Crispy, golden brown potatoes with a parmesan crust that melts in your mouth are the ultimate comfort food. If you’re hosting a dinner party, preparing a weeknight meal, or just craving a savory snack, this recipe is perfect for you.In the recipe, we will tell you how to make this crispy smashed potatoes recipe with parmesan cheese very easily and deliciouslyBy following the tips in this recipe, you too can make this restaurant-quality dish at home.
Why This Recipe Works
Smashed potatoes are wonderful because they combine the fluffy interior of a baked potato with the irresistible crunch of fried food.Adding Parmesan cheese elevates this dish with a salty, umami-rich crust that pairs beautifully with herbs and spices.One of the secrets to this recipe is that after boiling the potatoes until tender, smashing them and roasting them on high heat creates a surface area for golden crisping.
Ingredients
(Serves 4-6)
1.5 lbs (700g) baby potatoes (Yukon Gold or red potatoes are best)
3 tbsp olive oil (or avocado oil for high smoke point)
1/2 cup grated parmesan cheese (freshly grated preferable)
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
1 tsp sea salt
2 tbsp fresh parsley or chives (for garnish)
Optional: 1/4 tsp chili flakes for heat
Step by Step Instructions
- Prep the Potatoes
Wash the potatoes thoroughly and don’t throw away the skins for extra texture and nutrients.
Boil in a large pot of salted water for 15 to 20 minutes until fork-tender. Do not overcook or it will become mushy and difficult to smash. - Smash
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Drain potatoes and let cool slightly. Press each potato with a flat bottomless glass or potato masher to flatten, remaining intact. - Season and Cheese It Up
Drizzle olive oil over smashed potatoes. Mix parmesan, garlic powder, smoked paprika, salt, and pepper in a small bowl. Sprinkle over each potato. - Roast
Bake in the oven for 20 to 30 minutes until the edges are deep golden and crispy. If you want it extra crunchy, you can boil it for the last 2 to 3 minutes, being careful not to burn it. - Serve
You can garnish it with fresh parsley or chips and enjoy it more when it is hot. You can also dip it with aioli, sour cream or mariana sauce.
Tips for Crispiness
- Dry Potatoes: After boiling, dry the potatoes well so that they do not steam in the oven.
- Â Use Freshly Grated Parmesan: The melting process may be slow if the pre-grated cheese contains anti-caking agents.
- Maintain Space: Keep the potatoes separate so that they are evenly crispy.
- Double the Cheese: Halfway through baking, sprinkle parmesan again for an extra crispy crust.
Serving SuggestionsÂ
You can pair these crispy smashed potatoes with:
- Grilled steak, roasted chicken, or herb-crusted salmon.
- Fresh arugula salad with lemon vinaigrette.
- Add a small dollop of garlic herb butter to enhance the richness.
Try Variations
- Herb Lover’s Version: You can add rosemary, thyme, or dill to the seasoning mix.
- Truffle Version: After baking, you can drizzle truffle oil and add shaved parmesan.
Vegan Friendly:Use nutritional yeast instead of Parmesan and use plant-based oils.
FAQ
Why won’t my potatoes get crispy?
If you have too many potatoes in the pan, they will trap moisture, so you may want to use two baking sheets.
Can I use regular-sized potatoes?
Baby potatoes are the best, but if you want to use larger potatoes, cut them into 2-inch pieces and boil them.
How do I reheat leftovers?
Reheat in the air fryer at 375°F (190°C) for five to seven minutes or in the oven to make sure it stays crispy and do not use the microwave as this will cause them to become soggy.
Is there a substitute for parmesan?
You can mix cheddar with pecorino romano, asiago, or mozzarella for different flavors.
Are these gluten-free?
Yes, this recipe is completely naturally gluten-free.
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