Rating: 4 stars
277 Ratings
  • 5 star values: 158
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  • 3 star values: 29
  • 2 star values: 15
  • 1 star values: 23

Parmesan and parsley dress up these simple smashed potatoes for a flavorful side dish. Scrub the potatoes and combine parmesan and parsley the night before to cut down on prep time.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

20 mins
25 mins
10 mins
22 mins
1 hr 17 mins


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large saucepan and cover with at least 1 inch of water. Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.

  • Preheat oven to 450°F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.

  • Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.

Make-Ahead Directions:

Scrub potatoes; set aside overnight. Combine the grated cheese and parsley in an airtight container; cover. Chill for up to 24 hours. Continue as directed.

Nutrition Facts

101 calories; fat 6g; cholesterol 4mg; saturated fat 2g; carbohydrates 9g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 3g; vitamin a 101.1IU; vitamin c 5.7mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 11.7mcg; vitamin b12 0.1mcg; sodium 232mg; potassium 269mg; calcium 63mg; iron 0.5mg.