Food Friday: Crispy Parmesan Smashed Potatoes 🥔💥
November 13th, 2026Last Friday, we shared our Creamy Loaded Baked Potato Soup. This week, we figured we’d keep the potato theme going and make something with a little crunch. If you’re the one who reaches for the crispiest potatoes on the tray, we saved you a spot at the table.
These Crispy Parmesan Smashed Potatoes are fluffy in the middle, golden around the edges and brushed with garlic butter. They’re an easy side for roast chicken or burgers, but we’d happily put the whole tray on the table with a bowl of garlic aioli and let everyone dig in.

Ingredients
- 1½ lbs baby potatoes
- 2 tbsp olive oil
- 2 tbsp melted butter
- 3 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
How to Make Crispy Parmesan Smashed Potatoes
- Boil the potatoes. Cook them in salted water for 15–20 minutes, or until fork-tender. Drain well and let them steam-dry for a few minutes.
- Get the oven ready. Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
- Give them a gentle smash. Spread the potatoes out on the baking sheet. Use the bottom of a sturdy glass or measuring cup to flatten each one, pressing just enough to split the skin and rough up the edges.
- Brush with garlic butter. Mix the olive oil, melted butter and minced garlic. Brush the mixture generously over each potato.
- Season and add Parmesan. Sprinkle with the garlic powder, paprika, salt, pepper and freshly grated Parmesan.
- Bake until golden. Roast for 25–30 minutes, until the edges are deeply golden and crisp.
- Finish and serve. Scatter the chopped parsley and a little extra Parmesan over the hot potatoes. Serve right away with your favourite dipping sauce.
🔥 Food Friday Tip: Give the drained potatoes a few minutes to steam-dry before smashing them. Drier surfaces crisp up better in the oven. Leave a little room between potatoes on the tray, too, so those rough edges have space to brown.
If you made last week’s soup, we’d love to know which one you’d make again first. And if you’re trying these potatoes, tell us what you’re dipping them in!
…so here are a few of our favourites to try while they’re still warm!
- Lemon garlic aioli — Stir together ½ cup mayo, 1 tbsp lemon juice, 1 small grated garlic clove and a pinch of salt.
- Loaded baked potato dip — Mix sour cream, sliced green onions, shredded cheddar and crispy bacon. It’s a fun nod to last week’s soup.
- Dill and chive ranch — Mix Greek yogurt or sour cream with fresh dill, chives, a squeeze of lemon and a pinch of garlic powder.
- Spicy honey mustard — Stir together Dijon, honey and a splash of hot sauce for a sweet, tangy dip with a little heat.
Happy Food Friday from all of us at The Riz Team! ❤️
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