Parmesan Smashed Potatoes baby potatoes that are cooked, smashed and baked until they are lightly brown and crisp. They make a great side dish or use them as an appetizer.
We have a tendency to eat a lot of potatoes all year round. Maybe one of the reasons that we eat so many potatoes is because there is an endless amount of ways to eat them.
The smashed potatoes are always a hit in our house. We love the potatoes with their butter garlic flavor with the edges slightly crispy and with the melted cheese on top. I would really suggest that you try these.
- I would suggest using baby potatoes for this recipe, they will bake up faster and they are just plain fun.
- I used Yucan Gold for this recipe, but baby reds would work as well.
- Make sure to cook the potatoes until fork-tender, it will make them easier to smash and will help with the baking time.
- Cooking time may vary depending on the size of the potatoes.
- Use a potato masher to smash the potatoes. If you don’t have a masher a cup will work great too.
- Adding garlic powder and onion powder work really well for flavoring the potatoes. I like using them instead of chopped garlic and onions.
- If you have leftovers you can simply reheat in the oven to the desired temperature in a 350 degree F oven.
Steps for making Parmesan Smashed Potatoes
Scrub the potatoes and place them in a saucepan and with enough water to cover them. Cook the potatoes until fork-tender about 20 to 30 minutes.
Once the potatoes are fork-tender drain the water and allow the potatoes to dry.
Preheat oven to 425 degrees F. Line a rimmed baking pan with aluminum foil and spray with a nonstick cooking spray.
Melt the butter and add the olive oil, garlic powder, onion powder, and chive, mix well.
Place the cooked potatoes on the prepared baking pan. With a potato masher or cup smash the potatoes.
Brush each potato with the butter mixture. Place in the oven and bake until the edges of the potatoes are brown and crisp.
Remove from the oven and sprinkle with shredded Parmesan cheese and place back in the oven and bake 2 to 4 minutes longer until the cheese is melted and lightly browned. Serve.
Looking for more potato recipes? Check these out:
Parmesan Smashed Potatoes
- 2 pounds baby potatoes
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 cup grated Parmesan cheese
- Scrub the potatoes and place them in a pan with enough water to cover them. Cover and bring the potatoes to a boil over medium-high heat. Once they start to boil reduce to medium and continue to cook until fork-tender about 20 to 30 minutes.
- Once the potatoes are tender drain the water and allow the potatoes to dry.
- Preheat the oven to 425 degrees F. Line a rimmed baking pan with aluminum foil and spray with a nonstick cooking spray.
- In a small bowl combine the melted butter, olive oil, garlic powder, onion powder, and chive mix together.
- Place the potatoes on the prepared pan and with a potato masher smash the potatoes.
- Brush each of the potatoes with the butter mixture. Place in the preheated oven and bake 15 to 20 minutes or until the edge start to brown.
- Remove from the oven and sprinkle with the Parmesan cheese. Place the pan back into the oven and bake for another 2 to 4 minutes or until the cheese is melted and lightly browned. Serve.
- Use baby potatoes for this recipe. They will bake faster and they are fun to eat.
- Use a potato masher to smash the potatoes. If you don't have a masher you can use a cup.
- For potatoes that are crisper bake for a longer amount of time or until more of the potato is browned.
- To reheat the potato preheat the oven to 350 and bake the potatoes until the desired temperature.
- Serve with sour cream is desired.
This recipe was originally published on January 7, 2014. It has been updated with new content and pictures on October 5, 2020.