Golden Parmesan Smashed Potatoes
These buttery smashed potatoes with Parmigiano-Reggiano are a quick and delicious side dish, perfect for both weeknight dinners and festive meals.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings4
If you're looking for a side dish that's both effortless and impressive, these smashed potatoes are the answer. They start with baby red potatoes boiled until tender, then smashed with butter and Parmigiano-Reggiano for a creamy, savory texture.
The beauty of this recipe lies in its simplicity. With just a handful of ingredients and about 30 minutes, you can create a dish that feels special enough for holidays yet easy enough for a busy weeknight. The reserved cooking water helps achieve the perfect creamy consistency, and a sprinkle of fresh chives adds a touch of color and freshness.
Ingredients
Converted amounts are rounded.
Method
- Fill a large pot with water, add salt, and bring to a boil. Add the halved potatoes and cook until they are fork-tender, about 15 minutes.
- Using a slotted spoon or a hand-held strainer, transfer the cooked potatoes to a shallow bowl or serving dish. Reserve about ½ cup of the hot cooking water.
- Add the butter, Parmigiano-Reggiano, salt, and pepper over the hot potatoes. Using a fork, gently smash the potatoes, mixing in the butter and cheese.
- Gradually add some of the reserved cooking water, a little at a time, and continue smashing until you reach your desired creamy consistency. You may need about ½ cup (120 ml) in total.
- Taste and adjust the seasoning with more salt or pepper if needed. Sprinkle the chopped chives on top and serve immediately.
💡 Tips
- For extra flavor, you can use salted butter and reduce the added salt.
- If you prefer a chunkier texture, smash the potatoes less and add less water.
- These potatoes are best served warm, but you can reheat them in a skillet with a little butter.
Inspired by a recipe from Once Upon a Chef