Parmesan Smashed Potatoes

This recipe for Parmesan Smashed Potatoes turns the lovable spud into something extra special.

Parmesan Smashed Potatoes

  • Servings: 6 servings

They’re a delicious side dish option that requires only a few ingredients to prepare. Whether I make them in hash brown muffins with eggs for breakfast, or topped with spicy beef turning them into taco taters as an appetizer or a loaded potato casserole, they’re the first dish to go.


  • 2 lb small or medium red or golden potatoes (around 12 total)
  • 2 tbsp olive oil divided
  • 2 tbsp unsalted butter melted
  • 2 tbsp grated Parmesan cheese
  • 1 tsp granulated garlic or garlic powder
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 tbsp chopped parsley


  • Steam, microwave or boil potatoes just until fork tender. Drain, set aside to cool.
  • To prepare: Preheat oven to 425°F. Brush a rimmed sheet pan with 1 tablespoon olive oil.
  • In a small bowl, mix together Parmesan, garlic, salt, onion powder and pepper.
  • Arrange potatoes on baking sheet. Use a potato masher or fork to smash to about ½ inch thickness. Mix together remaining olive oil and butter. Brush over potatoes.
  • Sprinkle evenly with Parmesan-seasoning blend.
  • Bake for 25-30 minutes until edges are golden. Garnish with parsley and serve immediately.

  • You can use a combination of small red potatoes and golden potatoes for visual appeal.
  • You can use fresh or canned grated Parmesan cheese for this recipe.
  • The cooler the potato, the better it holds together when smashing. Allow the potatoes to cool for at least 10 minutes or up to 30 minutes for the best results.
  • You can make this recipe using smaller or larger potatoes. The smaller potatoes become even more crispy when baking.
  • Do not replace the dried garlic with fresh. Fresh garlic is more apt to burn.
  • The amount of potatoes can be increased, or decreased to suit your needs.
  • Serve these potatoes just as they are or with sour cream on the side.
  • You can also make smashed potatoes on the grill.
  • Store leftover Parmesan Smashed Potatoes chilled in the refrigerator for up to 4 days. Reheat in a skillet, an air fryer or on a sheet pan in a 375°F oven.

125 calories· 10 g carbohydrates· 3 g protein· 9 g fat· 3 g saturated fat· 1 g polyunsaturated fat· 5 g monounsaturated fat· 1 g trans fat· 12 mg cholesterol· 221 mg sodium· 17 mg potassium· 1 g fiber· 3 g sugar· 188 IU vitamin A· 1 mg vitamin C· 22 mg calcium· 1 mg iron·