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—simple, stunning, and crowd-approved by both gluten-free and gluten-full guests alike.
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 XYZ
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.
Totally fine. Craggy edges = crispy texture. Just avoid mashing them completely flat.
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 roast chicken, grilled steak, or a charcuterie board.
- Brunch: Serve with eggs and fruit for a savory morning side.
- Casual nights: Add to a spread with dips, olives, and gluten-free flatbread.
- 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.
Parmesan Smashed Potatoes
Ingredients
- 24 oz small 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 extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt - for seasoning the potatoes
- ½ teaspoon black pepper
- ⅓ cup grated Parmesan cheese - about ¾ ounce, microplaned for best melt
- 1 tablespoon chopped fresh parsley - for garnish (optional)
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place 24 oz of small yukon gold potatoes in a large pot and cover with cold water. Add 1 teaspoon of 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 olive oil, 1 teaspoon 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 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 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.