Parmesan Smashed Potatoes Recipe

Published: Nov 20, 2022 by Kim Beaulieu · This post may contain affiliate links

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:

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Parmesan Smashed Potatoes cooked to perfection and topped with fresh parsley.

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