There's something irresistible about Smashed Potatoes With Parmesan Cheese - golden, crispy edges, soft centres, and that savoury crunch of melted cheese. These parmesan smashed potatoes are proof that simple ingredients, when treated the right way, can become a restaurant-worthy side dish you'll want to make every week.
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Modern Potatoes: Smashed!
What started as a humble root vegetable side has turned into an internet favourite. The trend of smash potatoes took off because it combines the comfort of boiled potatoes with the crunch of roasties - the best of both worlds.
Their appeal is simple: crispy on the outside, tender on the inside, endlessly customisable, and easy to make on one sheet pan. It's the new favourite side dish that looks impressive but couldn't be easier to pull off. And if you love this new way of cooking potatoes, try our Roasted Sage Smashed Potatoes next!
Ingredient Notes
Here's everything you'll need for this simple recipe:
- Baby Potatoes: Waxy varieties like red potatoes or fingerling potatoes hold their shape best. They crisp up beautifully without falling apart. Avoid floury potatoes like russets - they're better for mash.
- Olive Oil: Essential for flavour and crispiness. You can swap it for melted butter or a drizzle of garlic butter for richer results.
- Parmesan Cheese: Use freshly grated Parmesan for the best flavour and a crisp texture. Pecorino Romano or Grana Padano also work well.
- Seasonings: A mix of garlic powder, paprika, and Italian seasoning adds depth. Feel free to experiment with onion powder, fresh herbs, or even smashed garlic for more punch.
- Salt and Pepper: A sprinkle of kosher salt and black pepper ties everything together. Simple but essential.
Step-By-Step Method
1. Place baby potatoes in a large pot of salted cold water. Bring to a boil and cook until fork tender (about 12-15 minutes).
2. Preheat the oven to 200°C (400°F). Line a baking sheet or cookie sheet with parchment paper and brush lightly with oil.
3. In a small bowl, mix grated Parmesan, garlic powder, paprika, and dried herbs. Sprinkle in circles over the oiled parchment.
4. Drain and let the boiled potatoes steam dry for a few minutes. Arrange them on the baking sheet, then press each one flat using the bottom of a glass.
5. Brush the tops of the potatoes with the remaining olive oil using a pastry brush. Sprinkle with a little salt (or any leftover cheese mixture), then roast for 20-25 minutes, until golden with crispy edges and a cheesy crust.
6. Gently lift the parmesan potatoes from the tray and serve hot - the cheese underneath forms a gorgeous, crunchy layer.
Tips For Best Results
- Don't skip drying: Let the potatoes air-dry after boiling - moisture is the enemy of crispness.
- Preheat the oil: Putting the cheese on a warm tray helps it melt evenly and form that signature crust.
- Smash with care: You want rustic, uneven edges - not mashed. This gives more texture for extra crunch.
- Try different seasonings: Swap Italian herbs for curry powder or chilli flakes for a spicy twist.
Serving Suggestions
These garlic parmesan smashed potatoes are a delicious side dish for almost any meal.
- Serve them instead of French fries alongside burgers or grilled chicken.
- Pair with a Sunday roast for an easy twist on roast potatoes.
- They're fantastic as a snack - try dipping them in sour cream, garlic mayo, or sweet chilli sauce.
- For a fresh contrast, serve with a simple salad or roasted Brussels sprouts.
Whether you're hosting a dinner or need a new favourite way to make potatoes, these hit the mark every time.
Storage and Reheating
Store leftover potatoes in an airtight container in the fridge for up to 3 days.
Reheat on a baking sheet in a hot oven or air fryer to bring the crispiness back. Avoid microwaving - it softens the crust.
More Potato Recipes
If you loved these smashed potatoes with parmesan cheese, explore more ways to elevate this humble vegetable below - from creamy mash to crispy wedges and everything in between.
Smashed Potatoes With Parmesan Cheese
Equipment
Ingredients
- 300 g (11 oz) baby potatoes waxy type
- 1 tablespoon olive oil
- 20 g (¼ cups) parmesan finely grated
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika sweet or smoked
- ½ teaspoon mixed dried herbs or Italian seasoning
- a pinch of salt
Instructions
- Preheat the oven to 180°C (360°F). Line a baking tray with parchment paper. Brush it with half of the olive oil.
- Boil baby potatoes in a large pot of salted water until tender. Drain well, and let them steam in the colander for a few minutes.
- In a small bowl, combine finely grated parmesan, garlic powder, paprika and dried herbs.
- Sprinkle the Parmesan mixture evenly over the oiled parchment.
- Arrange the potatoes on the cheese. Using a flat-bottomed glass or a cup, press the potatoes down to form rough patties with uneven edges. Brush the top of the potatoes with the remaining olive oil and sprinkle with a pinch of salt.
- Roast the potatoes for 25-30 minutes, until the potatoes are golden brown and form a crispy parmesan base.
- Carefully release the potatoes from the parchment paper and serve immediately.
Nutrition
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