Golden and crispy on the outside and irresistibly tender on the inside – these Crispy Smashed Potatoes are a delicious potato side dish. Smashed baby potatoes are roasted on a baking sheet in the oven with fresh herbs and Parmesan cheese until crispy.
Potatoes have always been a go-to side dish on my menus. When my boys were younger, Crispy Oven Baked Fries were on the menu almost every week. Cheddar Mashed Potatoes and Broccoli Cheese Mashed Potatoes were also big family favorites.
But every now and then I get bored and feel the need to mix things up a little. That’s where these Crispy Smashed Potatoes come in. They are delicious, golden, crispy bites of goodness and a fun departure from ordinary potato side dish recipes.
They’re also super versatile and guaranteed family-friendly.
Ingredients and Substitutions
- Potatoes: You’ll need a dozen baby yellow or red potatoes. For this recipe, I prefer the yellow variety because they’re so gosh darn creamy and delicious, but red works very well too.
- Oil: A little extra virgin olive oil.
- Seasoning: Simply season the potatoes with salt and freshly ground black pepper or substitute your favorite all-purpose seasoning, like Lawry’s Seasoned Salt.
- Cheese: The base recipe calls for grated Parmesan cheese but these potatoes are delicious with softer cheeses like cheddar and smoked gouda. If you’re using a softer cheese, add it towards end of baking time.
- Fresh herbs: I like to add a touch of fresh herbs, but not too much. I want the main flavor to come from the potatoes and Parmesan and the herbs should just lightly accent that flavor. I’ve done them with both thyme and rosemary and will use whatever I have on hand. You can absolutely substitute dry herbs (see recipe below) if you don’t have fresh on hand.
How to Make Crispy Smashed Potatoes
Before smashing the potatoes, you need to boil them until tender. Just boil the unpeeled potatoes in a large pot of salted water until they are tender when pierced with the tip of a sharp knife.
- Set the potatoes on a baking sheet, in rows with a little space in between.
- To smash them I used my potato masher but any clean, flat surface will work. The bottom of a glass, coffee cup, etc. Just smash them lightly so that they spread out, but keep them intact.
- Season the smashed potatoes with a little salt and pepper, drizzle with olive oil, and sprinkle with Parmesan and fresh herbs.
- Pop the baking sheet in a preheated 450 degree F oven and roast the potatoes for 20 to 25 minutes until golden and crisp around the edges.
Storage and Reheating Tips
Refrigerate: Store the potatoes in an airtight container or resealable bag and refrigerate for up to 3 to 4 days.
Freeze: For longer storage, lay the potatoes in a single layer on a baking sheet and freeze for about an hour, then transfer to a freezer-safe bag or container and freeze for up to 2 months.
Reheating: The best way to reheat these potatoes so they retain their crispiness is on a baking sheet in the oven preheated to 400 degrees F. Bake them for about 10 minutes or until heated through and crisp. You can also reheat them in an air fryer at 375 degrees F for 5 to 7 minutes. Or, if you’re in a hurry, a couple of minutes in the microwave will work, but they will not be as crispy.
Serving Suggestions
Crispy Smashed Potatoes go well with any main dish that you would typically serve with mashed potatoes. They are absolutely lovely with an entree that includes gravy like Cream of Mushroom Pork Chops, Eye of Round Roast Beef, or Homemade Salisbury Steak.
Serve them with sandwiches and wraps instead of French fries with ketchup for dipping. Honestly, they are so irresistible I could just pick them up and eat them all by themselves!
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Crispy Parmesan Smashed Potatoes
Golden and crispy on the outside and irresistibly tender on the inside – these Crispy Smashed Potatoes are a delicious potato side dish. Smashed baby potatoes are roasted on a baking sheet in the oven with fresh herbs and Parmesan cheese until crispy.
Instructions
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Place unpeeled potatoes in a large pot and add water until covered by about 1-inch. Add 1 tablespoon of salt. Place the pot over HIGH heat, cover, and bring to a boil. Reduce heat slightly to keep the potatoes at a low boil for about 15 minutes, or until tender when pierced with a sharp knife (but not falling-apart tender).
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Meanwhile, preheat oven to 450 degrees F and coat a large rimmed baking sheet with nonstick cooking spray. Drain and transfer potatoes to the prepared baking sheet, about 1-inch apart. Use a potato masher or the flat bottom of a clean glass to smash the potatoes down lightly, spreading them out but keeping them intact. Sprinkle with a little salt and pepper, drizzle with olive oil, sprinkle with Parmesan, and sprinkle with a little thyme or rosemary.
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Roast in a preheated oven for 20 to 25 minutes or until browned and crispy.
Notes
Try using seasoned salt instead of salt and pepper. Also delicious with different cheeses – cheddar, smoked gouda, etc. If using a softer cheese, add it towards end of baking time.
Nutrition
Calories: 475 kcal · Carbohydrates: 102 g · Protein: 15 g · Fat: 3 g · Saturated Fat: 1 g · Cholesterol: 6 mg · Sodium: 1955 mg · Potassium: 2907 mg · Fiber: 11 g · Sugar: 8 g · Vitamin A: 146 IU · Vitamin C: 57 mg · Calcium: 137 mg · Iron: 5 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on October 1, 2015. It has been updated with new text and images.
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