Hosting a gluten-free dinner party? These crispy Parmesan smashed potatoes are my go-to side dish that never fails to impress. They’re naturally gluten-free, easy to prep ahead, and come out golden, cheesy, and packed with flavor.
As someone who’s hosted dozens of gluten-free gatherings, I love recipes like this that are simple, stunning, and crowd-approved by both gluten-free and gluten-full guests alike. The method is simple, just boil, smash, season, roast. The results are crispy on the outside, creamy in the middle, and the kind of side dish people ask for the recipe.
Why You’ll Love this Recipe
Ingredients
Serving Tip
A sprinkle of parsley (or chives!) balances the richness. It’s optional, but it makes the whole dish feel a little more elevated — especially for guests.
Ingredient Notes
- Small potatoes – Yukon golds or red work best. Choose ones around 1.5 inches wide for even cooking.
- Olive oil – Helps crisp up the edges.
- Garlic powder + Italian seasoning – Flavor boosters without chopping.
- Parmesan cheese – I recommend microplaning for melt + coverage.
- Kosher salt + black pepper
- Fresh parsley – For garnish and freshness.
How to Make Parmesan Smashed Potatoes
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Skip the Parmesan or try a dairy-free grated cheese alternative that melts well.
That’s totally fine. Craggy edges just mean crispy texture. Just avoid mashing them completely flat.
es! Toss in 4-5 whole garlic cloves while boiling the potatoes, then smash them right alongside. Or brush the smashed potatoes with minced garlic mixed into the olive oil for a garlic parmesan version.
Baby Yukon golds are ideal because they’re creamy and hold together well when smashed. Red potatoes also work.
Yes. After boiling and smashing, brush with the seasoned oil and air fry at 400°F for 15-18 minutes, flipping halfway. Add the parmesan in the last 2-3 minutes.
Expert Tips
Storage instructions
Store: In an airtight container in the fridge for up to 4 days.
Reheat: Bake at 375°F for 8–10 minutes, or air fry at 380°F for 4–5 minutes until crispy again.
Serving suggestions
- Entertaining: Pair with gluten-free fried chicken, roasted chicken thighs, or grilled steak.
- Holiday dinners: Serve alongside roasted rainbow carrots and your favorite protein for a naturally gluten-free spread.
- Casual nights: Add to a spread with dips, olives, and gluten-free focaccia.
- Fancy it up: Drizzle with hot honey or truffle oil for a restaurant-style upgrade.
More gluten-free sides to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Crispy Parmesan Smashed Potatoes
Ingredients
- 24 oz (680 g) small yukon gold potatoes - Yukon gold or red preferred, about 1–2 inches in diameter
- 2 teaspoons kosher salt - divided (half for boiling in the water, half for seasoning)
- 3 tablespoons (42 g) extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- ⅓ cup (33 g) grated Parmesan cheese - about ¾ ounce, microplaned for best melt
- 1 tablespoon (4 g) chopped fresh parsley - for garnish (optional)
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Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place 24 oz (680 g) small yukon gold potatoes in a large pot and cover with cold water. Add 1 teaspoons kosher salt.
- Bring to a boil and cook until the potatoes are just fork-tender, about 15–20 minutes.
- Drain and let them cool slightly so they’re easier to handle.
- Arrange the potatoes on the prepared baking sheet. Use the bottom of a glass or measuring cup to gently smash each one to about ½-inch thick.
- In a small bowl, whisk together 3 tablespoons (42 g) extra virgin olive oil, 1 teaspoons kosher salt, 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, and ½ teaspoon black pepper.
- Spoon the seasoned oil evenly over each smashed potato and brush over the tops.
- Bake for 25–30 minutes, or until the edges are golden brown and crisp.
- Remove the pan from the oven and sprinkle ⅓ cup (33 g) grated Parmesan cheese over the potatoes. Return to the oven for 5–7 minutes, until the cheese is melted and lightly golden.
- Top with 1 tablespoon (4 g) chopped fresh parsley, if desired. Serve hot for the crispiest texture.
Notes
- Gluten-Free Note: This recipe is naturally gluten-free, but always check your labels to ensure no hidden gluten or cross-contact.
- Freshly grated parmesan melts best. Use a microplane for light, even coverage.
- Serve right away for the best texture. Leftovers can be crisped up in the oven or air fryer.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Hi, I’m Meg!
I’ve lived with celiac disease for over 13 years and have since spent my time developing gluten-free recipes to make gatherings feel inclusive and delicious. These potatoes are on repeat in our home — especially for dinner parties where I want something simple but stunning.
