What do I do if the potatoes stick to the glass as I smash them?

If your potatoes stick to the glass, lightly grease the bottom of the glass with oil or melted butter before pressing. This helps prevent sticking and keeps the tops looking neat. Another trick is to dip the glass in the butter-Parmesan mixture on the sheet pan before each smash. If it still sticks, gently slide a butter knife underneath to release it without tearing.

Why are the potatoes breaking in half when I smash them?

Potatoes usually break because they’re undercooked or cooled too long before smashing. Make sure they’re boiled until fork-tender—about 15–20 minutes—and still warm when you press them. Use slow, steady pressure to flatten them without cracking the sides. Letting them cool slightly is okay, but smashing them while still warm yields better results.

Can I make these parmesan smashed potatoes plant-based?

Yes! Just swap the butter for olive oil or vegan butter, and use a dairy-free Parmesan alternative or nutritional yeast. You’ll still get that delicious crispiness and cheesy flavor. The key is to use finely grated vegan cheese so it melts and browns well in the oven. You can also season generously with garlic, herbs, and salt to boost flavor.

What other dips can I serve with these?

While a yogurt dill sauce is a classic match, parmesan smashed potatoes pair wonderfully with many dips. Try garlic aioli, spicy sriracha mayo, whipped feta, or even a smoky ranch. For something bold, a chipotle-lime crema brings heat and tang. Hosting a party? Offer a dip trio so guests can explore different flavor profiles.

Crispy Parmesan Smashed Potatoes – A Golden Bite of Comfort

Name: Parmesan Smashed Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 16 baby yellow potatoes; ½ stick melted unsalted butter (4 tablespoons); 1.5 teaspoons garlic powder; 1 tablespoon Italian seasoning or oregano; 1 teaspoon salt, to taste; ½ cup grated Parmesan cheese; ½ cup plain yogurt; 1 teaspoon olive oil; Salt, to taste; Fresh dill, finely chopped

Description

These parmesan smashed potatoes are crispy on the outside, tender on the inside, and bursting with cheesy, garlicky flavor. Perfect as a side dish or appetizer, served with a creamy yogurt dill dip.

Ingredients

Scale

16 baby yellow potatoes
½ stick melted unsalted butter (4 tbsp)
1.5 tsp garlic powder
1 tbsp Italian seasoning (or oregano)
1 tsp salt, to taste
½ cup grated Parmesan cheese (or more, to taste)
Yogurt Dipping Sauce:
½ cup plain yogurt
1 tsp olive oil
Salt, to taste
Fresh dill (or dried), finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Add baby potatoes to a pot of water. Bring to a boil and cook until tender, about 15–20 minutes.

2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

3. On the sheet, mix melted butter, Parmesan, garlic powder, Italian seasoning, and salt.

4. Add cooked potatoes to the sheet and coat well in the butter-cheese mix.

5. Use a glass to gently smash each potato until flattened but still intact.

6. Brush tops with extra butter-Parmesan mix.

7. Bake for 30 minutes or until crispy and golden.

8. Let cool slightly before serving to avoid breakage.

9. Mix yogurt, olive oil, dill, and salt in a bowl for dipping.

10. Serve potatoes warm with yogurt dip.

Notes

• Use baby Yukon Gold or red potatoes for best texture.

• Let potatoes cool slightly before smashing for cleaner edges.

• Nutritional yeast and vegan butter can make this plant-based.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 340
Sugar: 1g
Sodium: 640mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 7g
Cholesterol: 40mg