Crispy Parmesan Smashed Potatoes with Sour Cream Sauce
Golden, crispy smashed potatoes topped with Parmesan and served with a tangy sour cream sauce. Easy, crave-worthy, and perfect for any occasion.
The Dish Details
I’m a sucker for a crispy potato (hello, french fry), and these crispy Parmesan smashed potatoes scratch that itch — no deep fryer required! Parboiling first creates a tender, creamy interior, while letting the potatoes steam-dry keeps the exterior crisp. Then butter, olive oil, and a little magic from the oven turn those humble spuds into the best smashed potatoes — golden, crunchy, and ready for their close-up.
But it doesn’t stop there! A sprinkle of grated Parmesan melts into a nutty crust, and a quick seasoned sour cream sauce is perfect for dunking or drizzling — layering on those craveable flavors.
Gather Your Ingredients
Before we start smashing, let’s take a quick look at what you’ll need.
- Baby Yukon Gold potatoes – Look for uniformly sized potatoes, 1-2 inches in diameter. You can use other waxy potatoes like baby reds or fingerlings. Waxy potatoes will hold their shape better when smashed.
- Cooking fats – Butter + oil balances flavor and browning (butter adds flavor, oil raises the smoke point).
- Seasonings – Kosher salt, black pepper, garlic powder, paprika.
- Parmesan cheese – Because everything is better with parm, but it also amps up the crispy-crusty factor and adds that salty-savory punch that makes every bite irresistible.
- Sour cream sauce – sour cream, chives, garlic + onion powders, milk (to thin), kosher salt + black pepper.
Key Tips for Ultra-Crispy Success
- Potato size – Smaller potatoes work really well for this recipe because they have a higher surface to interior ratio, meaning there is more surface area for crisping.
- Smashing technique – How much you smash is up to you, but generally, flatter = crispier edges, less flat = more fluffy interior. If your smashing tool is sticking to the potatoes, spritz it with cooking spray.
- Oven temperature + spacing – 425°F falls into high-heat roasting. This temperature is ideal for achieving golden brown color and crispiness, but not so hot that our potatoes will overcook and dry out.
- Drying before roasting – Allowing the potatoes to dry after boiling, and again after smashing, is important for crispy results. Extra moisture will lead to soggy results.
- Timing for sauce – The sauce can easily be whipped up while the potatoes roast, but you can certainly make it several hours in advance and store it in the refrigerator until meal time.
How to Make Crispy Smashed Potatoes (Step-by-Step)
Ready to get cooking? Here’s how to make perfectly crispy Parmesan smashed potatoes step by step.
- Boil the potatoes – Add potatoes to large pot and cover with water. Bring to a boil and cook until fork-tender. Drain the potatoes thoroughly and allow to dry for 3-5 minutes.
- Mix the fat + seasonings – Combine olive oil, melted butter, salt, pepper, garlic powder and paprika in a small bowl.
- Smash the potatoes – Divide the potatoes between 2 baking sheets generously coated with cooking spray. Gently smash each potato with the bottom of a glass or measuring cup. Make sure the potatoes are in a single layer with a little space between. Allow the steam to escape and dissipate, then brush the butter-oil mixture onto each potato.
- Roasting time – Roast for 30-40 minutes in a 425°F oven, until edges are golden brown and crispy. When they are almost done, sprinkle grated parmesan over each potato and bake for an additional 5 minutes.
- Mix the sour cream sauce – While the potatoes roast, combine sour cream, chives, garlic and onion powders. Whisk in some milk to achieve your desired consistency. Taste and season with salt and pepper.
Serving Ideas & Fun Variations
These crispy smashed potatoes are endlessly adaptable and make a seriously crowd-pleasing side or snack. Serve with mains like glazed pork loin roast, cheesy chicken breasts, Cornish hens or stuffed pork chops. Skip the fries and serve them with lamb sliders or alongside a brunch-worthy Croque Madame.
Want to up-level your potatoes? Make a loaded smashed potato bar. Provide toppings like crumbled bacon, assorted fresh herbs, jalapeños, pulled pork, guacamole, extra cheese and more. Or, turn them into a chic appetizer topped with smoked salmon or caviar!
Troubleshooting Guide
Usually it comes down to too much moisture or not enough heat. After boiling, make sure the potatoes are completely dry before smashing — moisture is the enemy of crispness. Give them a few minutes to steam off, then brush with oil and butter before roasting. Don’t crowd the pan; spacing them out lets every edge brown beautifully. If your oven runs cool, bump the temp up by 25°F or add a few extra minutes.
Two possibilities: too high of a temp or too thin of a smash. Every oven is different, so start checking in the last 10 minutes. Dark or nonstick pans absorb more heat — switch to light-colored sheet pans or double-pan to diffuse heat. Moving your rack up one notch also helps keep bottoms from over-baking. It’s not unusual to have a few errant bits that get overdone, but they still might be delish.
They were likely boiled a smidge too long or smashed too hard. Aim for fork-tender, not falling apart. Press gently — you’re cracking them open, not making mashed potatoes. And if some do fall apart, roast them anyway. Crispy potato bits are pure gold.
Storage & Reheating Guide
How to store leftovers:
- Let leftovers cool completely, then pop them in an airtight container with parchment between layers. Refrigerate for up to 4 days.
- You can freeze them for up to 1 month. Flash-freeze on a baking sheet first, then transfer to a freezer bag to prevent sticking.
The best way to reheat for max crispiness:
- Oven: Reheat at 425°F for 10–15 minutes on a wire rack or parchment-lined baking sheet until hot and crispy again.
- Air fryer: Quick and excellent — 400°F for about 5–7 minutes does the trick.
- Microwave: Only if you must… it’ll warm them, but they’ll lose the crunch.
Whether you’re meal-prepping or just planning ahead for your next craving, these potatoes keep and reheat beautifully.
Make-Ahead Tips for Easy Entertaining
- Boil ahead – You can boil and dry the potatoes up to a day in advance. Store them (unsmashed) in the fridge, then season, smash, and roast right before serving.
- Sauce ahead – Your sour cream sauce keeps beautifully keeps beautifully for several hours or up to a full day in the refrigerator. Give it a quick whisk before serving.
- Hosting tip – If you’re cooking for a crowd, roast them 90% of the way, cool, then reheat at 450°F for 10 minutes right before serving. They’ll taste freshly made without last-minute chaos.
Get Carb Happy With More Potato Recipes
- Roasted Garlic + Mascarpone Mashed Potatoes
- Skillet Fried Potatoes + Onions
- Rosemary Parmesan Baby Potatoes
- Hasselback Sweet Potatoes with Pumpkin Seed Pesto Butter
- Twice Baked Potato Bites Appetizer
Join the Conversation
Did you make these crispy Parmesan smashed potatoes? I’d love to hear how they turned out! Drop a comment below and tell me if you went classic or created your own flavor twist.
If you’ve got a fun variation (think: truffle oil drizzle, smoky paprika, or a fancy dipping sauce situation), share it! Your ideas always inspire new kitchen experiments around here.
And if this recipe earned a spot in your regular rotation, don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating — it helps other home cooks discover their way to crispy potato bliss, too.
Crispy Smashed Potatoes with Sour Cream Sauce
Equipment
- large pot, to boil potatoes
Ingredients
For the Smashed Potatoes:
- 2 lbs baby gold potatoes, 1-2 inches in diameter
- Cooking spray, for sheet pans
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup parmesan cheese, grated
- 1 tablespoons fresh chives, chopped (for garnish)
Sour Cream Sauce:
- 1 cup sour cream
- 2 tablespoons fresh chives, finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2-3 tablespoons milk
- Salt and pepper, to taste
Instructions
- Add potatoes to large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes depending on size. Drain the potatoes thoroughly and allow to dry for 3-5 minutes.
- Meanwhile, preheat oven to 425°F. Coat one or two baking sheets generously with with cooking spray.
- Combine 2 tablespoons of olive oil with the melted butter, salt, pepper, garlic powder and paprika in a small bowl.
- Divide the potatoes between the baking sheets. Using a flat-bottomed tool (like a measuring cup or glass), gently smash each potato to your desired thickness. Potatoes should be in a single layer so they crisp evenly. Allow the steam to escape and dissipate, then brush the butter-oil mixture onto each potato.
- Roast for 30-35 minutes, until edges are golden brown and crispy. When they are almost done, sprinkle grated parmesan over each potato and bake for an additional 5 minutes or until the cheese melts and crisps up.
- Meanwhile, In a small bowl, combine sour cream, chives, garlic and onion powders. Whisk enough milk to achieve to your desired consistency. Taste and season with salt and pepper.
- Transfer the potatoes to a serving platter and garnish with fresh chives. Nestle in the sour cream sauce for serving.
Notes
- Make-Ahead Instructions:
- Potatoes can be boiled 1 day ahead. Cover and refrigerate. Season, smash and roast just before serving.
- Sauce can be assembled up to 4 hours ahead and refrigerated.
Nutrition
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