Parmesan Smashed Potatoes Recipe

How to Make Parmesan Smashed Potatoes


  1. Cook the whole potatoes in a large pot of salted water for 20-25 minutes or until very soft in the middle, adding the garlic for the last 2 minutes. Drain and leave to dry for a minute.
  2. Preheat oven to 180°C (or 160°C fan-forced). Cut the larger potatoes in half. Pour half of the oil onto a large baking tray and sprinkle with about a third of the parmesan. Place the potatoes on top, spacing them evenly. Squish each potato using the flat base of a mug. Don’t go too hard or you’ll end up with mashed potato! Dot the garlic cloves around and drizzle with the remaining oil. Season well and bake for 35 minutes or until golden.
  3. Rub the herbs with oil and sprinkle them over the potatoes. Scatter the remaining parmesan on top and bake for a further 10 minutes or until the cheese is nicely coloured.

Tip: You can prepare these ahead of time and bake when ready.
Optional: Omit the cheese for a vegan version.