Smashed Potatoes with Herb and Parmesan Crust Recipe
Introduction
Smashed potatoes are a perfect combination of crispy edges and tender insides, making them an irresistible side dish. This simple recipe transforms baby potatoes into golden, flavorful bites that pair well with almost any meal.
Ingredients
- 1 pound yellow or red baby potatoes (no larger than 2 inches in diameter)
- 6 tablespoons water
- 4 tablespoons extra virgin olive oil
- Kosher or sea salt to taste
- Fresh ground pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1 teaspoon finely chopped fresh thyme or rosemary (optional)
- Freshly grated parmesan cheese to taste (optional)
Instructions
- Step 1: Preheat your oven to 450 degrees F.
- Step 2: Scrub the potatoes and place them in a 9 by 13 inch quarter sheet pan or similar baking dish.
- Step 3: Add 6 tablespoons of water to the pan and cover tightly with foil.
- Step 4: Bake covered for 30 minutes, or until a sharp knife easily pierces the potatoes.
- Step 5: Remove the pan from the oven, uncover, and let the potatoes sit for 10 minutes.
- Step 6: Dry the pan and potatoes thoroughly, then place the potatoes back in the pan.
- Step 7: Using a potato masher, press down on each potato until about 1/2 inch thick, rotating the masher a quarter turn as you smash. For convenience, you can place a second pan on top and press all at once.
- Step 8: Pour half of the olive oil into the pan and gently press the bottoms of the smashed potatoes into the oil.
- Step 9: Brush the tops of the potatoes with the remaining olive oil.
- Step 10: Sprinkle with salt, pepper, and optional garlic powder, onion powder, fresh herbs, and parmesan cheese.
- Step 11: Roast the potatoes uncovered in the oven at 450 degrees F for 30 minutes, until golden brown and crispy on the outside but still soft inside.
- Step 12: Serve the smashed potatoes hot for the best flavor and texture.
Tips & Variations
- Use a mix of fresh rosemary and thyme for a fragrant herbal note.
- Try sprinkling smoked paprika or chili flakes before roasting for a smoky or spicy twist.
- Adding freshly grated parmesan just before serving enhances the flavor and adds a pleasant salty crust.
- This recipe can be doubled and roasted on a half sheet pan to serve a larger crowd.
Storage
Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 400 degree F oven for about 15 minutes to crisp them back up, or warm in a skillet over medium heat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, but baby yellow or red potatoes work best because they hold their shape well and have a creamy texture when cooked.
Do I have to use fresh herbs and parmesan cheese?
No, both are optional but add great flavor. You can omit them or substitute with dried herbs and your favorite cheese if desired.
PrintSmashed Potatoes with Herb and Parmesan Crust Recipe
Crispy and tender smashed potatoes roasted to golden perfection, seasoned with garlic, herbs, and parmesan cheese for a deliciously simple side dish.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 1 pound yellow or red baby potatoes (no larger than 2 inches in diameter)
Seasonings & Oil
- 6 tablespoons water
- 4 tablespoons extra virgin olive oil
- Kosher or sea salt, to taste
- Fresh ground black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1 teaspoon finely chopped fresh thyme or rosemary, or a combination (optional)
- Freshly grated parmesan cheese, to taste (optional)
Instructions
- Preheat Oven: Heat your oven to 450 degrees Fahrenheit to prepare for baking the potatoes to a crispy finish.
- Prepare Potatoes: Scrub the baby potatoes clean and arrange them in a single layer on a 9 by 13 inch quarter sheet pan or a similarly sized baking dish.
- Add Water and Cover: Pour 6 tablespoons of water onto the pan with the potatoes, then cover tightly with aluminum foil to steam them in the oven.
- Bake Softening Stage: Bake the covered potatoes for 30 minutes until they are tender enough that a sharp knife easily pierces through them.
- Rest the Potatoes: Remove the pan from the oven, uncover, and let the potatoes rest for 10 minutes to allow steam to slightly escape.
- Dry Pan and Potatoes: Carefully drain any remaining water from the pan if necessary, and pat the potatoes dry to ensure they crisp up well in the next step.
- Smash Potatoes: Using a potato masher, press down each potato to flatten it to about 1/2 inch thickness. Rotate the masher a quarter turn as you smash to evenly flatten. Alternatively, place a second pan over the potatoes and press down for quick smashing.
- Oil the Potatoes: Drizzle half of the olive oil over the pan and gently toss or press the potatoes so their bottoms are coated with oil.
- Brush Top with Oil: Using a brush, coat the tops of the smashed potatoes with the remaining olive oil for even crisping.
- Season: Sprinkle kosher or sea salt, fresh ground pepper, garlic powder, onion powder, chopped herbs, and grated parmesan over the potatoes as desired.
- Roast Until Crispy: Return the potatoes to the oven and roast uncovered at 450 degrees Fahrenheit for 30 minutes until they develop a golden brown, crispy exterior while remaining soft inside.
- Serve: Remove from oven and serve the smashed potatoes hot as a flavorful side dish.
- Scaling the Recipe: This recipe can be doubled and cooked on a half sheet pan for larger servings.
Notes
- Using baby potatoes that are no larger than 2 inches ensures even cooking and ideal texture for smashing.
- Optional seasonings like garlic powder, onion powder, fresh thyme, rosemary, and parmesan add depth of flavor but can be omitted for a simpler taste.
- Make sure to dry the potatoes well after baking with foil to achieve maximum crispiness when roasting uncovered.
- If you don’t have a potato masher, the bottom of a heavy glass or pan can be used to flatten potatoes.
- The high oven temperature and roasting step are key for crispy exteriors while keeping the centers soft and fluffy.
- Storing leftovers in an airtight container in the refrigerator is possible, reheat in an oven or air fryer for best crispness.
Keywords: smashed potatoes, crispy potatoes, roasted potatoes, side dish, easy potato recipe
