Parmesan Smashed Potatoes made with baby potatoes tossed with olive oil and grated Pecorino Romano cheese; then baked until crispy.
These crispy, fluffy, and flavorful potatoes are about to become your new go-to side dish. When it comes to making the perfect Parmesan Smashed Potatoes, the choice of potatoes is crucial.
For this recipe, opt for gold or red baby potatoes. Their creamy texture and ability to hold their shape during cooking make them ideal for smashing.
These smashed potatoes are simple to make with only a few ingredients and make the perfect accompaniment to many meals.
Some of our favorite meals to pair these potatoes with are Parmesan Crusted Pork Chops, Whole Roasted Pesto Chicken or Italian Herb Encrusted Roast Beef.~Enjoy!
Suggested Equipment
Ingredients Needed
Baby Potatoes
Grated Pecorino Romano Cheese
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Boil the Potatoes
Boiling the potatoes first is a crucial step to making smashed potatoes. Trust me. My husband tried to make these himself and tried smashing raw potatoes.
To prepare the potatoes, start by scrubbing them clean under running water. Place the potatoes in a large pot of cold, salted water and bring to a boil.
Cook until fork-tender, approximately 20-25 minutes; then drain well and place back into the pot.
Season and Smash the Potatoes
I like to use the same pot to add the seasonings to the potatoes for less mess. Add the olive oil, cheese, salt and pepper to the potatoes; then toss to coat.
Place the potatoes on a sheet pan; then using the back of a drinking glass, smash each potato so that they're flattened.
Bake the parmesan smashed Potatoes
Place the sheet pan in a pre-heated 425 degree F oven and bake for 30 minutes; turning halfway so that both sides of the potatoes become crispy. The potatoes are done when the edges are crispy and golden brown.
Optional Garnishes
Before serving you can add a sprinkle of chopped fresh parsley, chives or even shaved Parmesan on top of your smashed potatoes.
Consider serving with a side of sour cream as an optional garnish.
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More Smashed Potato Recipes
- Butter and Parsley Smashed Potatoes
- Rosemary Lemon Smashed Potatoes
- Chive Butter Smashed Potatoes
- Sea Salt Smashed Potatoes
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Parmesan Smashed Potatoes
Ingredients
- 1 pound baby potatoes
- ½ cup grated pecorino romano cheese
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Start by scrubbing the potatoes clean under running water. Place the potatoes in a large pot of cold, salted water and bring to a boil.
- Cook the potatoes until fork-tender, approximately 20-25 minutes; then drain well and place the potatoes back into the pot.
- Preheat the oven to 425 degrees F.
- Add the olive oil, cheese, salt and pepper to the potatoes; then toss to coat.
- Place the potatoes on a sheet pan; then using the back of a drinking glass, smash each potato so that they're flattened.
- Place the sheet pan in the oven and bake for 25-30 minutes; turning halfway so that both sides of the potatoes become crispy. The potatoes are done when the edges are crispy and golden brown.
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