Parmesan Smashed Potatoes

Parmesan Smashed Potatoes

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.

Hot potatoes in a strainer.

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.
Smashed potatoes sprinkled with parmesan and thyme.

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.

Smashing a potato on a sheet pan.

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.

Sprinkling the salt.

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.

Finished potatoes on the sheet pan.

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:

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!

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

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!
Course Side Dish
Cuisine American
Keyword Cheese Rind, Parmesan, potatoes, roasted chicken, Smashed
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 207kcal

Ingredients

  • 1 pound Yukon Gold potatoes small, scrubbed
  • Kosher salt and fresh 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.

Notes

The cook time varies depending on the size of the potatoes. On average, it takes at least 15 minutes.
Use caution when adding the salt in addition to the parmesan cheese. The parmesan cheese can have a salty bite the longer it is aged.
Recipe adapted from Ina Garten.

Nutrition

Calories: 207kcal | Carbohydrates: 14g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 211mg | Potassium: 479mg | Fiber: 2g | Vitamin A: 100IU | Vitamin C: 13mg | Calcium: 182mg | Iron: 3.8mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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