Smashed Potatoes with Parmesan

Why this works

Smashed potatoes are basically a two-step texture trick. First you boil (or steam) small potatoes until tender, which gives you that creamy interior. Then you smash them to increase surface area and roast at high heat, which creates lots of crunchy edges. Parmesan takes things a step further by forming a salty, nutty crust wherever it touches the hot pan.

• More edges = more crunch: Smashing exposes nooks and crannies that brown beautifully.
• Fluffy centers: Because you start with fully cooked potatoes, the insides stay tender.
• Parmesan frico effect: The cheese crisps and caramelizes into little savory bits.

Ingredients

This is an accessible supermarket recipe, but each ingredient has a job. Keep it simple, then adjust with herbs and extras based on what you are serving.

• Small potatoes: 1 1/2 to 2 pounds baby Yukon Gold or baby red potatoes (similar size helps).
• Olive oil: 3 to 4 tablespoons, plus more if your pan looks dry.
• Parmesan: 3/4 to 1 cup finely grated Parmesan (freshly grated melts and crisps best).
• Garlic: 1/2 to 1 teaspoon garlic powder, or 2 to 3 cloves fresh garlic (minced) added near the end.
• Salt and pepper: Salt the boiling water, then season again after smashing. Add black pepper to taste.
• Optional: chopped parsley or chives, lemon zest, crushed red pepper, sour cream or Greek yogurt for dipping.

Serves: About 4 to 6 as a side.

Best potatoes

Look for potatoes that are similar in size so they cook at the same pace. Here is the quick guide I use:

• Baby Yukon Gold: Creamy interiors and great browning. My top pick.
• Baby red potatoes: Slightly firmer, hold their shape well.
• Fingerlings: Gorgeous and flavorful, just rotate your smashing tool to flatten evenly.
• Russets: You can use them, but they tend to crumble unless you cut them into thick rounds and handle gently.

How to make it

This is the method I reach for most often: boil, smash, roast. The timing is forgiving, which is exactly what weeknight cooking needs.

1) Boil until tender

Put the potatoes in a pot and cover with cold water by about 1 inch. Salt the water generously (I aim for about 1 tablespoon kosher salt per quart of water). Bring to a boil, then simmer until a fork slides in easily with almost no resistance, usually 15 to 25 minutes depending on size. Drain well.

2) Dry them out

After draining, return the potatoes to the hot pot for 1 minute and shake gently. This drives off steam and roughs up the skins a bit, which helps them crisp.

Let the potatoes cool 5 to 10 minutes before smashing so they hold together better.

3) Smash and season

Heat the oven to 450°F. Set a rack in the middle or upper-middle position. Oil a large sheet pan.

Space the potatoes out, then smash each one to about 1/2-inch thick. If they stick to your smasher, lightly oil the bottom of the glass or measuring cup. Try not to smash them paper-thin, because the centers can dry out before the edges get deeply crisp.

Drizzle with more olive oil, then season with salt and pepper. Sprinkle the Parmesan directly over the tops and a little onto the pan around them for extra crispy cheese lace.

4) Roast until golden

Roast for 25 to 35 minutes, until the edges are crisp and the Parmesan is browned. For maximum crunch, flip the potatoes once after about 20 minutes, then roast 8 to 12 minutes more.

If you are using convection, start checking a few minutes early since they can brown faster.

5) Finish with garlic and herbs

Garlic can burn at 450°F, so here are two reliable options:

• Garlic powder: Add it before roasting for even flavor without scorching.
• Fresh garlic: Toss minced garlic with a tablespoon of oil, then spoon it on during the last 8 to 10 minutes of roasting.

Finish with herbs and, if you like, a little lemon zest to brighten all that savory richness.

Crispiness rules

These are the little details that make the difference between "pretty good" and "where did the whole pan go?"

• Dry the potatoes: Steam is the enemy of crunch.
• Use enough oil: Not a deep fry situation, but a well-oiled pan matters.
• Do not overcrowd: Give each potato breathing room so it roasts, not steams.
• High heat: 450°F is the sweet spot in most home ovens.
• Parmesan placement: Some on top, some on the pan for crispy frico bits.
• Use parchment only if you must: It helps with sticking, but you lose a little of that direct pan-crisping on the bottoms.

Easy variations

Once you have the base method, it is hard to stop experimenting. Here are a few favorites from my kitchen.

• Garlic butter Parmesan: Brush with melted butter mixed with garlic powder right after roasting.
• Ranch style: Sprinkle ranch seasoning with the Parmesan before roasting.
• Spicy: Add crushed red pepper and a little smoked paprika.
• Rosemary lemon: Toss with finely chopped rosemary and finish with lemon zest.
• Loaded: Add crumbled bacon and sliced green onion after roasting, serve with sour cream.

What to serve with it

These play nicely with almost anything, but I especially love them with simple proteins and big salads.

• Roast chicken or rotisserie chicken with a lemony green salad
• Pan-seared salmon and asparagus
• Steak, pork chops, or meatballs with a quick garlicky sautéed spinach
• Vegetarian dinner with roasted broccoli and a creamy dip

Make-ahead and storage

These are best right out of the oven, but you can absolutely prep ahead.

• Make ahead: Boil the potatoes up to 2 days in advance. Refrigerate. When ready, smash and roast. Add 5 to 10 minutes to the roasting time since they start cold.
• Store leftovers: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheat for crunch: Use a 425°F oven or an air fryer until hot and re-crisped. Microwaving works, but the edges soften.