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Close-up of a single smashed potato topped with melted parmesan and fresh parsley.
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Crispy Parmesan Smashed Potatoes

Crispy parmesan smashed potatoes with golden edges and melted cheese. Boil, smash, roast. Naturally gluten-free and a simple, flavorful side dish perfect for dinner parties.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings 4 servings
Metric - US Customary

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.
    Raw baby Yukon gold potatoes in the bottom of a large pot before boiling.
  • Bring to a boil and cook until the potatoes are just fork-tender, about 15–20 minutes.
    Fork holding a boiled potato over a bubbling pot to test tenderness.
  • Drain and let them cool slightly so they’re easier to handle.
    Cooked whole potatoes arranged on a parchment-lined baking sheet.
  • 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.
    Boiled potatoes smashed flat on a baking sheet, ready for seasoning.
  • 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.
    A glass mixing bowl with olive oil, salt, pepper, Italian seasoning and garlic powder.
  • Spoon the seasoned oil evenly over each smashed potato and brush over the tops.
    Smashed potatoes sprinkled with salt, pepper, and oil before roasting.
  • 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.
    Golden smashed potatoes fresh from the oven with melted parmesan on top.
  • Top with 1 tablespoon (4 g) chopped fresh parsley, if desired. Serve hot for the crispiest texture.
    Parmesan smashed potatoes roasted on parchment-lined baking sheet with golden crispy edges.

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

Calories: 263kcal | Carbohydrates: 32g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 1320mg | Potassium: 753mg | Fiber: 4g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 35mg | Calcium: 102mg | Iron: 2mg
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