Irresistible Parmesan Smashed Potatoes Recipe to Try Now

There’s something undeniably irresistible about a plate of Parmesan Smashed Potatoes. Imagine buttery, creamy potatoes, lovingly smashed to perfection, and topped with a sprinkle of Parmesan that melts deliciously into every crevice. The aroma wafts through your kitchen, making it nearly impossible to resist. These potatoes are not just a side dish; they are the culinary equivalent of a warm hug on a cold day. For more inspiration, check out this lunch recipes recipe.

Every bite delivers an explosion of flavor and texture that dances on your palate, reminding you why comfort food exists. Whether it’s a cozy family dinner or a lively gathering with friends, these Parmesan Smashed Potatoes will steal the show! What’s more, they’re easy to whip up and can make even the most novice cook look like a pro in the kitchen—talk about winning at dinner!

I remember the first time I made these potatoes for my family; my kids practically licked their plates clean. The smiles on their faces were priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Yukon Gold Potatoes: Their creamy texture makes them perfect for smashing; choose medium-sized potatoes for even cooking.
• Parmesan Cheese: Freshly grated cheese enhances flavor; avoid pre-packaged for best results.
• Butter: Use unsalted butter to control the saltiness; it adds richness that perfectly complements the potatoes.
• Garlic Powder: This adds depth without overpowering; opt for fresh garlic if you prefer a stronger flavor.
• Olive Oil: A drizzle before baking creates a crispy exterior; use high-quality extra virgin olive oil for best taste.
• Salt and Pepper: Essential seasoning to enhance all flavors; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Parmesan Smashed Potatoes

Prepping Your Potatoes: Start by washing and peeling your Yukon Gold potatoes. Cut them into quarters for even boiling. Place them in a large pot and cover with cold water.

Boiling Time: Bring the water to a boil over medium-high heat. Add a generous pinch of salt, then let the potatoes simmer until fork-tender, which takes about 15-20 minutes.

Draining and Mashing: Carefully drain the potatoes using a colander. Return them to the pot while they’re still hot. Mash gently with a potato masher until smooth but still slightly chunky.

Adding Flavor: Stir in melted butter, garlic powder, salt, pepper, and half of your grated Parmesan cheese. Mix until well combined—this is where magic happens!

Smoothing It Out: Spread the mixture onto a greased baking sheet or casserole dish. Use the back of a fork to create ridges on top; this helps crisp up during baking.

Baking Until Golden: Preheat your oven to 425°F (220°C). Drizzle olive oil over the smashed potatoes and sprinkle remaining Parmesan cheese on top. Bake for 25-30 minutes until golden brown and crispy.

Enjoying Your Creation: Let cool slightly before serving these heavenly Parmesan Smashed Potatoes as an irresistible side dish that pairs beautifully with any main course. For more inspiration, check out this dinner recipes recipe.

Now you’ve got yourself some seriously tasty potatoes that will have everyone asking for seconds!

Perfecting the Cooking Process

Start by boiling your potatoes until tender, then smash them before roasting to achieve that crispy perfection. This two-step method ensures both fluffy interiors and golden exteriors that will have everyone asking for seconds.

Add Your Touch

Feel free to swap out Parmesan for Pecorino Romano or add fresh herbs like rosemary or chives. Experimenting with different cheeses can elevate your Parmesan Smashed Potatoes into a gourmet delight tailored to your taste buds.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F until warmed through, restoring their crispy edges and creamy center.

I remember the first time I made these Parmesan Smashed Potatoes. My friends devoured them so quickly that I thought I might need to make a second batch just to satisfy their cravings!

FAQ

What type of potatoes work best for Parmesan Smashed Potatoes?

Russet potatoes are ideal due to their starchy content, providing great fluffiness.

Can I prepare these potatoes ahead of time?

Yes, you can boil and smash them ahead, then roast just before serving.

How do I make these potatoes spicier?

Add red pepper flakes or jalapeños for a delightful spicy kick in your dish.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Parmesan Smashed Potatoes

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Indulge in the comfort of Parmesan Smashed Potatoes—creamy Yukon Gold potatoes lovingly smashed and baked to crispy perfection. Topped with melted Parmesan cheese and infused with garlic, these potatoes are the ultimate side dish for any meal.

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Ingredients

Scale 1x2x3x

• 2 lbs Yukon Gold potatoes
• 1 cup freshly grated Parmesan cheese
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and peel the Yukon Gold potatoes; cut them into quarters.
3. Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
4. Drain and return them to the pot; mash gently until smooth but still slightly chunky.
5. Stir in melted butter, garlic powder, salt, pepper, and half of the Parmesan cheese until well combined.
6. Spread the mixture onto a greased baking sheet; create ridges using a fork.
7. Drizzle olive oil over the top and sprinkle with remaining Parmesan cheese.
8. Bake for 25-30 minutes until golden brown and crispy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 40mg