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Smashed Red Potatoes with Parmesan for Ultimate Crunch

Close-up of crispy, golden Smashed red potatoes with parmesan baked into individual mounds on a wooden board.
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Make crispy roasted potato recipe side dishes that deliver a satisfying crunch. These smashed potatoes use a two-step process for soft insides and jagged, crispy edges topped with melted parmesan.

Ingredients

Scale
  • 2 lbs small red potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Place the red potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes completely and let them cool slightly so you can handle them.
  3. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  4. Place the slightly cooled potatoes on the prepared baking sheet. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is flattened to about a half-inch thickness. Do not press so hard that the potato falls apart.
  5. Drizzle the smashed potatoes evenly with olive oil. Sprinkle with kosher salt and black pepper.
  6. Roast for 20 minutes.
  7. Remove the baking sheet from the oven. Sprinkle the grated Parmesan cheese evenly over the smashed potatoes.
  8. Return the potatoes to the oven and roast for another 5 to 10 minutes, or until the edges are deeply golden brown and the cheese is melted and bubbly. Serve immediately for the best texture.

Notes

  • For the best texture, ensure the potatoes are fully drained after boiling; excess moisture prevents crisping.
  • If you want extra sharp flavor, use freshly grated Parmesan cheese instead of pre-shredded.
  • This recipe works well with Yukon Gold potatoes if red potatoes are unavailable.

Nutrition

Find it online: https://onedishuniverse.com/smashed-red-potatoes-with-parmesan/