These parmesan smashed potatoes are super crispy and totally delicious!

If you’re on the hunt for a new favourite side dish or finger food treat, you’re in luck. Follow me…

Preparing Smashed Potatoes

Before we start prepping, we should quickly address why you would want to smash a potato in the first place. I mean, not only is smashing potatoes quite fun, but it also increases the surface area of the potato, which results in the potatoes turning extra crispy.

What kind of potatoes to use?

I highly recommend using baby potatoes. Some recipes use slightly larger varieties, but I find the smaller the spud the crispier they’ll be. Plus baby potatoes will cook a lot quicker too.

When it comes to preparing the potatoes, the first thing you’ll want to do is boil them until fork tender. This will soften the potatoes in preparation to be smashed!

Process shots: add potatoes to pot (photo 1), add water and salt (photo 2), boil until fork tender (photo 3), drain (photo 4).

Baked Smashed Potatoes

One of the key steps in getting crispy smashed potatoes is letting the potatoes steam dry after they’ve boiled. I actually do this twice – once straight after they’ve boiled, then once after they’ve been smashed. Letting them sit for a few mins at each of these stages will allow the steam to escape. The more moisture that escapes = the fluffier/crispier they’ll be.

How do I smash the potatoes?

You’ll want to gently press down on the potatoes until they’re flat. You’ll want to smash them fairly thin, but not so much that they break apart. I typically use a mug to do this.

Smashed Potato Seasoning

The parmesan will add most of the flavour, but I also like to coat in a simple mix of salt, pepper and garlic powder.

Process shots: coat potatoes in olive oil and seasoning (photos 1&2), space them out and smash (photos 3,4 & 5), top with parmesan then bake (photo 6).

Parmesan Smashed Potatoes FAQ

What else could I use to smash the potatoes?

If I haven’t got a large-based mug on hand, I typically just use a fork or spatula, but honestly, any sort of flat utensil will do the trick!

How thin should I smash the potatoes?

The thinner you smash them, the crispier they’ll be. I typically smash as thin as I can get them without them falling apart, but you could keep them a little thicker if you’d prefer.

Can I make these ahead of time?

They’re best made fresh, but you can certainly store leftovers and reheat in the oven or air fryer until hot and crispy again!

Serving Parmesan Smashed Potatoes

I typically serve these in two different scenarios:

• Dip: These work great as Finger Food with a Dip (here I’ve served them with Sour Cream and Chive Dip).
• Side: You could serve them as a Side (here I’ve served them with Creamy Garlic Chicken and Roasted Broccolini).

For more roasted potato deliciousness check out my Life Changing Roasted Potato Recipes!

Alrighty, let’s tuck into the full recipe for these parmesan smashed potatoes shall we?!

How to make Parmesan Smashed Potatoes (Full Recipe & Video)

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Parmesan Smashed Potatoes

These parmesan smashed potatoes are super crispy and totally delicious!

Course Finger Food, Side Dish

Cuisine Western

Prep Time 10 minutes

Cook Time 50 minutes

Steaming Time 10 minutes

Total Time 1 hour 10 minutes

Servings 4

Calories 230kcal

Author Chris Collins

Cost £1.50 / $2

Equipment

• Pot & Colander (for boiling potatoes)
• Mug, Spatula, Fork etc (for smashing potatoes)
• Large Baking Tray & Plastic Spatula (for roasting potatoes)
• Fine Cheese Grater

Ingredients

• 20 Baby Potatoes (approx 700g/1.5lb)
• 1/2 cup / 40g freshly grated Parmesan, or as needed to cover potatoes
• 1.5 tbsp Olive Oil
• 2 tsp + 1/4 tsp Salt
• 1/2 tsp Garlic Powder
• 1/8 tsp Black Pepper
• finely diced Fresh Parsley, to serve

Instructions

• Add the potatoes to a pot of cold water with 2 tsp salt and bring to a boil. Cook for 20mins, or until fork tender. Drain and allow them to sit for 5mins to steam dry.
• Add to a large baking tray and drizzle over 1.5 tbsp olive oil, alongside 1/2 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Use your hands to roll them around to coat, then space them out.
• Use a mug to press down on the potatoes. The thinner you smash them, the crispier they’ll be. Just be careful they don’t break apart. You want them still intact.
• Leave to sit for another 5mins or so, to allow more steam to escape. Top each smashed potato with a pinch of parmesan, then place in the oven at 200C/390F for 30-35mins, or until deep golden & visibly crispy.
• Remove and garnish with fresh parsley (they’ll crisp up slightly more as they begin to cool). Enjoy!

Video

Notes

a) Potatoes – Try and ensure all of the potatoes are similar in size, so they cook at a similar rate. Smaller potatoes will boil and roast faster than larger ones. 

b) Thickness – I try and get them as thin as I can without them falling apart. You can keep them slightly thicker, which will leave them slightly more fluffy in the centre if you’d prefer.

c) Serving – These work great as Finger Food with a Dip (here I’ve served them with Sour Cream and Chive Dip), or you can serve them as a Side (here I’ve served them with Creamy Garlic Chicken and Roasted Broccolini).

d) Calories – Whole recipe divided by 4.

Nutrition

Calories: 230kcal | Carbohydrates: 31.83g | Protein: 7.07g | Fat: 8.72g | Saturated Fat: 2.669g | Polyunsaturated Fat: 0.783g | Monounsaturated Fat: 4.6g | Trans Fat: 0.112g | Cholesterol: 11mg | Sodium: 382mg | Potassium: 747mg | Fiber: 3.8g | Sugar: 1.35g | Vitamin A: 153IU | Vitamin C: 33.9mg | Calcium: 128mg | Iron: 1.47mg

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