Crispy Parmesan Smashed Potatoes

By Chef Alex

Updated 3 Hours Ago

If you are still just roasting your potatoes normally, you are missing out on the greatest texture upgrade in culinary history. These Crispy Parmesan Smashed Potatoes went incredibly viral for one simple reason: they have the fluffy interior of a baked potato and the shattering, glass-like crunch of a kettle chip.

The secret is a two-step process. First, you boil baby potatoes until they are fork-tender. Then, you smash them flat with the bottom of a glass, drench them in garlic butter and parmesan cheese, and blast them in a screaming hot oven. Smashing them increases the surface area exponentially, giving you maximum crispy edges.

Why this recipe breaks the internet every year:

The Texture: You literally cannot achieve this level of crunch by just roasting cubed potatoes. The smashed, craggy edges crisp up like french fries.
The Parmesan Crust: Baking the parmesan directly onto the smashed potato creates a savory, salty cheese skirt (known as “frico”) that is incredibly addictive.
The Perfect Side: They pair with literally everything. Serve them with steak, chicken, fish, or just eat the entire tray by yourself as a snack.

The Recipe

Prep time: 10 mins | Cook time: 45 mins | Servings: 4 Portions

Ingredients

1.5 lbs Baby Yukon Gold or Red potatoes
1 tbsp Kosher salt (for boiling water)
3 tbsp Olive oil
2 tbsp Unsalted butter, melted
3 cloves Garlic, minced
1/2 cup Parmesan cheese, freshly grated
1 tsp Garlic powder & 1 tsp Onion powder
Coarse sea salt and black pepper
Fresh parsley, chopped (for garnish)

Instructions

Boil the Potatoes

Place the baby potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt. Bring to a boil and cook until they are completely fork-tender (about 15-20 minutes). Drain them well and let them sit for 5 minutes to steam off excess moisture.

Prepare the Pan

Preheat your oven to 425°F (220°C). Generously grease a large, heavy-duty baking sheet with 1 tablespoon of olive oil. Transfer the steamed potatoes onto the baking sheet, spacing them out evenly.

The Smash

Using the bottom of a heavy glass or a potato masher, gently but firmly press down on each potato until it flattens out to about 1/2-inch thick. You want the edges to break apart and look craggy—those rough edges become the crunchiest parts!

Drench and Season

In a small bowl, mix the melted butter, remaining olive oil, minced garlic, garlic powder, and onion powder. Brush this glorious mixture generously over the smashed potatoes. Sprinkle heavily with coarse sea salt, black pepper, and the grated parmesan cheese.

Bake to Perfection

Roast in the preheated oven for 25-30 minutes, undisturbed. Do not flip them! Let them cook until the bottoms are deeply golden and the parmesan on top has melted into a crispy, amber crust. Garnish with fresh parsley and serve hot.