Parmesan mashed potatoes are small potatoes boiled, smashed flat and roasted until crisp, then topped with Parmesan and parsley, ready in about 1 hour 15 minutes. It feeds 4 and gives you a crunchy golden edge with a soft middle, so it works as a side for almost any main dish.
Why This Recipe Works
Boil the potatoes until a fork slides in with no push. A fully soft center is what lets you press each one flat without it crumbling. It also gives you the fluffy inside that sits under the crust.
Let the drained potatoes steam dry for 5 minutes before you smash them. Less surface water means the olive oil can fry the potato skin in the oven instead of steaming it, and that is what makes the edges crisp.
Smash them to about 1/2 inch thick, no thinner. That leaves enough flat surface to brown and enough body to stay soft inside. Add the Parmesan only at the end, so it melts and turns golden without burning during the long roast.
Parmesan Mashed Potatoes Ingredients
- 12 to 16 small potatoes (about 2 pounds), 1 1/2 to 2 inches wide
- 2 teaspoons salt, for the water
- Olive oil, for drizzling
- Garlic salt, to taste
- Freshly cracked black pepper, to taste
- 3/4 cup grated Parmesan cheese, or to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
How To Make Parmesan Mashed Potatoes
Boil and dry the potatoes
- Heat the oven: Set the oven to 450°F (230°C). Cover a baking sheet with foil and drizzle it with olive oil, so the potatoes crisp on the bottom and don’t stick.
- Boil the potatoes: Put the potatoes in a large pot and cover them with cold water. Add 2 teaspoons salt, bring to a boil, then cook for 20 to 25 minutes, until a fork slides in easily.
- Steam dry: Drain the potatoes well and leave them for 5 minutes. The leftover steam dries the skin, which helps it brown later.
Smash and season
- Smash: Set the potatoes on the baking sheet with space between them. Press each one with the bottom of a glass or a potato masher until it is about 1/2 inch thick.
- Season: Drizzle the potatoes generously with olive oil, then sprinkle with garlic salt and black pepper. The oil is what fries the surface in the oven.
Roast and finish
- Roast: Bake for 20 minutes, then flip the potatoes. Bake for 10 to 15 minutes more, until golden and crisp.
- Add the cheese: Sprinkle the Parmesan over the potatoes. Bake for 3 to 5 minutes more, until the cheese melts and turns golden.
- Garnish and serve: Top with the parsley and serve right away while the edges are still crunchy.
Recipe Tips
- Pick even potatoes: Choose potatoes that are about the same size, 1 1/2 to 2 inches wide. They cook through at the same time and smash to the same thickness.
- Handle with care: Press down slowly and evenly. A quick hard push can split the potato into pieces that burn at the edges.
- Space them out: Crowded potatoes steam each other and turn soft. Use a second baking sheet if they touch.
- Taste before salting: Garlic salt and Parmesan are both salty. Season lightly before the roast, then add more at the end if you need it.
What To Serve With Parmesan Mashed Potatoes
These potatoes go well beside roast chicken, sausages or a simple steak. For a lighter plate, serve them with a green salad and a lemon wedge.
How To Store
- Fridge: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Reheat: Reheat on a baking sheet in a 425°F (220°C) oven for 10 minutes, until hot all the way through and crisp again. The microwave makes them soft.
- Make ahead: Boil and smash the potatoes a day ahead, cover and chill them, then season and roast when you are ready.
FAQs
Are these creamy mashed potatoes?
No. Despite the name, the potatoes are smashed flat and roasted, so they have crisp edges and a soft center. For a creamy mash, you would mash boiled potatoes with butter and milk instead.
Can I make Parmesan mashed potatoes without garlic salt?
Yes. Use regular salt and add a little garlic powder to get the same taste. Start with less than you think you need, since the Parmesan adds salt too.
Are Parmesan smashed potatoes gluten free?
Yes, as written. The ingredient list has no wheat, bread or flour. Check that your garlic salt and Parmesan have no added starch if you need to be strict.
Why are my smashed potatoes not crispy?
The usual causes are wet potatoes, too little oil or a crowded pan. Let the potatoes steam dry for 5 minutes, drizzle generously with olive oil and keep space between them.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 270 kcal
- Total Fat: 12g
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Protein: 9g
Parmesan Mashed Potatoes
4
servings15
minutes1
hour75
minutesSmall potatoes boiled, smashed flat and roasted until golden and crisp, then finished with melted Parmesan and fresh parsley. A simple side for 4 with a crunchy top and a soft middle.
Ingredients
12 to 16 small potatoes (about 2 pounds), 1 1/2 to 2 inches wide
2 teaspoons salt, for the water
Olive oil, for drizzling
Garlic salt, to taste
Freshly cracked black pepper, to taste
3/4 cup grated Parmesan cheese, or to taste
2 tablespoons fresh parsley, finely chopped, for garnish
Directions
- Heat the oven: Set the oven to 450°F (230°C). Cover a baking sheet with foil and drizzle it with olive oil, so the potatoes crisp on the bottom and don’t stick.
- Boil the potatoes: Put the potatoes in a large pot and cover them with cold water. Add 2 teaspoons salt, bring to a boil, then cook for 20 to 25 minutes, until a fork slides in easily.
- Steam dry: Drain the potatoes well and leave them for 5 minutes. The leftover steam dries the skin, which helps it brown later.
- Smash: Set the potatoes on the baking sheet with space between them. Press each one with the bottom of a glass or a potato masher until it is about 1/2 inch thick.
- Season: Drizzle the potatoes generously with olive oil, then sprinkle with garlic salt and black pepper. The oil is what fries the surface in the oven.
- Roast: Bake for 20 minutes, then flip the potatoes. Bake for 10 to 15 minutes more, until golden and crisp.
- Add the cheese: Sprinkle the Parmesan over the potatoes. Bake for 3 to 5 minutes more, until the cheese melts and turns golden.
- Garnish and serve: Top with the parsley and serve right away while the edges are still crunchy.
