Smashed Potatoes with Parmesan

These smashed potatoes with Parmesan are the kind of side dish that makes people hover near the sheet pan. They are fluffy inside, shatteringly crisp at the edges, and finished with a salty, nutty cheese crust that tastes like more effort than it is.

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Elena Martinez

Elena Martinez

Elena Martinez is a former bakery manager turned full-time food writer and recipe developer. With over a decade of experience translating professional culinary techniques into approachable home cooking, she believes that a great meal doesn't require a culinary degree or expensive ingredients.

Smashed Potatoes with Parmesan

If you have ever wished roasted potatoes could be both pillowy and crunchy without fussing with precise knife work, smashed potatoes are your answer. You boil little potatoes until tender, gently smash them, then roast them hard and hot so every craggy edge turns golden. Parmesan takes it over the top by melting into a lacy, savory crust.

A sheet pan of golden smashed baby potatoes with crisp edges and melted Parmesan crust, sprinkled with chopped parsley, photographed in natural kitchen light

I love this recipe because it is forgiving. If a potato cracks a bit too much, great. That is more surface area for crisping. If your Parmesan browns deeply around the edges, also great. That is flavor.

Why this works

  • Boiling first cooks the centers through before the high-heat roast begins, so you get fluffy middles without guesswork.
  • Smashing creates lots of rough edges, which means more browning and crunch.
  • Hot oven plus fat drives moisture off the surface so the potatoes fry slightly on the pan.
  • Parmesan melts and browns into a savory crust that clings to the potato ridges.

Ingredients you need

Here is the short list. You can absolutely riff, but this combination is my weeknight favorite.

  • Small potatoes: baby Yukon Gold, red potatoes, or fingerlings
  • Kosher salt: for the boiling water and for finishing
  • Butter and olive oil: butter for flavor, oil for high-heat crisping
  • Garlic: minced or finely grated
  • Parmesan: freshly grated melts best; pre-grated can work, but anti-caking agents may make it melt a little less smoothly
  • Black pepper: a generous grind
  • Parsley or chives (optional): for freshness

Potato size note: aim for 1.5 to 2 inches wide. If they are much larger, they still work, but plan on a longer boil and a slightly gentler smash so they do not fall apart.

Step-by-step

1) Boil until just tender

Put the potatoes in a pot and cover with cold water by about an inch. Salt the water like pasta water, about 1 to 2 tablespoons kosher salt per quart. Bring to a boil, then lower to a steady simmer until a knife slides in with little resistance and the potato can slip off the knife, usually 15 to 20 minutes depending on size. Do not let them boil aggressively, which can break the skins and waterlog the potatoes. Drain and let them sit in the colander for 5 minutes to steam off excess moisture.

2) Heat the pan

While the potatoes steam dry, set a rimmed sheet pan in the oven and preheat to 450°F. When the pan is hot, carefully pull it out and add the olive oil first. If you are sensitive to smoke, add the butter after you take the pan out, and it will melt quickly in the hot oil. If your butter tends to brown fast, you can also dot the butter over the potatoes after the first roast instead.

3) Smash, then season

Arrange the potatoes on the hot pan, leaving a little breathing room. Use the bottom of a drinking glass or a measuring cup to press each potato to about 1/2-inch thick. If the skins split, you are doing it right.

Sprinkle with salt and pepper. For easier garlic coverage, stir the garlic into a tablespoon or two of the warm oil and butter on the pan, then spoon or brush it over the tops.

4) Add Parmesan later

For the best crust, sprinkle Parmesan after the first roast. Roast the smashed potatoes for 20 minutes, then pull the pan out, sprinkle Parmesan over each potato, and roast 10 to 15 minutes more until deeply golden and crisp.

5) Rest, then serve

Let them cool on the pan for 3 minutes. This short rest helps the cheese crust set so it lifts cleanly. Finish with herbs if you like.

A close view of one smashed potato with browned Parmesan crust and crisp, jagged edges on a metal sheet pan

Recipe

Smashed Potatoes with Parmesan

Serves: 4 to 6

Time: 45 to 55 minutes

Ingredients

  • 2 pounds small potatoes (baby Yukon Gold, red, or fingerling)
  • Kosher salt
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 2 to 3 cloves garlic, minced or finely grated
  • 3/4 cup finely grated Parmesan (about 2.5 ounces), plus more to taste
  • Freshly ground black pepper
  • 2 tablespoons chopped parsley or chives (optional)

Instructions

  1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 to 2 tablespoons kosher salt per quart of water. Bring to a boil, then reduce to a steady simmer and cook until tender, 15 to 20 minutes. Drain and let steam dry 5 minutes.
  2. Place a rimmed sheet pan in the oven and preheat to 450°F.
  3. Carefully remove the hot pan from the oven. Add olive oil, then add the butter and tilt to coat. (If you prefer, save the butter and dot it over the potatoes after the first roast.)
  4. Add potatoes to the pan and smash each to about 1/2-inch thick using the bottom of a glass. Season with salt and pepper.
  5. Stir garlic into 1 to 2 tablespoons of the warm oil and butter from the pan, then spoon or brush over the potatoes.
  6. Roast 20 minutes. Remove pan, sprinkle Parmesan over each potato, and return to the oven for 10 to 15 minutes, until crisp and golden.
  7. Rest 3 minutes on the pan, then finish with herbs and serve hot.

Notes

  • Extra crispy: roast 5 minutes longer before adding Parmesan, or switch the oven to broil for the final 1 to 2 minutes and watch closely.
  • Cheese options: Pecorino is saltier and sharper. Use a little less and add to taste.
  • Garlic tip: if you worry about burnt garlic, brush it on halfway through roasting instead of at the start.
  • Pre-grated Parmesan: some brands contain anti-caking agents, so the crust may melt and brown a little less evenly. It will still taste great.

Choosing potatoes

Most small potatoes work, but here is what changes depending on what you grab:

  • Yukon Gold or other yellow potatoes: creamy interiors, my top pick for fluffy middles.
  • Red potatoes: slightly waxier, they hold their shape well and smash neatly.
  • Fingerlings: extra surface area and lots of crisp edges, just keep the smash gentle.
  • Russets: starchier and more fragile, so they are more prone to breaking down. If you only have russets, cut into 2-inch chunks and simmer gently, then treat them like rustic smashed bites.

Variations

Once you have the method, you can change the personality of the whole tray with one or two swaps.

  • Lemon herb: add lemon zest with the Parmesan, finish with lemon juice and parsley.
  • Spicy: sprinkle smoked paprika and chili flakes before roasting, then add Parmesan later as written.
  • Ranch vibes: finish with chopped dill and chives, plus a little garlic powder and onion powder before roasting.
  • Rosemary garlic: add finely chopped rosemary to the oil, then roast.
  • Cheddar Parmesan blend: use half Parmesan for crust and half sharp cheddar for extra melt, added in the final 10 minutes.
A dinner plate with several Parmesan smashed potatoes beside roasted chicken and a simple green salad, set on a wooden table

Troubleshooting

My potatoes are not crispy

  • They may be too wet. Let them steam dry after draining.
  • Your pan might not be hot. Preheating the sheet pan makes a big difference.
  • You may need more space. Crowding traps steam, so use two pans if needed.

The Parmesan burned

  • Add the cheese later, after the potatoes have already started browning.
  • Finely grated Parmesan tends to melt more evenly than very dry, shelf-stable grated cheese, which can scorch or melt unevenly.
  • Move the pan to a slightly lower rack for the final roast.

The potatoes fell apart when I smashed them

  • They might be a bit overcooked. Next time, simmer until tender but not collapsing.
  • Smash gently and stop at about 1/2-inch thick. If they break, still roast them. They will be delicious, just more rustic.

Make-ahead and leftovers

Can I prep these earlier?

Yes. Boil and drain the potatoes up to 24 hours ahead. Store them covered in the fridge. When you are ready, let them sit out while the oven preheats, then smash and roast as usual. Cold potatoes take a few extra minutes to crisp, which is not a bad thing.

How to reheat

Reheat on a sheet pan at 425°F for 10 to 15 minutes until hot and crisp again. The microwave will warm them, but it softens the crust.

Leftover ideas

  • Chop and toss into a breakfast scramble with eggs and spinach.
  • Warm and top with a fried egg, hot sauce, and a handful of arugula.
  • Crumble into a salad like crunchy potato croutons.

Serving ideas

These go with nearly anything, but they really shine next to simple mains where the potatoes can be the loudest thing on the plate.

  • Roast chicken, spatchcocked or just thighs
  • Seared salmon with lemon
  • Steak night, especially with a peppery arugula salad
  • Meatballs in marinara (dip the crispy edges, it is excellent)
  • Veggie dinner with a big chopped salad and a soft-boiled egg

FAQ

Do I have to peel the potatoes?

Nope. The skins help the potatoes hold together and they get wonderfully crisp.

Can I use grated Parmesan from a shaker?

You can. Just know it may brown a little faster and melt a little less evenly than freshly grated, so use a lighter hand and add more to taste after baking.

Should I use parchment paper?

I usually skip it because direct contact with the hot pan boosts browning. If you prefer easier cleanup, parchment works, just expect slightly less crunch on the bottoms.

What if I do not have butter?

All olive oil is fine. You will lose a little richness, but the Parmesan brings plenty of savoriness.