Crispy Smashed Potatoes with Parmesan
These crispy smashed potatoes with Parmesan are one of my favorite potato side dishes. They’re golden and crispy around the edges, soft and fluffy in the center, and finished with plenty of freshly grated Parmesan.
The best part is that they’re made with just a handful of simple ingredients. Young potatoes become beautifully crispy in the oven, while the Parmesan creates a delicious golden crust that makes them hard to resist.
I love serving these potatoes with a quick garlic yogurt sauce. The cool, creamy dip pairs perfectly with the crispy potatoes and makes this recipe feel like something you’d order at a cozy café.
Whether you’re serving them with grilled chicken, fish, or simply enjoying them on their own, these crispy smashed potatoes are always a crowd favorite.
If you enjoy easy potato dinners, you might also like my Roasted Potatoes with Grilled Chicken and Asparagus. It’s another simple meal that’s perfect for a cozy weeknight dinner.
Why You’ll Love This Recipe
- crispy outside and fluffy inside
- golden Parmesan crust
- easy potato side dish
- perfect for young potatoes
- simple everyday ingredients
- delicious garlic yogurt sauce
- great for lunch or dinner
- naturally vegetarian
If you’re a potato lover, don’t miss my Cheesy Baked Potato Croquettes with Green Onion. They’re crispy on the outside, soft inside, and another delicious way to enjoy potatoes.
🛒 Ingredients You’ll Need
For the potatoes:
- young potatoes
- olive oil
- Parmesan
- potato seasoning (paprika, garlic, and black pepper)
Garlic yogurt sauce:
- Greek yogurt
- garlic
- lemon juice
- salt
- fresh parsley
For serving:
- chopped fresh parsley
How to Make Crispy Smashed Potatoes
First, wash the potatoes well, leaving the skins on.
Place them in a saucepan, cover with water, and cook for 20–25 minutes, or until fork-tender.
Drain the potatoes well and let them dry for a few minutes.
Meanwhile, preheat the oven to 220°C (425°F).
Transfer the potatoes to a parchment-lined baking tray.
Using a potato masher or the bottom of a glass, gently press each potato until slightly flattened.
Brush or drizzle the potatoes with olive oil.
Season generously with the potato seasoning.
Bake for 20 minutes, or until the edges begin to turn golden and crispy.
Remove the tray from the oven and sprinkle the potatoes with freshly grated Parmesan.
Return them to the oven for another 5 minutes, until the cheese has melted and turned lightly golden.
Meanwhile, stir together the Greek yogurt, grated garlic, lemon juice, salt, and chopped parsley to make the sauce.
Finish the potatoes with fresh parsley and serve immediately with the garlic yogurt sauce.
Tips for the Best Crispy Smashed Potatoes
- Young potatoes work best because they stay creamy inside.
- Let the potatoes dry slightly after boiling for crispier edges.
- Don’t press them too thin or they’ll fall apart.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Serve immediately while they’re hot and crispy.
Variations and Add-Ins
Try one of these delicious variations:
- add chili flakes for a little heat
- sprinkle with fresh dill instead of parsley
- use Pecorino instead of Parmesan
- add lemon zest to the yogurt sauce
- finish with chopped chives
- top with crispy bacon for extra flavor
For a complete meal, serve these crispy smashed potatoes alongside my Baked Salmon with Potatoes and Broccoli in Creamy Sauce. The creamy salmon pairs beautifully with the crispy Parmesan potatoes.
FAQ
Can I use regular potatoes?
Yes, but young potatoes have the creamiest texture and crisp up especially well.
Do I have to peel the potatoes?
No. The skins become wonderfully crispy in the oven.
Can I make them ahead of time?
You can boil the potatoes in advance and refrigerate them. Smash and bake just before serving.
What should I serve with smashed potatoes?
They’re delicious with grilled meat, fish, roasted vegetables, or simply with the garlic yogurt sauce.
How do I store leftovers?
Store them in the refrigerator for up to 3 days and reheat in the oven or air fryer to bring back the crispy texture.
Crispy Smashed Potatoes with Parmesan
Ingredients
For the Potatoes
- 6 –8 medium young potatoes
- 2 tbsp olive oil
- 40 –50 g Parmesan grated
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- salt to taste
For the Garlic Yogurt Sauce
- 100 g Greek yogurt
- 1 garlic clove grated
- 1 tsp lemon juice
- salt to taste
- 1 tbsp chopped fresh parsley
For Serving
- chopped fresh parsley
Instructions
- Wash 6–8 young potatoes and boil them whole with the skins on for 20–25 minutes, until fork-tender.
- Drain and let them dry for a few minutes.
- Preheat the oven to 220°C (425°F).
- Place the potatoes on a parchment-lined baking tray and gently smash each one with a potato masher or the bottom of a glass.
- Drizzle with 2 tbsp olive oil and season with paprika, garlic powder, black pepper, and salt.
- Bake for 20 minutes until golden and crispy.
- Sprinkle with 40–50 g grated Parmesan and bake for another 5 minutes.
- Meanwhile, mix the Greek yogurt, grated garlic, lemon juice, salt, and parsley.
- Garnish the potatoes with fresh parsley and serve immediately with the garlic yogurt sauce.
Notes
Let the potatoes dry slightly after boiling for crispier edges.
Freshly grated Parmesan melts and browns better than pre-grated cheese.
Best served straight from the oven.
