Crispy Smashed Parmesan Potatoes

I still get that snap-crackle-pop feeling every time I bite into these crispy smashed parmesan potatoes. They’re tiny flavor bombs—crisp edges, soft insides, and that salty cheese crunch that just wakes up your taste buds.

This recipe lights me up because it reminds me of lazy Sunday brunches back in Austin: my brother and I would rummage through the pantry, hoping to find a snack we could sprinkle cheese over. We’d crank up some salsa, throw back mimosas (or iced tea), and chat about my blog ideas. Those afternoons, laugh-filled and full of cheesy goodness, are pure magic.

These potatoes are grounded in comfort but feel fancy—perfect for feeding your crew, dropping into taco nights, or turning weekday meals into something special.

The crispy smashed parmesan potatoes bring simple spuds to super fan status with very little fuss, and they hit all the right notes.

Short Description

Tiny potatoes smashed, baked to crunchy-cheesy perfection with parmesan, garlic, and herbs—simple, snackable, and totally addictive.

Ingredients You’ll Need

Main Ingredients

• 1 ½ lb baby potatoes (red or yellow), washed
• 2 Tbsp olive oil (plus extra for drizzling)
• ¼ tsp salt

Seasoning & Cheese

• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp dried thyme or rosemary, crushed

Optional or Substitutions

• Swap Parmesan with Pecorino Romano for sharper tang
• Use fresh garlic (1 clove, minced) in place of garlic powder
• Dairy‑free? Toss with nutritional yeast + paprika

Step-by-Step Cooking Instructions

Step 1: Boil Potatoes
Place potatoes in salted water, bring to a gentle boil, and simmer for 15 minutes until fork‑tender. Drain and let slightly cool.

Step 2: Preheat Oven & Smash
Heat oven to 425 °F (220 °C). Line a baking sheet with parchment. Gently smash each potato with a glass or spatula until about ½″ thick.

Step 3: Season and Coat
Drizzle oil over potatoes, sprinkle salt evenly, then top with Parmesan, garlic powder, and thyme. Pat cheese into the potato surface.

Step 4: Bake to Crispy Golden
Bake at 425 °F for 20 minutes, then switch to broil for 2–3 minutes until edges are deeply golden and cheese is bubbly. Watch closely!

Step 5: Rest & Garnish
Let sit for 2 minutes so cheese sets. Sprinkle fresh parsley or chives before serving.

Mistakes to Avoid & Solutions

Mushy potatoes from overboiling: Stop cooking when a fork pierces with just a little resistance—don’t let them fall apart.

Cheese falls off after baking: Pat cheese gently onto hot potatoes before baking so it melts into the crevices.

Uneven crisping: Use parchment and space potatoes apart—crammed ones steam, not crisp.

Edges burn under broiler: Keep broiler door slightly cracked and watch like a hawk for the final minute.

Serving Suggestions & Pairings

The potatoes pop with salt-nutty crunch and creamy centers. They look gorgeous piled high on a platter—root beer candles optional.

Optional pairings:

• Spicy aioli or garlic yogurt dip
• A crisp green salad with lemon vinaigrette
• Smoky grilled veggies or jalapeño poppers

Variations and Customizations

Herb twist: Toss with chopped rosemary and minced garlic before baking.

Spicy kick: Add a pinch of cayenne or chili flakes along with cheese.

Cheesy lovers: Mix cheddar or Gruyère with Parmesan for gooier tops.

Vegan option: Use nutritional yeast instead of cheese and spray light olive oil.

Nutrition Information

• Calories: ~180 kcal
• Protein: 6g
• Carbs: 18g
• Fat: 10g

Frequently Asked Questions (FAQs)

1. Can I make these ahead of time?
Yes! Boil and smash in advance; bake just before serving to keep them crisp.

2. Can I air fry instead of baking?
Absolutely! Air fry at 400 °F for 12–15 minutes, shake halfway.

3. How long do leftovers last?
Store in airtight container in fridge for up to 2 days; reheat on sheet at 375 °F until crisp.

4. Can I freeze them?
Freeze after baking. Reheat at 425 °F for 8–10 minutes from frozen.

5. Can I use sweet potatoes?
Yes! Adjust bake to 18 minutes—watch so cheese doesn’t scorch.

Final Thoughts

Every time I make these, I feel a little spark of joy—simple ingredients, dramatic results. I love how cooking tiny smashed potatoes can feel low-key yet pull big flavor and admiration from everyone around the table. It’s the kind of dish that builds community, like little flavor hugs.

Give them a go, and let me know how yours turned out. Tag me on Instagram or drop a comment—I live for potato love!