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Crispy Smashed Red Potatoes
If you’re looking for an easy side dish that’s both crispy and flavorful, Smashed Red Potatoes are a perfect choice. These potatoes are boiled until tender, gently smashed, then roasted in the oven until golden and crispy. Finished with olive oil, herbs, and Parmesan cheese, they deliver the perfect balance of a fluffy interior and crispy edges.
This recipe is simple enough for a weeknight dinner but delicious enough to serve for holidays or gatherings. Pair them with grilled meats, roasted chicken, steak, or even burgers for a satisfying side dish everyone will love.
Why You’ll Love This Recipe
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Crispy on the outside and fluffy on the inside
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Simple ingredients readily available
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Easy to customize with your favorite herbs
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Perfect side dish for almost any meal
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Ready in about 45 minutes
Ingredients
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1-½ pounds small red potatoes
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3 Tbsp olive oil
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Kosher salt (to taste)
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Black pepper (to taste)
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¾ cup shredded or grated Parmesan cheese
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Rosemary, parsley, thyme, sage, or your herb of choice
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Instructions
1. Boil the Potatoes
Bring a pot of salted water to a boil. Add the cleaned, unpeeled potatoes and cook for 10–15 minutes, or until they are fork-tender. Cooking time may vary depending on the size of the potatoes.
2. Preheat the Oven
While the potatoes are boiling, preheat your oven to 450°F.
3. Prepare the Baking Pan
Line a baking sheet with foil or use a Silpat baking mat. Brush the pan with 1 tablespoon of olive oil.
4. Smash the Potatoes
Once the potatoes are fork-tender, drain them and let them sit for a minute until dry. Place them on the prepared baking sheet and gently smash each potato using a potato masher or the bottom of a glass jar until they are about ½-inch thick.
5. Season the Potatoes
Drizzle the smashed potatoes generously with the remaining olive oil. Sprinkle with kosher salt, fresh ground black pepper, and your choice of herbs. Fresh herbs work best, but dried herbs will work as well.
6. Bake Until Crispy
Bake the potatoes for 15–20 minutes. Remove from the oven and sprinkle the Parmesan cheese evenly over the tops.
Return the pan to the oven and bake for an additional 5–10 minutes, or until the cheese is melted and the potatoes are golden brown and crispy.
Tips for the Best Smashed Potatoes
Choose smaller potatoes. Small red potatoes work best because they smash easily and crisp up nicely.
Don’t over-smash them. Press just enough to flatten them while keeping the potato mostly intact.
Dry the potatoes first. Letting them dry after boiling helps them crisp better in the oven.
Use plenty of oil. The olive oil helps create those crispy edges everyone loves.
Flavor Variations
You can easily customize this recipe with different flavors:
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Garlic Parmesan: Add minced garlic before baking.
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Ranch Style: Sprinkle ranch seasoning instead of herbs.
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Spicy: Add crushed red pepper or cayenne.
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Loaded Potatoes: Top with bacon bits, green onions, and sour cream after baking.
What to Serve with Smashed Red Potatoes
These crispy potatoes pair perfectly with many main dishes, including:
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Grilled steak
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Corned Beef
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Pork chops
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Burgers
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BBQ ribs
- Roasted Chicken
They also work well as a hearty appetizer with dipping sauces like ranch, garlic aioli, or sour cream.
Smashed Red Potatoes
Ingredients
- 1-½ Pounds small red potatoes
- 3 Tbsp olive oil
- Kosher salt (To Taste)
- black pepper (To Taste
- ¾ cup shredded or grated Parmesan cheese
- rosemary, parsley, thyme, sage, or (Herb of your choice)
Instructions
- Bring a pot of salted water to a boil. Add as many cleaned, unpeeled potatoes as you wish, then boil for 10-15 minutes or until fork-tender. Cooking times may vary depending on the variety and size of potatoes.
- While the potatoes are boiling, preheat the oven to 450° F.
- Line a baking pan with foil or use a Silpat mat. Brush the pan with 1 tablespoon olive oil.
- When the potatoes are fork-tender, remove them from the pot of water and drain. Let them sit for a minute until they are dry. Place the potatoes on the prepared pan and smash them with a potato masher or a glass jar. Smash to about 1/2-inch thickness
- Drizzle the tops of each smashed potato generously with the remaining olive oil.
- Sprinkle potatoes with kosher salt, fresh ground black pepper, and your choice of fresh chopped herbs. (Dried herbs work as well if you don't have fresh)
- Bake for 15-20 minutes, remove from the oven, and add the Parmesan cheese. Return to the oven and continue cooking for 5-10 minutes or until the cheese is melted and the potatoes are golden and crispy.
Nutrition
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