Crispy Smashed Potatoes with Parmesan (Extra Crunchy, Oven-Baked)
These crispy smashed potatoes with parmesan are boiled until tender, smashed flat, then roasted in a hot oven with butter, olive oil, and a golden parmesan crust until the edges turn crunchy and lacy. Soft and fluffy in the middle, shatteringly crisp on the outside.
The trick is simple — smashing the potatoes increases the surface area so every piece gets more golden, cheesy edges. I make these on weeknights and they disappear every single time. Easy enough for a quick dinner, special enough for a holiday table.
Table of contents
Why You’ll Love This Recipe
- Crispy edges with fluffy centers
- Uses simple pantry ingredients
- Hands-off roasting in the oven
- Easy to scale up for a crowd
- Great with dips, sauces or as a side for any main
Ingredients
Potatoes
- 700g potatoes
- 1 tablespoon salt (for boiling water)
Seasoning + finish
- 30 g butter (approx 2 tbsp / 30 g), melted
- 1 tbsp olive oil (15 ml)
- 3/4 tsp salt
- 1/4 tsp black pepper
- Finely chopped parsley
Ingredient Notes & Substitutions
- Potatoes: Baby potatoes or small Yukon Golds are ideal. If using larger potatoes, halve them and then cut into 2-inch chunks after boiling, before smashing.
- Butter: Replace with additional olive oil for a dairy-free version, or use ghee for added toasty flavor.
- Parsley: Source it Chives, cilantro or dill work, too.
- Salt: The boiling salt seasons from within; the finishing salt seasons the crust. If you’re sensitive to salt, begin more lightly with the finishing salt.
How to Make Crispy Smashed Potatoes
- Boil the potatoes. Place potatoes in a pot and cover with water. Add 1 tbsp salt. Bring to a boil and simmer until fork-tender.
- Drain and dry. Drain very well and allow the potatoes to sit for a few minutes so that excess steam can escape.
- Prep the pan. Line a sheet pan with parchment paper and scatter the potatoes on it, making sure they are not touching one another.
- Smash. Flatten each potato until the are just smashed but still holding together by using the bottom of a glass, or measuring cup or potato masher.
- Season. Lightly drizzle or brush with the melted butter and olive oil smashed potatoes. Season with 3/4 teaspoon salt and black pepper.
- Bake until crisp. Roast until browned and crispy around the edges.
- Sprinkle on some finely chopped parsley just before serving.
Expert Tips
- Leave the potatoes to steam-dry once you’ve drained them for extra crispness.
- Smash to an even thickness so that they crisp at the same time.
- Take care not to crowd the potatoes on the pan (crowding = steaming).
- Brush the butter/oil on any rough edges — those ridges will get the crispiest.
- If you like them extra crunchy, roast a little longer and watch carefully toward the end.
- If your oven goes mild, give a final blast under the broiler for deeper brown again (keep an eye on it if you do).
- Sprinkle with parsley once you’ve gone ahead and baked so it’s nice and fresh.
Storage & Freezing
- Refrigerator: Once cooled, store in an airtight container in the fridge for up to 4 days.
- Reheat: Place on a sheet pan and bake until hot and re-crisped.
- Freezer: Freeze in a single layer and then transfer to a freezer bag; freeze for up to 2 months.
- Thawing: Reheat from frozen in a single layer on a sheet pan in the oven until hot and crisp.
Variations
- Garlic butter smashed potatoes: Mix garlic powder or fresh minced garlic into the butter.
- Mound on grated Parmesan in the last 1 or 2 minutes of baking.
- Spicy: Toss in some cayenne or smoked paprika with the salt and pepper.
- Mix of herbs: Go with the parsley + chives + dill.
- General Loading: Top with sour cream and more herbs just before serving.
Crispy Smashed Potatoes
Ingredients
Equipment
Method
- Add potatoes to a pot and cover with water. Add 1 tbsp salt, bring to a boil, then simmer until fork-tender.
- Drain the potatoes well and let them sit for a few minutes to steam-dry.
- Line a sheet pan with parchment paper and spread the potatoes out in a single layer.
- Gently smash each potato with the bottom of a glass or a potato masher.
- Brush or drizzle the potatoes with melted butter and olive oil. Sprinkle with 3/4 tsp salt and black pepper.
- Roast until the edges are golden and crispy. Sprinkle with finely chopped parsley and serve.
Nutrition
Video
Notes
- Let the potatoes steam-dry after boiling for maximum crispness.
- Don’t crowd the pan—space helps the edges crisp instead of steam.
- For extra crunch, roast a bit longer and watch closely near the end.
- Swap parsley with chives, dill, or cilantro for a different finish.
Tried this recipe?
Let us know how it was!FAQ
Boil until just fork-tender (you don’t want the potatoes to fall apart); smash gently with even pressure.
Yes. You’ll still achieve excellent crispness — a little lighter flavor.
Small Yukon Golds or baby potatoes are creamy inside and slightly crisp outside.
Yes. Boil, drain, cool, and refrigerate. Smash and roast when ready.
They could be too wet, or crammed together on a pan, or not roasted long enough.
No — potato skins are useful for texture and crispness.
Baby potatoes or small Yukon Gold potatoes work best — they’re naturally creamy and small enough to smash easily. Red baby potatoes also work beautifully and hold their shape well after smashing.
The most common reason is overcrowding the pan. Give each potato space so hot air can circulate. Also make sure your oven is properly preheated to 425°F (220°C) and don’t skip the butter and olive oil — they’re essential for that golden crust.
Yes! Boil and smash the potatoes up to 24 hours ahead. Store covered in the fridge, then roast right before serving. They’ll still get crispy edges as long as the oven is hot.
Absolutely! Pecorino Romano, aged cheddar, or Grana Padano all work great. For a different flavor, try crumbled feta or shredded gruyere added in the last 5 minutes of baking.
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven (220°C) for 10 minutes to bring back the crispiness — avoid the microwave as it makes them soggy.
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