Learn how to make this perfectly crispy smashed potatoes recipe with the added flavors of garlic, parmesan cheese, and fresh herbs. This simple yet delicious recipe is a real crowd-pleaser and family favorite.
The Best Smashed Potatoes Recipe
These amazing smashed potatoes are crispy on the outside, creamy on the inside, and full of flavor from Parmesan cheese and fresh herbs. Serve them as a tasty appetizer with dipping sauce or as an easy side dish for sloppy joes, chicken fried chicken, baked tilapia, and lemon pepper chicken.
Smashed Potatoes Ingredients
You will need baby yellow potatoes, kosher salt, olive oil, garlic powder, onion powder, black pepper, fresh herbs like parsley, chives, or dill, and Parmesan cheese for this recipe.
How to Make Smashed Potatoes
Add the potatoes to a large pot of cool water with a teaspoon of salt. Bring the potatoes to a hard boil and then reduce to a gentle boil. Cook until fork tender and then plunge into ice water to stop the cooking process. Meanwhile, combine the remaining salt, olive oil, garlic powder, onion powder, and black pepper in a small bowl. Brush a large baking sheet with a small amount of the olive oil mixture.
Once the potatoes are thoroughly cooled, dry them and place them on the baking sheet. Using a potato masher (wire masher), smash the potatoes, trying to keep them in one piece. Brush the potatoes with the remaining olive oil mixture. Roast for 30 minutes or until golden brown. Remove them from the oven and sprinkle them with fresh herbs and Parmesan cheese. Return the potatoes to the oven for 5-10 minutes. For best results, serve them promptly.
Recipe Tips for Crispy Smashed Potatoes
- Use small gold or red potatoes and boil just until tender.
- I love parchment paper, and I recommend it often. For this particular recipe, skip it. Oil the baking sheet so the potatoes crisp in the heat of the oil on the metal. If you are concerned about the mess, use an older well, seasoned baking sheet.
- Of course, you could simply smash the potatoes with the bottom side of a cup or glass, but using a wire potato masher creates many nooks and crannies for crispy bites. If you don’t have a potato masher, use a fork. A meat serving fork works well because there is more space between the tongs.
- Dry the potatoes well and let the steam escape after smashing for extra crispy potatoes.
- Serve with a tasty dipping sauce like comeback sauce, boom boom sauce, honey mustard, or yum yum sauce.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven on a baking sheet loosely covered with aluminum at 400 degrees for 10 minutes or until warm. Or reheat in a skillet on the stovetop over medium heat or in the air fryer at 400 degrees for 2-3 minutes.
More Potato Recipes
Smashed Potatoes
Ingredients
- 2 lbs baby yellow potatoes
- 1 1/2 teaspoons salt
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh herbs like dill, chives, and parsley
- 2 tablespoons Parmesan cheese
Instructions
- Add the potatoes to a large pot of cool water with a teaspoon of salt. Bring the potatoes to a hard boil and then reduce to a gentle boil. Cook until fork tender and then plunge into ice water to stop the cooking process.
- Meanwhile preheat oven to 425 degreese. Combine the remaining salt, olive oil, garlic powder, onion powder, and black pepper in a small bowl. Brush a large baking sheet with a small amount of the olive oil mixture.
- Once the potatoes are fully cooled, dry them and place them on the prepared baking sheet. Using a potato masher (wire masher), smash the potatoes, trying to keep them in one piece. Brush the potatoes with the remaining olive oil mixture.
- Roast for 30 minutes or until golden brown. Remove from the oven and sprinkle with the fresh herbs and Parmesan cheese. Return to the oven for 5-10 minutes. For best results, serve these potatoes promptly.
Notes
- Use small gold or red potatoes and boil just until tender.
- I love parchment paper, and I recommend it often. For this particular recipe, skip it. Oil the baking sheet so the potatoes crisp in the heat of the oil on the metal. If you are concerned about the mess, use an older well, seasoned baking sheet.
- You could, of course, simply smash the potatoes with the bottom side of a cup or glass, but using a wire potato masher makes a lot of nooks and crannies for crispy bites. If you don’t have a potato masher, use a fork. A meat serving fork works well because there is more space between the tongs.
- Dry the potatoes well and let the steam escape after smashing for extra crispy potatoes.
Nutrition
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Julia
I am a big fan of potatoes and these were both crispy and delicious! Thank you for your recipe – It made a great side dish for our grilled pork tenderloin.