Jump to RecipeThese highly addictive baby potatoes are boiled, smashed and roasted with grated parmesan cheese until golden and crisp dressed with a tangy fresh herb vinaigrette. Perfect for snacking, as a side, or even as a main!
My love affair with smashed potatoes may just be beginning but the possibilities are endless.
In this recipe I seasoned with fresh herbs, lemon, dijon and grated Parmesan cheese. They will pair perfectly with any meat, during any season.
I’m already thinking of my next smashed potato “mash up” as appetizer- HINT- they will include BACON and BUFFALO SAUCE next time! (UPDATE: True to my word, Buffalo Bacon Smashed Potatoes Recipe)
Ingredients for Roasted + Smashed Parmesan Herb Potatoes
Small Potatoes: I used Yukon gold, but baby new potatoes or red potatoes or fingerlings would work!
Olive Oil
Parmesan Cheese
Fresh Herbs: Parsley, Chives, Thyme
Dijon Mustard
Lemon Zest
Crushed Red Pepper & Salt
HOW TO MAKE Roasted + Smashed Parmesan Herb Potatoes
Preheat oven to 425°F and boil potatoes for about 15 minutes.
Drain water from potatoes and lay on cutting board to slightly cool. Then using the bottom of a measuring cup or a fork, smash each potato until ½-inch thick. Be careful not to break.
Transfer smashed potatoes to a sheet pan. Drizzle with ¼ cup of the olive oil, grated Parmesan cheese and a pinch of salt.
Arrange in single layer and roast, flipping halfway through, until golden brown and crisp, 25-35 minutes.
Meanwhile, in a medium bowl, whisk together remaining ¼ cup olive oil, parsley, chives, thyme, dijon mustard, lemon zest and crushed red pepper until smooth. Adjust salt to taste.
Remove smashed potatoes from oven and spoon herb dressing over crispy potatoes and dig in!
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Roasted + Smashed Parmesan Herb Potatoes
Ingredients
- 3 pounds small potatoes I used Yukon Gold
- ½ cup olive oil divided
- ⅓ cup Parmesan grated
- ½ cup chopped parsley
- 2 tbsp chopped chives
- 1 tbsp fresh thyme leaves minced
- 1 tbsp Dijon mustard
- ¼ tsp crushed red pepper
- 1 tsp lemon zest
- Kosher Salt
Instructions
- Preheat oven to 425°F
- In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until very tender when pierced with a knife, about 15 minutes.
- Drain water from potatoes and lay on cutting board to slightly cool. Then using the bottom of a measuring cup or a fork, smash each potato until ½-inch thick. Be careful not to break.
- Transfer smashed potatoes to a sheet pan. Drizzle with ¼ cup of the olive oil, grated Parmesan cheese and a pinch of salt. Arrange in single layer and roast, flipping halfway through, until golden brown and crisp, 25-35 minutes.
- Meanwhile, in a medium bowl, whisk together remaining ¼ cup olive oil, parsley, chives, thyme, dijon mustard, lemon zest and crushed red pepper until smooth. Adjust salt to taste.
- Remove smashed potatoes from oven and spoon herb dressing over crispy potatoes and dig in!
