Indulge in culinary bliss with my irresistible crispy oven-roasted Parmesan Smashed Potatoes recipe. Like my Parmesan Potatoes Au Gratin, these smashed mouthwatering delights are cooked in the oven and offer the perfect combination of cheesy soft, fluffy interiors and enticing crispy edges.
Topped with a generous sprinkle of Parmesan cheese and black truffle salt, roasted parmesan smashed potatoes deliver a melty, fluffy texture that will leave your taste buds dancing.
Reader comment from Bev: “Thank you so much for this recipe. I made these Smashed Potatoes with Filet Mignon and asparagus for my son’s birthday celebration. It was delicious!!!! This is a keeper!!!”
Prepare to be captivated by the enchanting earthy essence of black truffle salt and parmesan cheese, elevating these parmesan roasted smashed potatoes to a new gastronomic delight. Make it tonight and savor the heavenly combination of flavors and textures!
Jump to:
- Why you will love this recipe:
- Recipe ingredients and substitutions:
- How to make parmesan smashed potatoes:
- 💬 Top tip:
- What are smashed potatoes:
- What are truffles:
- Air-fryer smashed potatoes
- The best potatoes for parmesan smashed potatoes:
- Serving suggestions:
- Leftovers, storage, and reheating:
- Recipe FAQs:
- More tips:
- More popular side dish recipes:
- 📋 Recipe:
Why you will love this recipe:
- This easy recipe offers a luxurious and unforgettable taste experience. The combination of earthy flavors from the truffle salt, melted cheese, and crispy edges create a symphony of flavors that captivate the taste buds.
- The beauty of this easy recipe for roasted smashed potatoes lies in its simplicity (only five ingredients) and convenience. With a straightforward process, anyone can whip up these smashed potatoes without spending hours in the kitchen.
- Whether hosting a dinner party, preparing a special meal for a loved one, or simply craving a comforting and satisfying side dish, these smashed potatoes cooked in the potatoes fit the bill because they pair well with a wide range of main dishes.
Recipe ingredients and substitutions:
- Potatoes – the star ingredient; they provide the base for the dish. They offer a starchy and creamy texture, becoming soft and fluffy inside while developing crispy edges when smashed and roasted. I like to use Yukon Gold, but other small varieties may be substituted.
- Parmesan cheese – adds a savory, nutty flavor. It also contributes to the golden brown crust.
- Truffle salt – is essential for infusing the dish with a distinct and luxurious earthy flavor. They provide an aromatic and decadent taste that elevates the dish’s overall taste. Black or white truffle oil may be substituted.
- Kosher salt – is added to the water to season the spuds while they are boiling to enhance their overall flavor.
- Olive Oil – Adds a touch of richness and aids in achieving a crispy exterior.
(A complete list of ingredients and measurements is listed in the recipe below.)
How to make parmesan smashed potatoes:
- Preheat the oven to 400 °F.
- Place the unpeeled potatoes and salt in a large pot of boiling water over medium-high heat and boil for 20 minutes or until you can pierce them easily with a fork.
- Drain the potatoes and let them dry in a colander for about five minutes.
- Liberally grease a rimmed baking sheet with olive oil and place the potatoes on it.
- Use a potato masher or large fork and smash or crush each potato as thin as possible while keeping it in one piece. Then allow them to sit for about 5 minutes to release any steam.
- Liberally brush olive oil over the smashed potatoes and let them roast in the oven for 25-30 minutes or until they start to brown on the edges and get crispy.
- When they are done, remove them from the oven and sprinkle on the parmesan cheese and truffle salt. (*If using truffle oil, wait to add it until after broiling them.)
- Turn the oven to broil and place the potatoes under the broiler until the parmesan cheese has melted.
- Enjoy the roasted smashed parmesan potatoes while they are hot for the best taste and texture. They may lose their crispiness upon reheating.
💬 Top tip:
This recipe can be easily customized. Some ideas include substituting different types of grated cheese for the parmesan (such as cheddar, Gruyere, blue cheese, or fontina).
You can also add melted butter or a dollop of sour cream, chopped herbs (such as rosemary or thyme), crispy bacon bits, or chopped chives.
What are smashed potatoes:
Smashed or crushed potatoes as they are sometimes called, are a delightful and flavorful variation of traditional roasted potatoes, which are boiled, then smashed, or crushed, and roasted.
Parmesan cheese and truffle-infused ingredients, such as oil or salt, are added to enhance the flavor.
What are truffles:
Truffles are highly prized edible fungi that grow underground symbiotic with the roots of certain trees, typically oak, hazelnut, and beech trees. They are known for their unique and intense aroma, which is highly coveted in the culinary world.
Because they are considered luxury ingredients, truffle oil, salt, and butter are popular ways to incorporate the flavor into various dishes.
Air-fryer smashed potatoes
To make air-fryer smashed potatoes, follow the recipe up through step five. Then, instead of roasting them in the oven, after they are smashed, coat them with olive oil and place them in a preheated air-fryer at 400°F. Air fry for 11-12 minutes and serve as directed.
The best potatoes for parmesan smashed potatoes:
The best potatoes for this recipe are small and have a good balance of starch and moisture content.
- Yukon Gold Potatoes which is what I usually use, have a creamy texture, a buttery flavor, and a medium starch content. They hold their shape well when boiled or roasted, making them ideal for this recipe.
- Red Potatoes have a slightly waxy texture and a lower starch content than russets. They hold together nicely and offer a tender bite with a subtly sweet flavor.
- Fingerling Potatoes are elongated and have a firm, waxy texture. They are known for their nutty flavor. Smashed fingerling potatoes offer a delightful combination of creamy interiors and slightly crispy exteriors.
- Baby potatoes have thin skin and a creamy texture, resulting in tender buttery spuds.
Serving suggestions:
These delectable roasted parmesan smashed potatoes make a perfect side dish for a variety of meals. Here are a few serving suggestions:
- Pair with a juicy, perfectly blackened steak, smoked ribeye steak, or roasted New York strip roast. The rich flavors and contrasting textures beautifully complement the succulent meat.
- Serve alongside my oven-fried chicken, cast-iron skillet chicken or bacon wrapped chicken thighs. The earthy truffle notes add an elegant touch to the comforting flavors of the chicken, creating a balanced and satisfying meal.
- Serve with your favorite seafood dishes such as pecan crusted grouper, blackened mahi mahi, or crispy fried oysters. The luxurious flavors of the truffle and the delicate seafood will create a culinary masterpiece that will leave your taste buds longing for more.
- Pair them with grilled vegetables for a well-rounded and satisfying vegetarian feast.
- Whether you’re grilling up shrimp burgers, smoked burgers, or pimento cheeseburgers, combining them with the crispy, cheesy crushed potatoes will take your meal to new heights.
Leftovers, storage, and reheating:
Leftovers can be stored covered in your refrigerator for up to five days. They can be reheated in an air-fryer set at 370°F for three to four minutes, under the broiler for two to three minutes, or in a 425°F until warm.
Recipe FAQs:
Truffle oil is an infused oil used primarily as a finishing drizzle, while truffle salt is a seasoned salt that can be used during cooking or as a final seasoning.
Both products provide an easy and convenient way to introduce the luxurious flavors to your culinary creations, allowing you to elevate the taste profile of various dishes so it’s a matter of choice.
I use truffle salt in this recipe. If you substitute oil, wait to drizzle it over the potatoes until after they come out of the broiler.
Truffle-infused ingredients like truffle oil and salt are often found at gourmet food stores, specialty food markets, or online retailers. In large grocery stores, the oil can often be found close to other oils, and the salt can usually be found in the spice section.
Use small potatoes, about the size of a golf ball. Boil the potatoes until they are fork-tender but not overly mushy. After smashing them, roast them at a higher temperature to create crispy edges while keeping the insides soft.
While it’s best to enjoy this side dish immediately after removing the potatoes from the oven, you can make and reheat them. However, note that the crispy edges may soften upon reheating.
More tips:
- To partially make this recipe ahead, boil the potatoes and smash them. Cover and store in the refrigerator for up to 24 hours. When ready to roast, remove from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature and proceed with the rest of the recipe.
- Make sure not to flatten your potatoes completely, the craggy bits on top are what make them so crispy.
- Truffle oil and truffle salt are quite potent, so it’s best to start with a small amount and gradually increase if desired.
- I use truffle salt in this recipe. If you want to substitute oil, wait to drizzle it over the potatoes until they come out of the broiler.
- Golf-ball size potatoes work best in this recipe.
More popular side dish recipes:
For more menu ideas and recipes, check out all of my side dish recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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📋 Recipe:
Parmesan Smashed Potatoes Recipe
Ingredients
- 1¾ pounds small Yukon Gold or Honey Gold potatoes, unpeeled, you can substitute any type of small potato
- 1 tablespoon kosher salt
- ¼ cup olive oil
- ½ cup grated parmesan cheese
- 1 teaspoon black truffle sea salt
Instructions
- Preheat the oven to 400 °F.
- Place the unpeeled potatoes and salt in a large pot of boiling water over medium-high heat and boil for 20 minutes or until you can pierce them easily with a fork.
- Drain the potatoes and let them dry in a colander for about five minutes.
- Liberally grease a rimmed baking sheet with olive oil and place the potatoes on it.
- Use a potato masher or large fork and smash each potato as thin as possible, while keeping it in one piece. Then allow them to sit for about five minutes to release any steam.
- Liberally brush olive oil over the potatoes and let them roast in the oven for 25-30 minutes or until they start to brown on the edges and get crispy.
- When they are done, remove them from the oven and sprinkle on the parmesan cheese and truffle salt.
- Turn the oven to broil and place the potatoes under the broiler until the parmesan cheese has melted.
- Serve immediately and enjoy this dish while it's hot and fresh for the best taste and texture.
Sharon, Thank you so much for this recipe. I made these Smash Potatoes with Filet Mignon and asparagus for my son’s birthday celebration. It was delicious!!!! This is a keeper!!!
Hi Bev,
Thanks so much for sharing! I’m so glad you and your family enjoyed it!
All my best,
Sharon
Back to ask, where did you find your Black Truffle Sea Salt or did I miss where you wrote that?
Carolyn
I found my truffle salt on Amazon Prime. I put truffle salt on my sauté’ mushrooms last night. YUM!!!
This sounds delicious, I love black truffle oil so I feel certain I will like these. Of course, Mr. Picky Eater wouldn’t touch them. I’ve never been to Table 23 before, sounds like my kind of place. We’ll have to go sometime.
Carolyn
Sharon, you post some of the most delicious recipes. I love how easy yet yummy these smashed potatoes are. And how can you beat the parmesan truffle? Love it and will have to try them. Thanks!