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Crispy Roasted Smashed Potatoes with parmesan cheese is the perfect preppable dinner party dish. Easy to make with just a few ingredients, they turn out crispy, cheesy and just plain delicious.
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Sometimes you start making something and then just never stop. These deliciously crispy garlic parmesan smashed potatoes is one of those recipes for me. A tradition from the first time I made them and now it's without a doubt my #1 potato recipe.
Why you will love this recipe
- It's so easy to make
- No peeling necessary - they're even better with the peel left on!
- It's hands off - you just need to smash and brush, the oven will do the rest
- That taste! Salty, buttery, garlicky, cheesy - all the best flavors in a potato container
- That texture! Crispy, crispy, crispy!
- The perfect side dish for all your dinner party favorites: duck, steak, turkey...
- Perfect to prep ahead - and they only need 5-7 minutes in the oven just before serving
What you need to make them
Ingredient notes & substitutions
- Potatoes - small and firm are my favorite, but you can use any kind. Some good options are red potatoes, fingerling potatoes and Yukon gold.
- Butter can be swapped for olive oil or a combination of butter and olive oil
- Shredded Parmesan cheese can be substituted for another flavorful shredded cheese like Pecorino, or generic shredded cheese
- Sea salt flakes can be swapped for another type of salt
- Worcestershire sauce can be skipped but adds great flavor
Ingredient additions & variations
- Greens: top with parsley, chives, green onions or dill
- Cheese: try a different cheese to change it up
- Spicy version: top with red chili flakes or red pepper flakes before roasting with the cheese
- Paprika powder is a delicious addition - regular or smoked!
- Bacon: add crumbled crispy bacon after roasting
- Herbs: thyme and/or rosemary can be added to the garlic butter
- Loaded: after roasting, top with sour cream, crumbled crispy bacon and chopped green onions
How to make them
- Spread out boiled potatoes on a lined sheet pan
- Smash them with the back of a spoon, spatula, or potato masher
- Mix together melted butter, minced garlic and Worcestershire sauce and brush the potatoes with it
- Season with salt and pepper
- Roast at 440°F (225°C) for 15 minutes, until the tops look a bit crispy
- Sprinkle with shredded Parmesan cheese
- Roast 5-7 minutes, until cheese is melted and a bit crispy
- Sprinkle with parsley, and serve!
Tips & tricks
- Make it vegetarian by making sure the cheese you use is truly vegetarian
- Boil the potatoes in heavily salted water for maximum flavor
- Don't overcook the potatoes when boiling - you want them to be just fork tender
- Dry the potatoes before smashing - drain the potatoes, then put the pot back on the stove on low temperature for a minute or so, with the potatoes in it. Shake it a few times. When there is no more steam coming off the potatoes, they are dry. Careful so they don't burn!
- Prep ahead by cooking the potatoes, smashing them, and baking the first time (steps 1-5 above). Then cover and refrigerate, and set aside until 10 minutes before serving, when you top with parmesan and pop them back in the oven for the final bake.
- Store leftovers in the fridge in an airtight container for up to 4 days
- Eat leftovers hot or cold - your choice!
- Freeze leftovers to keep them for up to 3 months
Recipe FAQ
What is the difference between mashed potatoes and smashed?
The main difference is that mashed potatoes are creamy, smashed potatoes are crispy.
For mashed potatoes you boil potatoes, then mash them with butter and other ingredients to make them creamy. Smashed potatoes are boiled, then gently smashed, but kept it one piece, and roasted with toppings such as butter and cheese.
Can you make smashed potatoes with red potatoes?
Yes, red potatoes are a great choice!
How long to boil potatoes for smashed potatoes?
This will depend on the size of your potatoes. Generally I'd say to boil them 3-5 minutes less than usual, until just fork tender.
Can smashed potatoes be made ahead of time?
Roasted smashed potatoes are best prepped ahead of time and then finished just before serving. Leave the final roasting with the cheese until dinner time.
More quick & easy side dishes
Looking for more quick & easy side dishes, like these Roasted Smashed Potatoes with Parmesan?
- Leftover Boiled Potato Casserole
- Country Potatoes
- Air Fryer Texas Toast
- Mashed Potatoes without Milk
- Creamy Rice with Butter & Broth
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Roasted Smashed Potatoes with Parmesan
Print RateServings: 4
Calories: 229kcal
Cook time: 40 minutes
Total time: 40 minutes
Ingredients
- 20 small potatoes
- fine table salt for cooking potatoes
- ¼ cup butter melted
- 3 garlic cloves minced
- 3 drops Worcestershire sauce
- ½ teaspoon sea salt flakes
- ½ ground black pepper
- ⅓ cup shredded parmesan cheese
- chopped parsley optional, for serving
Instructions
- Boil the potatoes in heavily salted water, until done or almost done - they should be juuuust fork tender, not more.
- Preheat the oven to 440°F (225°C) and line a baking sheet with a parchment paper.
- Melt the butter and mix in minced garlic and Worcestershire sauce.
- Spread out the potatoes on the lined baking sheet and smash them with the back of a spoon or spatula. Brush them with the garlic-infused butter (try not to get the pieces of garlic on the potatoes) and season with black pepper and sea salt flakes. Bake in the middle of the ovenfor 15 minutes, until the top of the potatoes looks a bit crispy.You can prepare your potatoes until this point and finish them in 5-7 minutes just before serving.
- Top the smashed potatoes with shredded parmesan. Return to the oven and cook for another 5-7 minutes, until crispy and golden.
- Top with parsley and serve.
Equipment needed for this recipe
Video
Notes
Ingredient notes & substitutions
- Potatoes - small and firm are my favorite, but you can use any kind. Some good options are red potatoes, fingerling potatoes and Yukon gold.
- Butter can be swapped for olive oil or a combination of butter and olive oil
- Shredded Parmesan cheese can be substituted for another flavorful shredded cheese like Pecorino, or generic shredded cheese
- Sea salt flakes can be swapped for another type of salt
- Worcestershire sauce can be skipped but adds great flavor
Ingredient additions & variations
- Greens: top with parsley, chives, green onions or dill
- Cheese: try a different cheese to change it up
- Spicy version: top with red chili flakes or red pepper flakes before roasting with the cheese
- Paprika powder is a delicious addition - regular or smoked!
- Bacon: add crumbled crispy bacon after roasting
- Herbs: thyme and/or rosemary can be added to the garlic butter
- Loaded: after roasting, top with sour cream, crumbled crispy bacon and chopped * green onions
Tips & tricks
- Make it vegetarian by making sure the cheese you use is truly vegetarian
- Boil the potatoes in heavily salted water for maximum flavor
- Don't overcook the potatoes when boiling - you want them to be just fork tender
- Dry the potatoes before smashing - I do this by draining the potatoes, then putting the pot back on the stove on low temperature for a minute or so. When there is no more steam coming off the potatoes, they are dry. Careful so they don't burn!
- Prep ahead by cooking the potatoes, smashing them, and baking the first time (steps 1-5 above). Then cover and refrigerate, and set aside until 10 minutes before serving, when you top with parmesan and pop them back in the oven for the final bake.
- Store leftovers in the fridge in an air tight container for up to 4 days
- Eat leftovers hot or cold - your choice!
- Freeze leftovers to keep them for up to 3 months
Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 550mg | Potassium: 588mg | Fiber: 2g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 1mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Anya
I made this recipe this weekend - it was so delicious and crisped up so nicely in the oven! who doesn't love smashed garlic cheesey potatoes?! Plus they are so easy to make, definitely going to be a dinner go-to.
Folabest
Waoo this looks delicious and the preparatory steps are very easy. Thanks for sharing
Emmeline
Thank you for commenting! So delicious and yep really easy to make!
silentscream
i love potato. and i am dying to try this recipe.. looks yum yum
Emmeline
Thank you for commenting! It really is super yummy!
lexi
these look absolutely delicious!!! have to try!
Emmeline
Thank you!! Let me know if you do!
Rosey
That's a fun way to make the potatoes. I think these would be great to make this weekend when the fam. is visiting.
Emmeline
Thank you Rosey! It sure is - still haven't had anyone not LOVE them!
Marysa
I haven't made potatoes in a while, and I love the idea of how you baked these. The addition of the parmesan looks so good and I like having that extra little bit of crisp on top!
Emmeline
Thank you Marysa! Yeah I always love some crispy parmesan!
HilLesha
I love potatoes and this looks amazingly delicious. Thank you for sharing the recipe for it!
Emmeline
You are very welcome! So happy you like them!
Kristen Frolich
My kids are sitting here looking at the incredible pictures of this recipe and they are begging me to make it for them! Good thing its the weekend! I'll definitely have to give them a try!
Emmeline
Haha that's a good review, Kristen! Thank you! I do think you and your kids will love them!
Woodeline
This is very easy and straightforward recipe. I am a sweet potato freak but will try this on the weekend
Emmeline
Thank you, Woodeline! Yeah I'm quite partial to sweet potators myself - but this one is something extra!
Anju
Just looking at your pictures is making my mouth water! Will definitely try out this recipe.
Emmeline
That is one good review! Thank you, Anju!
Gervin Khan
Wow, this is so delicious and so easy to make. My daughter really loves eating potatoes a lot and I am sure she will love it.
Emmeline
Thank you, Gervin! Yeah so simple yet tastes so indulgent. Hope you like it!
Shweta koul
This recipe makes me hungry, I would love to give it a try.
Emmeline
Thank you so much!
Clare Minall
Wow, I love this potato recipe it is so delicious and look so easy to prepare. I will def try to make this for the whole family.
Emmeline
Thank you, Clare! Let me know what they think!
Rebecca Sanchez
My kids would absolutely love these. This would disappear in no time at our house! This is my kind of weekend treat.
Emmeline
Thank you, Rebecca! Mine too 😉
André Rodrigues
That really looks soooooo good! And looks really simple to make it.
Not really a "normal" potato that we eat in Portugal, but it could because looks so fine!
Emmeline
Thank you, André! Yeah not really "normal" in Sweden either but delicious anyway 😉