Parmesan Smashed Potatoes
If you love melt in your mouth roasted potatoes, check out this easy and delicious Parmesan Smashed Potatoes recipe. These potatoes have become a highly requested favorite side dish at my house, and I especially love that they only take a few simple ingredients. I used the fingerling variety of potatoes on this day, but I also love the other varieties of smaller baby potatoes like reds and Yukon gold potatoes.
Parmesan Smashed Potatoes
yield: 8 SERVINGS
Delicious smashed potatoes sprinkled with parmesan cheese and garlic powder.
Ingredients
- 2lb bag of your favorite baby potatoes
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt & Pepper to taste
- 2 tablespoons of fresh chopped rosemary (or your favorite herb)
Directions
1
Preheat the oven to 400 degrees.
2
Wash potatoes, and chop some of the longer potatoes in half. Place potatoes in a large pot of boiling water on the stove. Turn down heat and simmer for about 15 minutes until tender, use a toothpick or fork to test tenderness.
3
Drain potatoes and place on a baking sheet – I recommend drizzling a little additional olive oil or nonstick spray on the baking sheet to avoid sticking.
4
Bake at 400 degrees for 15-20 minutes until they start to look brown – I recommend turning them once while cooking in the oven.
5
ake potatoes out of the oven and season with salt and pepper, and add additional rosemary for garnish. Serves about 8-9 as a side dish.
Need a main dish? Whip up these simple Instant Pot meals:
These potatoes have been described as “epic” by my family so I think they are a definite winner! Enjoy! 😀
Are you looking for more yummy potato recipes? Here is a recipe book with all sorts of potato dishes!
Yum! Was just heading to the grocery store when this popped up so I will be getting some rosemary and these out, thanks Lina!
You’re welcome, enjoy!
These sound fabulous! I can’t wait to make.
Droooooling! I am so going to do this!
That’s how I make mine, except I use parsley! Sometimes I sprinkle them with hidden valley ranch dressing mix (not the DIP mix!) to change it up.
Oh good idea! 🙂
I’m excited to try this, especially since I have so much rosemary in my garden and no idea what to do with it…is it okay to use russet potatoes and cut them up to do this?? I love your segments, Lina!
You could, I like to use any variety of smaller potatoes though. They come out the best and the skin turned out perfectly crisp with soft middle.
Just trying to use up what i have at home before getting more potatoes lol but Thanks for the response!
That reminds me- This is my fav way to make russets! 🙂
https://hip2save-com-develop.go-vip.co/2014/01/03/sliced-baked-potatoes-recipe/
Idk how I missed that post…thanks!
This recipe looks similar to The Pioneer Woman’s Crash Hot Potato recipe which is amazing!
Oh I love her stuff, yum. I sorta adapted these from similar ones I made from those Plated.com meals 🙂
That’s the first thing I thought of too! I love that lady! Lol
I had a bag of these taters laying around that I didn’t know what to do with. Thanks for the recipe 🙂 I was also able to make use of that rosemary bush in my yard. Saving money never tasted so good.
These look delicious. I don’t know why I haven’t thought of doing this before. I love potatoes and I’m always trying to think of new ways to prepare them. Thank you Lina!
Thank you! I love your recipes – they’re easy and tasty! -from a non-hip cook….lol
Ha thanks Denise!
Ironically, I had these for the first time last night at a friend’s house. Her secret was using a glass cup to smash them, so her fingers didn’t burn smashing them when they were still hot. Plus, it made a nice shape.
Oh cool tip!
Made these tonight for our dinner. They were really good! Only thing I would change is the rosemary amount, it was a little strong for us.
Thanks for the feedback!!
Thanks for sharing this recipe! I’ve made these before (from a different recipe) without the Parmesan, checked here to see where the cheese came in – but the page that opens for me seems to be missing some steps. It doesn’t specify when to add the cheese, or if any of the seasonings are added during the oven part of cooking – and it doesn’t say when to “smash.” I’m familiar with the smashing part from before, but was curious as to the cheese part of it. Thanks so much!