious cheese.
- Place the cookie sheet in the preheated oven and cook the potatoes for about 7 to 10 minutes. Remove the baking pan from the oven and top with the remaining cheese (½ cup). Place the pan back in the oven and cook for another 5 to 10 minutes. If you are adding minced garlic this is the time to do so. You will know when the potatoes are done because they will begin to brown and get a little crispy around the edges. You want the cheese to melt fully.
- Carefully remove the potatoes from the oven and transfer to a platter. Toss with dried parsley, more or less depending on your taste.Â
- Serve with a big old cheesy smile!
Thanks for visiting today!
If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.
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Toodles! xx
The Food Hunter
These look absolutely amazing...I want to go home and make them right now
Kim Beaulieu
Thanks so much.
Laura
I adore smashed potatoes and I still have never had one LOL! But look at them--they are clearly amazing. I think the reason I have never made one is because I am pretty sure I would never stop eating them. These look fantastic.
Kim Beaulieu
Thanks so much Laura. Ha, you need to try them. They are so good. Crispy on the outside and soft on the inside. Absolute perfection. My daughter is addicted to them.
Sara
I LOVE smashed potatoes but have never topped them with cheese before - genius idea!
Kim Beaulieu
Thanks so much Sara. You have to try them.
Jessica (Savory Experiments)
The Meyer lemon dressing has me drooling!!! They look so lovely, they are some pretty potatoes!
Kim Beaulieu
I loved that recipe too. It's pretty darn good.
Feestzaal
Hi Kim, These sound so good and flavorful too! These are very healthy, as cheese has calcium and potatoes are good as well. I add a few cloves of minced garlic and dried or fresh thyme to add even more flavor. Keeping the skins on the potatoes provides a thick texture, the parmesan adds a nice salty bite, and the sour cream gives the potatoes a luxurious silkiness. Thanks a lot for sharing this recipe 🙂
Kim Beaulieu
Thanks so much.
Rebecca B.
These smashed potatoes are right up my alley!! My family would love these!!
Kim Beaulieu
Thanks Rebecca. We're huge potato fans here so I make them way too much.
Sarah Walker Caron (Sarah's Cucina Bella)
My daughter and I were just looking at this and agree these smashed potatoes look soooooo good. YUM.
Kim Beaulieu
Thanks Sarah. We eat way too many smashed potatoes. My daughter is a huge fan so we practically eat them daily. I'm getting quite a list of flavours to post about. I think we've racked up 25 or 30 flavours now. It's insanity. Oddly my daughter likes them plain. I'd have 10 recipes on my blog if it was up to her. Ha.
Dee Dee (My Midlife Kitchen)
You had me a potatoes. LOL And I love the dressing! What a fantastic combo!
Kim Beaulieu
Thanks so much Dee Dee.
Dorothy at Shockingly Delicious
Those are some spectacular spuds!
Kim Beaulieu
Ha, thanks Dorothy.
Kirsten/ComfortablyDomestic
I could seriously eat smashed potatoes every meal of the day without complaint. I love those suckers in any form. Especially with all this CHEESE! You are so my people.
Kim Beaulieu
Ha, thanks Kirsten. I love people who love smashed potatoes as much as we do. They're do dang good. K could eat them every single day. And tries to.
Nutmeg Nanny
These potatoes look beyond amazing! I love potatoes in almost any form but this might be my most favorite. Please pass them my way!
Kim Beaulieu
Thanks Brandy. I'm a sucker for smashed potatoes. K loves them so I make them multiple times a week. She likes them one way all the time but I need variety. So I split the batches and experiment like crazy with the other half. It's so much fun. I must have 25 or 30 varieties in my file. It's crazy town.
Angie | Big Bear's Wife
Now I'm normally a mashed potato girl but I could totally get behind these Parmesan Smashed Potatoes!
Kim Beaulieu
Thanks Angie. I'm a big mashed girl too. So I make like 3 or 4, or 10, different kinds of potatoes on holidays. It's insanity but I can't help myself.
Heather | All Roads Lead to the Kitchen
These would vanish in an instant on my table! We love our spuds, and these look incredible.
Kim Beaulieu
Ha, thanks Heather. We love ours too. Spuds rule the world.
Brenda@SugarfreeMom
I'm actually not a fan of mashed potatoes. This recipe is more my speed, love parmesan!
Kim Beaulieu
That's awesome. I love all potatoes but scalloped so I can totally relate.
Catherine
Dear Kim, your potatoes look fantastic! What a perfect winter side...perfect for the holidays too.
Kim Beaulieu
Thanks so much Catherine. I love these potatoes. They're so yummy!
Kayle (The Cooking Actress)
Parmesan is my favorite cheese. FACT
and I love potatoes, other fact.
Kim Beaulieu
Me too. It's so darn good.
I'm a potato fanatic too. I could eat them every single day. And usually do.
Julie Blanner
These look like they are crowd-pleasers! Yum!
Kim Beaulieu
They go over really well at parties. I make them every time we have company.
Ashley T
I've made these a few times and everyone loved them. I am making them again for Thanksgiving, just printed out the recipe again!
Kim Beaulieu
Thanks so much. So happy to hear that.
Toni
This is so perfect for me! I love that it's crispy outside but still soft and mushy on the inside!!!
Kim Beaulieu
Thanks so much!