Crispy Parmesan & Olive Oil Smashed Russet Potatoes

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Crispy Parmesan & Olive Oil Smashed Russet Potatoes are a phenomenal side dish and a great way to mix up your usual potato game. Olive oil, parmesan cheese, garlic powder and butter flavor these russets to perfection.


Four parmesan and olive oil smashed potatoes on a pan with a spatula under one potato and a red and white ramiken in the middle of the pan with sour cream. the entire pan and sour cream are garnished with fresh parsley


Smashed potatoes are one of my all-time favorite ways to eat potatoes. And you know me, I love me some carbs. #sorrynotsorry.. Potatoes are amazing in every form. Fried, baked, mashed, smashed, au gratin-ed (sure, that’s a word) and totted. They’re delicious as French fries, potato wedges or a simple, classic baked potato. Baby potatoes are a new obsession of mine. They’re so buttery and delicious that they only need minimal prep work. Baby Potatoes and Rainbow Carrots is a fuss-free veggie side perfect for a special occasion or just a quick weeknight dinner side.


My point being, I have yet to run into a potato dish that I don’t like. Though, Aidan is the king of potatoes and I don’t know anybody that likes them as much as him. Since he was a young child, he would always order mashed potatoes AND French fries as his side dishes at any restaurant.


I love them all but of course, there can only be one that holds the key to my heart. That potato is the russet. This is the king of all of my potato side dishes. Whether it be in a cheesy, creamy Potato Au Gratin with Bacon or Spicy Potato Wedges, russets come out perfect every time. They crisp up really well and they are very fluffy and buttery on the inside. Russets always make for a crowd pleasing side dish. And they make for a delicious addition to any main dishes that they are added to. They compliment well in Roasted Sausage, Pepper & Onion Sheet Pan Supper or Thai Yellow Curry Sausage & Vegetables.


These smashed potatoes have a very special flavor. There is a lot of olive oil in this recipe and the flavor combination of that and the shredded parmesan cheese that bakes over the top of the potato is fantastic. Butter and herbs round everything off to make this a side dish that everyone will love. This is a great side dish to make if you’re having a fancy dinner party or hosting/making a dish for a holiday.


This is also simple enough that you could make this for a weeknight dinner. Actually assembling and throwing everything together is fairly easy. But the boil time and bake time are what make the potatoes take a bit longer to make. That doesn’t bother me. All of that boiling and baking give you plenty of time to do whatever else it is that you need to do to get that dinner on the table for you and your family.


Potato dishes are always extremely budget-friendly. My local grocery store sells a five pound bag for only about $3.00. Crispy Parmesan & Olive Oil Smashed Russet Potatoes are also very kid-friendly. My nephew can be on the picky side at times and he loves this side dish and always has. They can go great with just about anything. I typically serve them with a Lemony Roasted Whole Chicken or Parmesan Crusted Pork Chops.


What is the cooking process like for this recipe?

These Smashed Russet potatoes are so easy to make. They do take a little bit of time. However, the process is simple and ensures a perfect smashed potato every time that you make them. You rinse and then boil the whole potatoes to start in salted water. Once the potatoes are cooked through and fork tender, you will drain them and allow them time to cook. Then, they will be gently smashed with a potato masher.. or in this case, a potato “smasher”. You season them according to the recipe and then you bake them. Very easy and these steps will give you a potato side dish that is super flavorful as well as crisp on the outside with pillowy, buttery deliciousness on the inside. For any potato fans, this recipe will be a homerun.


What are some variations/substitutions that I could use to change up this recipe?

I like to look at any recipe as a guideline or a jumping off point for you to be creative. I love the idea of following recipes when you’re trying something new and learning from it. And then going off and experimenting on your own with what you’ve learned. For me, it’s the same thing as watching your Mom and Grandmothers cooking in the kitchen when you’re growing up and absorbing the wisdom that they shared with you. And then going on to put your own spin on those same family classics when you’re older and cooking for yourself or maybe a family.

With that in mind, there are lots of ways to put your own spin on this recipe. Try some of the variations below:

Russet potato: You could swap out the russet for whatever your favorite kind of potato is. And I think that sweet potatoes would be very tasty in their place.

Shredded parmesan cheese: This is where I think you can make the biggest impact on flavor. There is such a wide array of different cheeses available out there and they all have such unique flavors and can lend such different textures to the dish. I enjoy the extra crisp that the parmesan lends to these potatoes. You could use cheddar, mozzarella, swiss, provolone, feta, blue cheese or American. Also, if you really wanted to change up the flavor, you could try something with seasonings added like a taco cheese.


How should I serve the Crispy Parmesan & Olive Oil Smashed Russet Potatoes?

These potatoes are so great on their own. Personally, Aidan and I eat them plain but my husband and my nephew like them with sour cream on top (lots and lots of sour cream). You could also chop up some fresh chives, parsley or green onion to use as a garnish when serving.


Instructions

Rinse the russet potatoes clean. Add whole potatoes to a large pot and fill with water just covering the tops of the potatoes. Add 1 tablespoon of salt. Set on high heat until the water is boiling. Once the water is boiling, reduce to medium heat and allow potatoes to boil for 30 minutes. Drain and cool.


Preheat oven to 385°F. On a pan sprayed baking pan, drizzle ¼ cup of olive oil. Place the potatoes spread out on the pan. Using a potato masher, lightly press down in the middle of the potato to “smash” them. You want the potato to be pushed down and slightly broken apart, but still intact mostly. Do not push the masher all the way down to the pan.



Melt butter for 30 seconds in the microwave. Brush or drizzle onto the potatoes evenly. Season the potatoes with ½ teaspoon salt, shredded parmesan cheese, seasoned salt, garlic powder, dried parsley, dried oregano and black pepper. Drizzle the remaining ¼ cup of olive oil over the tops of the potatoes. Bake for 25 minutes.

smashed russet potatoes on pan with salt, black pepper, parsley, oregano, garlic powder, butter, olive oil and shredded parmesan cheese before baking in oven. The potatoes have been boiled whole and lightly smashed with a potato masher.


No matter what’s for dinner, Crispy Parmesan & Olive Oil Smashed Russet Potatoes are the way to go when you need something delicious on the side. Make sure to try some russets the next time you make Skillet Breakfast Potatoes. What’s your favorite potato side dish? Let me know in the comments below. And as always, thank you so very much for supporting the Spice and Sugar Mama blog!


Four parmesan and olive oil smashed potatoes on a pan with a spatula under one potato and a red and white ramiken in the middle of the pan with sour cream. the entire pan and sour cream are garnished with fresh parsley

Crispy Parmesan & Olive Oil Smashed Russet Potatoes

Dominique Collins-Bloomfield
Crispy Parmesan & Olive Oil Smashed Russet Potatoes are a phenomenal side dish and a great way to mix up your usual potato game. Olive oil, parmesan cheese, garlic powder and butter flavor these russets to perfection.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course Side Dish, Vegetarian
Cuisine American
Servings 6

Ingredients
  

  • 6 Large russet potatoes
  • 1 Tablespoon + ½ Teaspoon salt
  • ¼ + ¼ Cup olive oil
  • ½ Cup butter, melted
  • ¼ Cup shredded parmesan cheese
  • 2 Teaspoons seasoned salt
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried parsley
  • 1 Teaspoon dried oregano
  • ½ Teaspoon black pepper

Instructions
 

  • Rinse the russet potatoes clean. Add whole potatoes to a large pot and fill with water just covering the tops of the potatoes. Add 1 tablespoon of salt. Set on high heat until the water is boiling. Once the water is boiling, reduce to medium heat and allow potatoes to boil for 30 minutes. Drain and cool.
  • Preheat oven to 385°F. On a pan sprayed baking pan, drizzle ¼ cup of olive oil. Place the potatoes spread out on the pan. Using a potato masher, lightly press down in the middle of the potato to "smash" them. You want the potato to be pushed down and slightly broken apart, but still intact mostly. Do not push the masher all the way down to the pan.
  • Melt butter for 30 seconds in the microwave. Brush or drizzle onto the potatoes evenly. Season the potatoes with ½ teaspoon salt, shredded parmesan cheese, seasoned salt, garlic powder, dried parsley, dried oregano and black pepper. Drizzle the remaining ¼ cup of olive oil over the tops of the potatoes. Bake for 25 minutes.
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