These smashed potatoes might just be your new favorite way to serve up potatoes! They’re crispy on the outside, creamy on the inside, and roasted with garlic parmesan goodness. And if you want to make them extra crispy or need a dipping sauce, I’ll go through all that below!

Smashed vegetables are here to stay, especially these smashed potatoes roasted in the oven with a simple garlic seasoning and topped with melted parmesan cheese. They’re like a variation of my garlic herb roasted potatoes — but better. They’re substantial enough to serve as a crispy potato side dish yet simple enough to snack on as you would regular potato chips. I’ve been doing both, and I can’t get enough!

The idea of smashed potatoes might be a viral social media phenomenon, but I’m here to tell you that this recipe holds up to the hype. I’ve got several tips and tricks for you as well, so be sure to read through everything below. And let me know what dipping sauce you serve them with! It’s not mandatory, but it really does makes this dish all the better.

Smashed Potatoes Recipe Ingredients

• Small White Potatoes: For that crispy, creamy texture, grab a bag of small white potatoes potatoes (I think the smaller the better). Red potatoes are another option to throw into the mix, but they’re less starchy than white ones and might not have quite as fluffy of an inside.
• Seasoning: We’re keeping it simple here with garlic powder, salt, and black pepper. But you can always add spices and herbs like paprika, onion powder, dried thyme, and rosemary.
• Parmesan Cheese: To top it off, I’m adding freshly grated parmesan cheese. Because what’s better than a garlic parm combo?

Find the printable recipe with measurements below

How To Make Smashed Potatoes

Boil the potatoes. Place the potatoes in a pot and fill it with enough water to cover them by an inch. Salt the water (I use about a tablespoon of kosher salt). Bring the water to a boil over medium-high heat, then cook the potatoes until fork-tender. This should take about 15 minutes.

Drain and cool. Drain the potatoes in a colander and let them cool to the touch. Letting them cool for a good 10 to 15 minutes before you smash them helps them to get extra crispy, as they’re less likely to steam in the oven.

Season and flavor. Preheat the oven to 450°F (230°C). Transfer the potatoes to a mixing bowl, then add the oil, garlic powder, salt, and black pepper. Toss the potatoes with your hands or a large spoon until they’re fully coated in the seasoning. If you feel like it’s not enough seasoning, add a bit more for maximum flavor!

Smash the potatoes. Place the potatoes on a sheet pan and use the bottom of a glass to gently smash them down until they’re about ½-inch thick. Then, bake them for 25 to 30 minutes until they’re golden and crispy. See my tips below for crispier smashed potatoes!

Add parmesan cheese. When they’re almost done cooking, sprinkle the parmesan cheese evenly on top and bake for an additional 5 minutes so that the cheese gets all melty. And if you want a pop of green, sprinkle some finely chopped parsley on top!

Common Questions

More Potato Recipes

For more delicious ways to prep and serve potatoes, you’ll love these recipes!

• Mashed Potatoes – This creamy side dish is a classic for a reason!
• Potato Salad: A perennial winner for potlucks and barbecues.
• German Potato Salad: This warm version is amplified with a savory bacon Dijon dressing — SO good!
• Scalloped Potatoes: The 4-cheese blend on this is perfect for cheese lovers!
• Potato Pancakes: The perfect way to use up leftover mashed potatoes.
• Skillet Breakfast Potatoes: My version of diner-style home fries is perfect for breakfast.