Crispy Smashed Roasted Parmesan Potatoes


Crispy, Parmesan, Roasted, Potatoes – need I say more? There is no better combination that olive oil roasted potatoes that have a crunchy, salty exterior and soft, fluffy interior. Sprinkled with grated Parmesan cheese, it’s the satisfying side dish my whole family loves. I serve it with my easy, homemade chimichurri sauce that I blitz in my food processor for a vibrant and fresh punch.


Crispy Smashed Parmesan Potatoes

  • Author: Roni Proter
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


Units Scale
  • 1 lb petit potatoes
  • 1 tsp kosher salt
  • 1/2 tsp fresh cracked pepper
  • 3 tbsp extra virgin olive oil
  • 1/4 cup grated Parmesan cheese



  1. Wash the potatoes, place them in a large pot and fill with water. Bring to a boil and cook on medium heat for 15 minutes. Drain the potatoes.
  2. Heat oven to 400 degrees.
  3. Transfer the potatoes, while hot, to a parchment lined baking sheet. Use a potato masher to gently press down on the potatoes until the peels burst and the potatoes are flattened to 1/4-inch thick disks.
  4. Drizzle with half the olive oil mixture, sprinkle with salt and bake for 10 minutes.
  5. Gently flip the potato disks, drizzle with remaining olive oil, salt and pepper and the Parmesan cheese and bake for another 5-10 minutes or until potatoes are browned at the edges and cheese is melted. Serve immediately

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