Parmesan Smashed Potatoes

close up shot of parmesan smashed potatoes in scrunched up parchment paper garnished with parsley

Print Recipe

2 from 1 vote

These parmesan smashed potatoes are super crispy and totally delicious!

Prep Time10

Cook Time50

Steaming Time10

Total Time1 10

Course: Finger Food, Side Dish

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Pot & Colander (for boiling potatoes)
Mug, Spatula, Fork etc (for smashing potatoes)
Large Baking Tray & Plastic Spatula (for roasting potatoes)
Fine Cheese Grater

Ingredients

20 Baby Potatoes (approx 700g/1.5lb)
1/2 cup / 40g freshly grated Parmesan, or as needed to cover potatoes
1.5 tbsp Olive Oil
2 tsp + 1/4 tsp Salt
1/2 tsp Garlic Powder
1/8 tsp Black Pepper
finely diced Fresh Parsley, to serve

Instructions

Add the potatoes to a pot of cold water with 2 tsp salt and bring to a boil. Cook for 20mins, or until fork tender. Drain and allow them to sit for 5mins to steam dry.
Add to a large baking tray and drizzle over 1.5 tbsp olive oil, alongside 1/2 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Use your hands to roll them around to coat, then space them out.
Use a mug to press down on the potatoes. The thinner you smash them, the crispier they'll be. Just be careful they don't break apart. You want them still intact.
Leave to sit for another 5mins or so, to allow more steam to escape. Top each smashed potato with a pinch of parmesan, then place in the oven at 200C/390F for 30-35mins, or until deep golden & visibly crispy.
Remove and garnish with fresh parsley (they'll crisp up slightly more as they begin to cool). Enjoy!

Video

Notes

a) Potatoes - Try and ensure all of the potatoes are similar in size, so they cook at a similar rate. Smaller potatoes will boil and roast faster than larger ones.

b) Thickness - I try and get them as thin as I can without them falling apart. You can keep them slightly thicker, which will leave them slightly more fluffy in the centre if you'd prefer.

c) Serving - These work great as Finger Food with a Dip (here I've served them with Sour Cream and Chive Dip), or you can serve them as a Side (here I've served them with Creamy Garlic Chicken and Roasted Broccolini).

d) Calories - Whole recipe divided by 4.

Nutrition