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Smashed Potatoes are the best of both worlds, creamy and fluffy on the inside with shatteringly crisp, golden edges, all showered in salty parmesan. I make a big tray whenever we grill out, and the kids fight over the crispiest ones every single time. They are the perfect side for our grilled sirloin steak.
The trick is steaming the potatoes until tender, then smashing and roasting them hot so every edge turns lacy and crunchy.
Smashed Potatoes Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 48 minutes
- ⏳ Total Time: 58 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 291kcal
- 🌶️ Flavor Profile: Crispy, buttery, and savory with salty parmesan and creamy garlic aioli
- ✋ Difficulty: Easy, on par with our crispy baked potatoes
Quick Answer
To make Smashed Potatoes, first steam or boil small potatoes until fork-tender, then let them cool slightly. Place them on a greased sheet tray and flatten each one with your palm or the bottom of a glass, keeping it intact. Brush with melted butter and roast at 425 degrees, flipping and adding parmesan halfway, until crispy and golden on the outside.
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Why This Recipe Works
Click to see the technique science
- Steaming first makes them creamy inside. Cooking the potatoes until fork-tender before smashing gives you that soft, fluffy interior under the crisp shell.
- Smashing creates maximum crispy surface. Flattening each potato exposes more surface area to the hot pan, so you get craggy, lacy edges that crisp beautifully.
- A hot oven is the secret to crunch. Roasting at 425 degrees crisps the buttery edges and bottoms into golden, crackly perfection.
- Butter on both sides browns everything. Brushing melted butter on the tops and bottoms helps every surface turn deep golden and crisp.
- Parmesan adds a savory, salty crust. Sprinkling parmesan on halfway through baking melts and toasts into a salty, crispy, cheesy layer.
- Garlic aioli takes them over the top. A cool, garlicky aioli for dipping balances the hot, crispy potatoes and makes them feel restaurant-special.
Why You’ll Love This Recipe
- They are the ultimate crispy side dish, fluffy inside and crackly outside, and they go with absolutely everything.
- They are mostly hands-off, perfect to make while you grill our Mississippi steak bites or roast a chicken.
- They feel fancy but use simple ingredients, so they are great for both weeknights and holiday tables.
Key Ingredients
Just a few simple ingredients turn humble potatoes into the crispiest side. Here are the ones that matter most.
- Small potatoes: Use fingerling or baby creamer potatoes, they smash easily and have the perfect creamy-to-crispy ratio.
- Parmesan cheese: Freshly grated parmesan melts and toasts into a salty, golden crust on top.
- Butter: Brushing melted butter on both sides is what crisps and browns every edge.
- Roasted garlic: Mashed roasted garlic makes the dipping aioli sweet, mellow, and deeply savory.
- Mayonnaise and lemon: These form the creamy, tangy base of the garlic aioli for dipping.
See recipe card for exact quantities.
Variations and Substitutions
These crispy potatoes are easy to customize to your taste:
- Make them cheesy: Add shredded cheddar or mozzarella along with the parmesan for a loaded, gooey version.
- Add fresh herbs: Toss the hot potatoes with chopped rosemary, thyme, or parsley right out of the oven.
- Spice them up: Sprinkle with garlic powder, smoked paprika, or red pepper flakes before roasting.
- Swap the dip: Serve with ranch, sour cream and chives, or a spicy chipotle mayo instead of the aioli.
How to Make Smashed Potatoes
- Make the garlic aioli first so it can chill: mash the roasted garlic in a small bowl, then stir in the mayonnaise, lemon juice and zest, olive oil, and salt until smooth. Cover and refrigerate.
- Cook the potatoes until fork-tender, using a microwave steamable bag or boiling them, then let them cool until they are easy to handle. Preheat the oven to 425 degrees Fahrenheit.
- Spray a sheet tray with cooking spray. Using the palm of your hand or the bottom of a heavy glass, gently smash each potato flat while keeping it in one piece. Arrange them on the tray so they are not touching.
- Brush the potatoes with melted butter on both sides, then bake for 20 minutes.
- Flip each potato over, sprinkle the tops with parmesan, and bake for another 20 minutes, until crispy and golden brown on the outside and creamy inside.
- Serve the smashed potatoes hot with the chilled garlic aioli for dipping.
Recipe Tips & Tricks
- Cook the potatoes until truly fork-tender, if they are underdone they will crack apart instead of smashing into a nice round.
- Let them cool slightly before smashing so they hold together and you do not burn your hand.
- Do not crowd the pan, leave space between potatoes so the hot air can crisp every edge.
- Brush butter on both sides for the crispiest, most golden results all the way around.
- Add the parmesan after flipping so it has time to toast without burning.
- Make the aioli ahead, it tastes even better after the flavors have time to meld in the fridge.
Serving Ideas and Suggestions
These crispy smashed potatoes are the ultimate side dish for almost any main. Pile them next to our grilled sirloin steak, honey garlic chicken, or marry me chicken for a restaurant-worthy plate.
They are also a hit as a party appetizer, set out with the garlic aioli and a few other dips for dunking. Serve them alongside our fried mac and cheese at your next cookout or game day spread.
For a fun brunch, top them with a fried egg and crispy bacon, or load them up with cheese, sour cream, and chives like a smashed potato bar. However you serve them, make extra, because they always disappear first.
Smashed Potatoes FAQs
Small, waxy potatoes like fingerlings, baby Yukon golds, or red creamer potatoes are best for smashed potatoes. They hold their shape when smashed, have thin skins, and turn wonderfully creamy inside while crisping up on the edges. Avoid large russets, which are too big and fall apart.
The most common reasons are overcrowding the pan, not using enough butter or oil, or an oven that is not hot enough. Give the potatoes space, brush both sides generously with butter, and roast at a high 425 degrees. Flipping them halfway also helps both sides crisp evenly.
You can boil or steam the potatoes up to a day ahead and store them in the fridge. When ready to serve, smash, butter, and roast them fresh so they crisp up properly. The garlic aioli can also be made a day or two ahead and keeps well chilled.
Reheat smashed potatoes in a hot 400 degree oven or an air fryer for about 5 to 8 minutes until they crisp back up. Avoid the microwave, which will make them soft and soggy. They are best enjoyed fresh, but the oven brings back most of the crunch.
Not at all, the potatoes are delicious on their own or with any dip you like. The garlic aioli adds a cool, creamy, garlicky contrast, but ranch, sour cream and chives, or a spicy mayo all work beautifully too. Serve them however your family loves best.
Yes, you can leave the parmesan off or swap it for another hard cheese like pecorino or asiago. The potatoes will still crisp up beautifully from the butter and high heat. You can also simply season them with salt, pepper, and herbs for a cheese-free version.
Love an easy crispy potato? Try our crispy baked potatoes or air fryer baked potatoes next.
Parmesan Smashed Potatoes
Ingredients
Garlic Aioli
- 1 head roasted garlic*
- 1/2 cup mayonnaise
- 1/2 lemon, juice and zest
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
Parmesan Smashed Potatoes
- 1 & 1/2 pounds fingerling or creamer potatoes (I used Side Delights Steamables in the red potato variety)
- 2 tablespoons butter melted
- 1/2 cup parmesan cheese grated
Instructions
Garlic Aioli
- This needs to be made first so it can sit while the potatoes cook. Mash garlic into a small bowl, add the remaining ingredients and mix until combined. Cover in plastic wrap and place in the fridge until potatoes are done cooking.
Parmesan Smashed Potatoes
- Place the Side Delights Steamables into the microwave and cook per the directions on the back of the bag until tender.** Let sit until cool to the touch. Preheat oven to 425°F.
- Spray a sheet tray with cooking spray. Taking the palm of your hand, or a heavy bottomed glass, smash each potato one by one. You just want to flatten them out, but make sure they are still intact. Place potatoes on the sheet tray, not touching. Brush with the butter on both sides.
- Bake for 20 minutes, then flip the potatoes over. Sprinkle the cheese on each one and bake an additional 20 minutes. Potatoes will be crispy and golden brown on the outside, creamy on the inside. Serve with garlic aioli.
Notes
Nutrition
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