Roasted Smashed Potatoes
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 12 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
  • 1 teaspoon salt
  • ¼ cup olive oil
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
  1. In a large saucepan, place cleaned potatoes (unpeeled) and cover with at least an inch of water.
  2. Add a teaspoon of salt to the water, and bring to a boil.
  3. Once boiling, reduce heat and simmer until potatoes are tender, about 25-30 minutes.
  4. Drain potatoes.
  5. Preheat oven to 450 degrees F.
  6. Move potatoes to a non stick or foil-lined 15x10x1-inch baking pan, and allow the potatoes to cool for about 10 minutes.
  7. Using a potato masher, a large spoon or the palm of your hand, lightly press down on each potato to smash to about ½-inch thickness, keeping each potato in one piece.
  8. Using half of the olive oil, brush on potatoes.
  9. Sprinkle half of the salt and pepper on potatoes.
  10. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp.
  11. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper.
  12. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp.
  13. In a bowl combine cheese and parsley. Sprinkle on potatoes.
  14. Bake for 2 to 3 minutes more or until cheese is melted.
  15. Enjoy!
Recipe by Lemon Sugar at