Crispy Parmesan Crusted Smashed Potatoes

These Crispy Parmesan Crusted Smashed Potatoes will be your new favorite side dish. This recipe was inspired by the viral crispy garlic parmesan potatoes. I decided to show you my take on it by making them smashed, which I know you’ll love.

Crispy parmesan crusted smashed potatoes
Crispy Parmesan Crusted Smashed Potatoes

I personally think that when you smash them, the potatoes absorb so much more of that buttery parm mixture which makes them even better. These potatoes are crispy on the outside, and creamy on the inside. I paired them with a simple yogurt and dill dipping sauce but you can absolutely use any you like. 

Crispy parmesan crusted smashed potatoes by the modern nonna crispy parmesan crusted smashed potatoes

Crispy Parmesan Crusted Smashed Potatoes

Themodernnonnathemodernnonna
These Crispy Parmesan Smashed Potatoes will be your new favorite side dish. These potatoes are crispy on the outside, and creamy on the inside. I paired them with a simple yogurt and dill dipping sauce but you can absolutely use any you like.
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Prep Time 20 mins
Cook Time 30 mins
Servings 2

Ingredients
  

The Potatoes:

  • 16 baby yellow potatoes use more if you want to
  • ½ stick of melted unsalted butter (56 grams) which is also equal to 4 tablespoons
  • 1.5 teaspoons garlic powder
  • 1 tablespoon Italian seasoning or oregano
  • salt to taste
  • ½ cup good quality grated parmesan cheese measure with your heart

Yogurt Dipping Sauce:

  • ½ cup plain yogurt
  • 1 teaspoon of olive oil
  • salt to taste
  • dry or fresh dill to taste

Instructions
 

  • Add the baby potatoes to a big pot of water. Let it come to a boil and boil until fully cooked and tender. Mine took 15-20 minutes.
  • Once the potatoes are boiled, get a sheet pan and line it with parchment paper. Mix the melted butter, parm and seasoning onto the baking sheet.
  • Add the boiled mini potatoes to the sheet pan, and coat them with the butter and parm mixture. Take a glass and gently press each one. Be very gentle and careful as they can break.
  • If the potato gets stuck onto the bottom of the glass, take a knife and gently help it out. I like to take some of the butter and parm mixture on the bottom of the pan and brush the top as well.
  • Bake at 400F until crispy. Mine took 30 minutes but keep an eye on them as it will depend on the oven.
  • Let them cool. Letting them cook is crucial as they will fall apart and be soft if you don’t. In a separate bowl mix the ingredients for the yogurt dipping sauce & Enjoy!

Notes

You can use mini red or yellow potatoes
Feel free to use any seasonings of your choice. You can use a greek seasoning mix or anything you like. 
You have to boil the potatoes all the way through. They have to be completely soft as they will break if they are undercooked when you try to press them down with the bottom of the glass. 
Feel free to use vegan butter and parm if you are plant-based. Any creamy sauce will work as a dipping sauce for the potatoes. You can use sauces like tzatziki, labneh, ranch, or garlic.

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