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Parmesan Smashed Potatoes Recipe

Small waxy potatoes boiled, smashed, and baked on a bed of seasoned Parmesan until the cheese sets into a crisp crust, tossed in browned butter and garlic and served with a dill and chive dip.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 servings
Calories: 492kcal
Author: Lucy Brewer

Ingredients

  • 1 ½ pounds little potatoes
  • 3 quarts water
  • 1-2 tablespoons Morton kosher salt
  • ¼ cup butter
  • 2 cloves garlic, finely grated
  • ½ teaspoon lemon juice
  • ½ teaspoon salt
  • 1 cup freshly grated Parmesan cheese, plus 1/4 cup for sprinkling
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Dip

  • ½ cup sour cream or plain yogurt
  • ¼ cup mayonnaise
  • ½ teaspoon lemon juice
  • ½ tablespoon prepared horseradish
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • ¼ teaspoon dried parsley
  • 1 ½ tablespoons fresh chopped chives
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Put 1 1/2 pounds little potatoes in a large pot. Add 3 quarts water and 1-2 tablespoons Morton kosher salt, then set the pot over high heat and bring it to a boil. Cook until a fork slides into a potato without resistance, 5 to 15 minutes depending on size.
    A pot filled with steaming water and small whole potatoes on a white background, viewed from above.
  • While the potatoes cook, brown 1/4 cup butter. Melt it in a small light-colored saucepan over medium heat and stir every so often. It will foam up, then quiet back down, and the milk solids on the bottom will turn golden brown and smell nutty. Pull the pan off the heat as soon as that happens, since browned butter turns to burned butter fast.
  • Pour the browned butter into a medium bowl, scraping in the browned bits from the bottom of the pan. Stir in 2 cloves garlic, finely grated, 1/2 teaspoon lemon juice, and 1/2 teaspoon salt. Set aside.
  • In a small bowl, combine 1 cup of the Parmesan with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix gently.
    Wooden bowl containing shredded cheese, dried oregano, ground black pepper, garlic powder, and onion powder on a light surface.
  • Drain the potatoes and leave them in the colander until the steam stops and the surfaces look dry.
  • Add the potatoes to the bowl of browned butter and turn them until every one is coated.
    A white scalloped bowl filled with whole baby potatoes, coated with a light glaze, set on a light gray background.
  • Spread the Parmesan mixture in an even layer over the parchment.
  • Set one potato on a plate and press straight down with the bottom of a cup or a measuring cup until it flattens.
    A hand uses a glass jar to press and flatten a boiled potato on a white plate; more potatoes and a bowl are nearby.
  • Move it onto the Parmesan and repeat with the rest. Drizzle any butter left in the bowl over the top.
    Baked smashed potatoes on a parchment-lined baking sheet, partially covered with shredded cheese, with a bowl of whole potatoes in the background.
  • Add the potatoes to the pan, giving them a little space around each other. (Ignore the photo, as these are way too close together). Bake for 25 to 30 minutes. With 5 to 10 minutes left, remove the pan, sprinkle the remaining 1/4 cup Parmesan over the potatoes, and return the pan to the oven until the potatoes are crisp and the cheese on top has browned.
    A baking tray of smashed potatoes topped with grated cheese and herbs, set on parchment paper with lemon halves, garlic, and plates in the background.
  • While the potatoes bake, stir all the dip ingredients together in a small bowl until smooth. Cover and refrigerate until serving.
    White bowl containing a creamy, herb-speckled sauce or dressing, viewed from above on a light, textured surface.
  • Serve the potatoes warm with the dip. Sprinkle chopped fresh parsley over the top if desired.
    Smashed roasted potatoes topped with grated cheese and chopped green onions, arranged around a bowl of creamy dipping sauce with a spoon.

Notes

  • You can stir the dip together ahead of time and keep it covered in the refrigerator until serving.
  • Reheat leftovers in a 400 degrees F oven or an air fryer, spread in a single layer, until the edges crisp again. The microwave turns them soft.
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