My grandmother made these for her bridge club and all the ladies begged for the secret behind this crispy 3 ingredient appetizer.
These Oven-Baked Parmesan Smashed Potatoes feature crisp, buttery edges and a lacy, golden-brown cheese crust. Tender on the inside and crunchy on the outside, these three-ingredient potatoes make a crowd-pleasing side dish that pairs effortlessly with any meal.
Oven-Baked 3-Ingredient Parmesan Smashed Potatoes
Ingredients
| Ingredient | Quantity |
|---|---|
| Small baby potatoes (red or yellow) | 1½ pounds |
| Salted butter, melted | 4 tablespoons |
| Finely grated Parmesan cheese | ¾ cup |
Step-by-Step Directions
- Preheat and prep – Set your oven to 425°F (220°C) and lightly grease a large baking sheet with a little melted butter.
- Boil the potatoes – Place the whole baby potatoes in a saucepan, cover them with cold water, and bring to a boil. Cook until they’re fork-tender, about 12 to 15 minutes. Drain well and let them steam for 3 to 5 minutes to remove excess moisture.
- Smash the potatoes – Arrange the potatoes on the prepared baking sheet. Gently flatten each one to about ½ inch thick using the bottom of a glass, jar, or potato masher.
- Butter and season – Brush the melted butter generously over each smashed potato. Sprinkle the finely grated Parmesan cheese evenly over the tops, letting any stray cheese fall onto the pan to create extra crispy bits.
- Bake until crispy – Bake on the middle rack for 20 to 25 minutes, until the edges are deep golden brown and the cheese has formed a crispy, lacy crust.
- Rest and serve – Let the potatoes rest on the baking sheet for 3 to 5 minutes so the cheese can set, then use a thin spatula to transfer them to a warm serving dish. Serve immediately.
