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What You’ll Need
- Baby potatoes. Use small red or yellow potatoes about 1½ to 2 inches across. Scrub them well and leave the skins on so the potatoes hold together when smashed.
- Salted butter. Brush 4 tablespoons of melted butter over the potatoes and use a little extra to grease the baking sheet.
- Finely grated Parmesan. Choose Parmesan with a fine, sandy texture so it coats the potatoes evenly and settles into the cracks.
How to Smash the Potatoes Without Breaking Them
Boil the potatoes until just fork-tender, about 12 to 15 minutes, then drain and let them steam-dry for 3 to 5 minutes. Spread them out on the buttered baking sheet. Press each potato gently with a masher or the flat bottom of a sturdy glass until it’s about ½ inch thick. Stop once it cracks open and still holds together.
How to Get Crisp Parmesan Edges
Brush the butter over the tops and edges, then sprinkle with Parmesan. Leave space between the potatoes and bake at 425°F (220°C) for 20 to 25 minutes, until the edges are deeply golden and the cheese forms a crisp crust. Let them rest on the pan for 3 to 5 minutes, then lift them with a thin spatula and serve hot.
Oven-Baked 3-Ingredient Parmesan Smashed Potatoes Recipe Card
Butter-brushed baby potatoes baked with a crisp Parmesan crust.
- Prep time — About 10 minutes
- Boil time — 12 to 15 minutes
- Bake time — 20 to 25 minutes
- Servings — 4
Ingredients
- 1½ pounds baby red or yellow potatoes, about 1½ to 2 inches across
- 4 tablespoons salted butter, melted, plus a little extra for greasing the pan
- ¾ cup finely grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet with melted butter.
- Scrub the potatoes and place them in a saucepan. Cover with cold water by about 1 inch. Bring to a boil, then reduce to a gentle boil and cook for 12 to 15 minutes, until just fork-tender.
- Drain well and let the potatoes steam-dry in the colander for 3 to 5 minutes.
- Arrange the potatoes on the prepared baking sheet with space between them. Gently flatten each one to about ½ inch thick.
- Brush the tops and edges with the melted butter. Divide the grated Parmesan evenly among the potatoes.
- Bake on the middle rack for 20 to 25 minutes, until deeply golden and crisp at the edges. For extra crunch, bake for another 3 to 5 minutes, watching the cheese closely.
- Let the potatoes rest on the pan for 3 to 5 minutes. Loosen them with a thin spatula and serve hot.