Baked Crispy Parmesan Smashed Potatoes are more than just a delightful side dish—they are a testament to the power of simple, heartfelt cooking. This recipe brings me back to cozy family gatherings and sunlit summer afternoons, reminding me of cherished moments spent around the table with loved ones.
I remember one particular summer evening when my family gathered at my grandmother’s house for a backyard barbecue. My grandmother, known for her impressive spread of comfort food, decided to try something new: a recipe she had seen on a cooking show. As we gathered around the picnic table, she presented these golden, crispy smashed potatoes with a flourish. The table was filled with laughter, the clinking of glasses, and the aroma of grilled meats. But it was those potatoes—crispy on the edges with a cheesy, savory topping—that stole the show.
The beauty of Baked Crispy Parmesan Smashed Potatoes lies in their simplicity. You start with small red or yellow potatoes, which are boiled until tender and then smashed to create that perfect crispy texture. Drizzled with olive oil and melted butter, they are seasoned with garlic powder, kosher salt, and freshly ground black pepper. It’s the addition of freshly grated Parmesan cheese that transforms them into a mouthwatering treat.
These potatoes hold a special place in my heart because they symbolize the joy of sharing a meal with family. As they roast in the oven, the anticipation builds, and the kitchen fills with a savory aroma that’s impossible to resist. When you finally pull them out of the oven, golden and bubbling with melted cheese, you know that you’ve created something truly special. The final touch of fresh parsley adds a burst of color and freshness, making them not only delicious but also beautiful.
Whether you’re preparing a casual weeknight dinner or hosting a festive gathering, these Baked Crispy Parmesan Smashed Potatoes are sure to impress. They are easy to make, yet their crispy, cheesy goodness makes them feel like a treat. I hope this recipe brings you as much joy and satisfaction as it has brought to my family and me.
Baked Crispy Parmesan Smashed Potatoes
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Ingredients
- 2 pounds small red or yellow potatoes
- 2 tablespoons olive oil, divided
- 2 tablespoons melted butter
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder or granulated garlic
- ½ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, divided
Directions
- Preheat your oven to 425°F (220°C).
- Place the potatoes in a large pot, add enough water to cover them, and bring to a boil. Cook until the potatoes are tender, about 15 minutes. Drain thoroughly.
- Grease a baking sheet with 1 tablespoon of olive oil. Arrange the boiled potatoes on the baking sheet.
- Using the back of a sturdy glass or cup, gently press down on each potato to flatten them to about ¼ inch thick.
- Drizzle the remaining olive oil and melted butter over the smashed potatoes. Season with kosher salt, garlic powder, and black pepper.
- Roast the potatoes in the oven for about 30 minutes, or until they turn crispy and golden brown around the edges.
- Remove the potatoes from the oven and sprinkle Parmesan cheese over the top. Return to the oven for an additional 5 minutes, allowing the cheese to melt and bubble.
- Once out of the oven, garnish the potatoes with the remaining parsley. Serve immediately and enjoy!
Storing Suggestion
To store any leftovers, allow the potatoes to cool completely, then place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 375°F until warmed through and crispy.
Cooking Tips
For extra flavor, you can add a dash of smoked paprika or cayenne pepper before roasting. If you prefer a creamier texture, mix some sour cream into the butter before drizzling it over the potatoes.
Serving Suggestions
These potatoes pair well with grilled meats, roasted vegetables, or a fresh green salad. They also make a great side dish for barbecues or family dinners.
Ingredient Substitutions
If you don’t have Parmesan, Pecorino Romano or Asiago cheese can be used instead. You can also substitute the fresh parsley with thyme or rosemary for a different flavor profile.
Seasonal Variations
During spring, try adding fresh herbs like chives or dill for a lighter taste. In the fall, you can mix in some roasted garlic or caramelized onions for a more savory option.
Allergen Information
This recipe contains dairy (Parmesan cheese and butter). To make it dairy-free, use vegan butter and a dairy-free cheese alternative.
FAQ:
How do I make the potatoes extra crispy?
To ensure maximum crispiness, make sure the potatoes are fully dry before smashing them. You can also turn them halfway through baking for even browning.
Can I make this recipe ahead of time?
Yes, you can boil and smash the potatoes ahead of time. When ready to serve, simply roast them as instructed.
What type of potatoes works best for this recipe?
Small red or yellow potatoes are ideal because they hold their shape well after boiling. Fingerling potatoes are also a great option.
Can I use dried parsley instead of fresh?
Yes, you can substitute dried parsley, but use about 1 teaspoon since dried herbs are more concentrated in flavor than fresh ones.
How do I reheat these potatoes?
Reheat in a preheated oven at 375°F until they are crispy and heated through. Avoid microwaving as it may make them soggy.
Can I freeze these smashed potatoes?
While you can freeze them after the first roasting, the texture may change upon reheating. For best results, enjoy them fresh or store in the fridge for a few days.
Baked Crispy Parmesan Smashed Potatoes
Ingredients
- 2 pounds small red or yellow potatoes
- 2 tablespoons olive oil divided
- 2 tablespoons melted butter
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder or granulated garlic
- ½ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley divided
Instructions
- Start by preheating your oven to 425°F. Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until tender when pierced with a fork, approximately 15 minutes. Drain well. Prepare a baking sheet by coating it with 1 tablespoon of olive oil.
- Carefully move the hot potatoes onto the prepared baking sheet using tongs. Smash each potato with the back of a heavy cup until they're about ¼ inch thick.
- Drizzle the remaining olive oil and melted butter over the smashed potatoes. Season with kosher salt, garlic powder, and black pepper. Add a sprinkle of chopped parsley.
- Roast in the preheated oven for 30 minutes, or until the edges are crisp and golden. After removing from the oven, sprinkle the Parmesan cheese over the potatoes. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Take the potatoes out of the oven and garnish with the remaining chopped parsley. Serve warm and enjoy!
