If you’re on the hunt for the perfect potato side dish, Crispy Lemon Parmesan Smashed Potatoes might just end your search. Golden brown, crispy on the outside, soft on the inside, and bursting with lemony, cheesy flavor—these smashed potatoes are everything you didn’t know your dinner table needed.
Unlike mashed potatoes or roasted wedges, smashed potatoes give you the best of both worlds: fluffy insides and a crackly, caramelized crust. Add a hit of lemon zest and a generous sprinkle of Parmesan cheese, and you’ve got a side dish that’s just as good as the main event.
Ingredients:
- 1½ lbs baby potatoes (Yukon gold or red)
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- Zest of 1 lemon
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- Fresh parsley or chives for garnish
Instructions:
- Boil the Potatoes
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15–20 minutes, or until fork-tender. Drain and let cool slightly. - Smash Them
Preheat your oven to 425°F (220°C). Place the boiled potatoes on a parchment-lined baking sheet. Using the bottom of a glass or jar, gently press down to flatten each potato to about ½ inch thick. - Flavor and Roast
Mix olive oil, melted butter, lemon zest, garlic, salt, and pepper in a small bowl. Drizzle the mixture over the smashed potatoes. Sprinkle evenly with Parmesan cheese. - Bake Until Crispy
Roast for 25–30 minutes, or until the edges are golden and crispy. For extra crispiness, broil for the last 2–3 minutes. - Garnish and Serve
Sprinkle with fresh herbs and an extra squeeze of lemon juice if desired. Serve hot and enjoy every crispy, cheesy bite!
These Crispy Lemon Parmesan Smashed Potatoes are so flavorful and satisfying, they’ll steal the spotlight from any main dish. Perfect for weeknights, dinner parties, or even brunch!