Recipe

Smashed Potatoes with Parmesan

Crisp edges, creamy centers, garlicky olive oil, and a salty Parmesan crust you will “taste test” straight off the pan.

By Matt Campbell

•

4.8

A sheet pan of smashed Yukon gold potatoes roasted until crisp with melted Parmesan and golden edges, with a small bowl of garlic olive oil in the background, real food photography

If a baked potato and a French fry had a weeknight-friendly baby, it would be smashed potatoes with Parmesan. You boil little Yukons until they are tender, smash them like you mean it, then roast them in olive oil so the edges get lacy and crisp while the inside stays soft and buttery.

The Parmesan is not just a topping here. It melts into the hot oven air and the oiled pan, then turns into a salty, golden crust that basically dares you to sneak “just one more.” Add garlic, a shower of herbs if you feel like it, and suddenly you have a side dish that makes roast chicken and steak feel like they are at a restaurant.

Boiled small Yukon gold potatoes being gently smashed with the bottom of a glass on a parchment lined sheet pan, close-up real kitchen photo

Why It Works

Boil first, roast second for the best of both worlds: fluffy centers plus crispy edges without deep frying.
Oil plus space means the potatoes roast instead of steam, which is what builds that crunchy, browned surface.
Parmesan goes on after smashing so it melts into the nooks and fricos against the pan, creating a savory crust.
Garlic is added in a controlled way so it perfumes the oil without burning. Burnt garlic is a mood killer.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Best reheat (crisp again): Spread on a sheet pan and warm at 425°F for 8 to 12 minutes, flipping once.
Air fryer option: Reheat at 400°F for 4 to 7 minutes in a single layer.
Microwave: Works in a pinch for warmth, but the edges will soften. If you microwave, finish them in a hot skillet for 2 to 3 minutes to bring back crunch.
Freezing: You can freeze them, but the texture turns more “roasted potato” than “crispy smashed.” If you do freeze, reheat from frozen at 425°F until hot and browned, about 18 to 22 minutes.

Common Questions

Do I have to use Yukon gold potatoes?

No, but they are my favorite for this because they turn creamy inside and crisp up nicely. Baby red potatoes work too and get a slightly firmer bite. Russets are a bit more fragile once boiled, so be gentle when smashing.

Why did my potatoes stick to the pan?

Two usual suspects: not enough oil, or the Parmesan cooled and glued itself down before it crisped. Parchment helps a lot here, and it is the easiest way to protect that cheesy crust. Also, do not move the potatoes too early. Let them roast until the bottoms naturally release.

When should I add the garlic so it does not burn?

Garlic can go in two ways: mix finely grated garlic into the oil and drizzle lightly, or add minced garlic during the last 10 minutes of roasting. If your oven runs hot, choose the last-10-minutes method.

Can I make these ahead for a party?

Yes. Boil, dry, and refrigerate the potatoes up to 24 hours ahead. Smash and roast right before serving, or do the first roast, then re-crisp at a higher temp right before guests arrive. Timing is in the make-ahead notes below.

What herbs go best with Parmesan smashed potatoes?

Rosemary is classic, thyme is cozy, chives are clean and oniony, and parsley makes everything taste fresh. If you want a bolder twist, add a little oregano and lemon zest.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for boiling)
Sheet pan (half sheet)
Parchment paper (recommended)
Colander
Potato masher or the bottom of a sturdy glass
Microplane or fine grater (for garlic and Parmesan)
Measuring spoons

I started making smashed potatoes when I realized my brain wants two textures at all times: crispy and creamy. This is my compromise side dish for nights when I want steakhouse energy but I also want to be done cooking before I start negotiating bedtime. The Parmesan is the move. It turns the pan into a little cheese battlefield, and I am not above scraping off the crunchy bits like they are the main course.

Smashed Potatoes with Parmesan

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Ingredients

2 pounds small Yukon gold potatoes (about 1 to 2 inches wide)
1 1/2 tablespoons kosher salt, for the boiling water (plus more to taste)
1/3 cup extra virgin olive oil, divided
3 garlic cloves, finely grated or minced (see instructions)
1 teaspoon black pepper
3/4 cup finely grated Parmesan cheese (about 2 1/2 ounces), plus more for serving
2 tablespoons chopped fresh parsley or chives (optional)
1 teaspoon chopped fresh rosemary or thyme (optional)
Flaky salt, for finishing (optional but highly recommended)
Lemon wedges, for serving (optional, but great with chicken and steak)

Herb variation ideas: swap parsley for dill, add a pinch of crushed red pepper, or finish with a little lemon zest for a brighter vibe.

Instructions

Heat the oven. Arrange a rack in the middle and preheat to 450°F. Line a sheet pan with parchment paper and drizzle with 2 tablespoons olive oil, spreading it around. (Skip preheating the pan since parchment plus an empty hot oven is not the vibe.)
Boil the potatoes. Add potatoes to a large pot and cover with cold water by 1 inch. Salt the water with 1 1/2 tablespoons kosher salt. Bring to a boil, then simmer until the potatoes are fork-tender, about 15 to 20 minutes depending on size.
Dry them well. Drain and let the potatoes sit in the colander for 5 minutes to steam-dry. This helps the edges crisp instead of turning steamy.
Smash. Transfer potatoes to the oiled sheet pan, leaving some space between them. Use a potato masher or the bottom of a sturdy glass to smash each potato to about 1/2-inch thick. If a few edges break off, that is not a problem. Those bits get extra crispy.
Season and oil. Mix the remaining olive oil with the garlic and black pepper. Drizzle over the smashed potatoes. If you are using minced garlic and worry about burning, hold it back and add it in step 7.
Parmesan time. Sprinkle Parmesan generously over each potato, making sure some falls onto the parchment around them. That “overflow” is how you get those crunchy cheese edges.
Roast until crisp. Roast for 25 to 30 minutes, then check color. If you want deeper browning, roast another 5 to 10 minutes. If you held back minced garlic, sprinkle it over the potatoes during the last 10 minutes of roasting.
Finish and serve. Taste and add more salt if needed. Finish with herbs, flaky salt, and a squeeze of lemon if you like. Serve hot, ideally while standing at the counter stealing one.

Make-Ahead Timing

Up to 24 hours ahead: Boil the potatoes, drain, cool, and refrigerate. When ready, smash on the oiled pan and roast as directed. Add 3 to 5 minutes to the roast time since they start cold.
Up to 2 hours ahead: Fully roast, then keep at room temp. Re-crisp at 450°F for 8 to 10 minutes right before serving. This is my favorite party move.

Nutrition information is estimated.

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