I’ve been making parmesan smashed potatoes a lot lately. I learned how to make these potatoes by none other than “Queen Ina” of Barefoot Contessa. Besides baked potatoes, parmesan smashed potatoes are probably the easiest potato side dish I have ever made.
David gets excited every time I tell him these potatoes are the menu. He loves them!
What are Smashed Potatoes?
Smashed potatoes are made with baby potatoes boiled until tender, then pressed flat using anything with something with a flat surface, such as a measuring cup, glass or potato masher on a baking sheet, drizzled in extra-virgin olive oil with thyme and freshly grated parmesan cheese. The potatoes are then seasoned and roasted in the oven until the cheese has melted and the outside is crispy. The result is a potato with a soft fluffy inside with a crispy outside and loaded with tons of flavor.
What Kind of Potatoes Do I Use?
To make smashed potatoes you want to use a small creamy potato that will maintain some of its composure. Any type of Baby Potato will work.
Baby potatoes are also called new potatoes or creamers. They are small immature potatoes that have been removed from the dirt before they are fully grown and come in a variety of colors, such as red yellow or purple. This type of potato is best cooked whole with the skin on. The skin is tender and can also be a colorful element to your dish.
For this recipe, I used Baby Yukon Gold potatoes. They are our favorite, but feel free to use a variety of colored baby potatoes. You could also use Fingerling Potatoes. However, if you use Fingerling potatoes, keep in mind that they do not take as long to cook because they are not as thick, so you will need to adjust your cooking time as needed.
How To Select Baby Potatoes
Choose baby potatoes that are dry and firm with smooth skin free of cuts, blemishes and dirt. Stay away from potatoes with soft spots, bruises, sprouts or green. The green color is solanine. Solanine is not good for you and should always be avoided.
Let your nose decide. Smell the potatoes. They should smell faintly of dirt.
What Are The Health Benefits of Eating Baby Potatoes?
- Not only are potatoes good to you, but according to PotatoGoodness.com, potatoes are good for you too!
- Baby potatoes have fewer calories, because they are naturally fat free. Great for low-carb diets!
- Eating the potato skins is good for you! The skin on a potato is a rich source of fiber, which helps your body maintain weight and good digestion. Potatoes do not have any cholesterol and the fiber helps your body reduce existing cholesterol.
- Potatoes of any kind are rich in vitamins C, B1 and B6, as well as folate, which help your nervous system and heart.
- They are a good source of iron and potassium needed for healthy functioning cells, nerves and fluids.
How To Make Parmesan Smashed Potatoes
Preheat the oven to 400 degrees F, so it’s good and hot when the potatoes are ready to go inside.
Next, add the potatoes with about a tablespoon of kosher salt to a large saucepan. Fill the saucepan with water, until it covers the potatoes with about an inch or two of water. Bring the potatoes to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until tender enough to pierce with a fork.
NOTE: The cook time varies depending on the size of the potatoes. On average, it takes at least 15 minutes.
When the potatoes are tender, drain them well. Then toss them out onto a baking sheet.
Using a glass or measuring cup, carefully press each potato firmly in the center until it flattens to about ½-inch thick. Use caution, the potatoes are hot and this process can be messy.
Drizzle the smashed potatoes with olive oil. The sprinkle the potatoes with thyme and season them with salt and pepper, to taste.
Roast the potatoes in the preheated oven turning them once about half-way through. Bake the potatoes until the skin has lightly browned; about 25 to 30 minutes.
Remove the sheet pan from the oven. Sprinkle the potatoes with parmesan cheese place them back into the oven for another 3 to 5 minutes, until the cheese melts and just starts to turn brown.
Serve them hot, sprinkled with extra salt such a sea salt or fleur de sel, if desired.
What To Serve With Parmesan Smashed Potatoes?
Smashed potatoes go with just about any main course you put on the table. Here are a few suggestions for our recipe index:
- Sun-Dried Tomato Goat Cheese Stuffed Chicken
- Incredibly Tender Roasted Pork With Sage Rosemary and Garlic
- Amazing Oven-Baked BBQ Pork Tenderloin
- Mustard-Maple Pork Ribeye Roast
- Grilled Indonesian Swordfish
- Halibut with a Caper Butter Sauce
- Grilled Spatchcocked Chicken Under Bricks
- Smoked Chuck Roast
Other Variations of Smashed Potatoes
Parmesan and thyme are my favorite combination of smashed potato, but you could totally use the same cooking method and use whatever herbs and toppings you want. Just run with this recipe. The possibilities are endless!
Other Recipe Variations:
- Garlic Butter Smashed Potatoes — top the potatoes with melted garlic, butter and thyme.
- Loaded Smashed Potatoes — melt cheddar cheese and bacon on the smashed potatoes, then serve with sour cream and chives. Add jalapenos to spice them up!
- Spicy Olive Smashed Potatoes with Feta Cheese — Add black olives and feta cheese with a sprinkle of oregano.
If you are looking for an easy side dish recipe that requires very little effort try parmesan smashed potatoes. The hardest part is allowing them to cool!
Parmesan Smashed Potatoes
Ingredients
- 1 pound Yukon Gold potatoes small, scrubbed
- Kosher salt and freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
- ½ cup parmesan cheese freshly grated
- ½ tsp fresh or dried thyme
- sea salt or Fleur de sel (optional)
Instructions
- Preheat the oven to 400 degrees F, so it’s good and hot when the potatoes are ready to go inside.
- Next, add the potatoes with about a tablespoon of kosher salt to a large saucepan. Fill the saucepan with water, until it covers the potatoes with about an inch or two of water. Bring the potatoes to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until tender enough to pierce with a fork.The cook time varies depending on the size of the potatoes. On average, it takes at least 15 minutes.
- When the potatoes are tender, drain them well. Then toss them out onto a baking sheet.Using a glass or measuring cup, carefully press each potato firmly in the center until it flattens to about ½-inch thick. Use caution, the potatoes are hot and this process can be messy.Drizzle the smashed potatoes with olive oil. The sprinkle the potatoes with thyme and season them with salt and pepper, to taste.
- Roast the potatoes in the preheated oven turning them once about half-way through. Bake the potatoes until the skin has lightly browned; about 25 to 30 minutes.
- Remove the sheet pan from the oven. Sprinkle the potatoes with parmesan cheese place them back into the oven for another 3 to 5 minutes, until the cheese melts and just starts to turn brown.
- Serve them hot, sprinkled with extra salt such a sea salt or fleur de sel, if desired.
Debbie - MountainMama says
These look amazing, Mountain Sister – I keep seeing them all over pinterest and the next time I have baby potatoes these are on the menu!
The Mountain Kitchen says
Thanks, Mountain Sister! We had them again last night for supper with lemon-pepper cod and asparagus. YUM! I know you will like them too!
Karen (Back Road Journal) says
I just bought potatoes today and I’ll be making these tomorrow. Yummy.