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Parmesan Smashed Potatoes

App exclusive

1 hr

Snack

Appetizer

Side

10 ingredients or less

Budget-friendly
These smashed potatoes are a delicious and easy-to-make side dish or snack. First, the potatoes are boiled until tender, and then they're baked with a delicious vegan parmesan glaze in the oven until golden. They're lightly crispy on the outside and soft on the inside - absolute perfection!

Servings

Total

1 hr

Prep

10 min

Cook

50 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Crispy potatoes

  • 18 oz (500 g)
    baby potatoes
  • ½ Tbsp (7 mL)
    olive oil

Seasoned parmesan butter

  • 1 Tbsp (14 g)
    unsalted vegan butter, melted
  • 1 Tbsp (15 mL)
    olive oil
  • 1 Tbsp (6 g)
    vegan parmesan
  • ¾ tsp
    paprika powder
  • ½ tsp
    onion powder
  • ¼ tsp
    garlic powder
  • ¼ tsp
    salt
  • 1 pinch
    ground black pepper

Serves well with

Directions

  1. Cook the potatoes in a large pot of salted simmering water, for about 15 - 20 minutes, or until tender. Then drain.
  2. Line a baking tray and preheat the oven to 430°F (220°C)*.
  3. Flatten the potatoes on the baking tray into 1 cm thick disks using the bottom of a cup. Lightly oil and bake for 20 minutes.
  4. Combine all the ingredients for the parmesan butter in a small bowl.
  5. Brush this glaze on the partially-baked potatoes and return to the oven to bake for another 15 - 20 minutes, or until crispy. Use the grill option in the last couple of minutes if desired to make them extra crispy.
  6. Serve with your favourite dipping sauce, and enjoy!

Notes

  • * We used top and bottom heating (not fan-assisted/convection).

Storage

  • Best to enjoy immediately!
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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Let us know what you think

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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jada - April 3, 2025, 11:30 p.m.

what kind of baby potatoes did you use

PUL small logo PUL Team - April 4, 2025, 4:23 a.m.

Hey Jada! For this recipe, we recommend "all-purpose" potatoes - they’re creamy on the inside and get perfectly crispy on the outside when cooked. Yukon Gold, red baby potatoes, new potatoes, or fingerling potatoes would all work great! 🤗

Reply
Chrysiida - March 9, 2025, 4:29 p.m.

The potatoes themselves were pretty good on their own, but adding the mayo made them superb! I think that I became addicted to them as I was having them haha

Reply
Aileen - Feb. 26, 2025, 7:05 a.m.

These potatoes were nice, but I do wish when a store-bought version of an ingredient is preferred, it would be mentioned. For instance, I am a huge fan of cashew nooch parm. However, it looks like a store-bought parm would have been better according to another comment (which I didn’t see until after making these). I also followed the cooking time on every step, but my potatoes ended up burning in some places.

Reply
Vif - Feb. 16, 2025, 5:04 p.m.

Lovely & crispy! First I thought the potatos fall too much apart when smashed. But they become crisp and hold together well when they come out of the oven

Reply
Sigourney Lishman - Feb. 14, 2025, 2:17 p.m.

Was my first time making this and it was so nice. I made it for a Valentine’s Day dinner with my partner and he loved it! This will definitely be a staple from now on

PUL small logo PUL Team - Feb. 15, 2025, 7:06 p.m.

Woop woop! So glad you enjoyed the smashed potatoes, Sigourney, thank you ☺️

Reply
Lucy M. Barney - Feb. 12, 2025, 3:35 p.m.

This was amazing. Easy to make, but tasted like something from a restaurant. I made a yoghurt and lemon juice sauce to go with… it was consumed with smiles all around. Fantastic recipe.
Pick up limes; could you make some breakfast recipes using different grains? A buckwheat porridge, a quinoa porridge… maybe millet? That would be great to see. Thank you

PUL small logo PUL Team - Feb. 12, 2025, 7:14 p.m.

So glad that you enjoyed it, Lucy, and thanks for the request! In the meantime, if you're interested and haven't seem them yet, searching for "porridge" in the app will show several options made with quinoa, bulgur, buckwheat, semolina, millet, and polenta 🥰

Reply
Marguerite De Valois - Feb. 10, 2025, 4:28 p.m.

Super facile, super rapide. Trop cool quand on a la flemme mais qu'on veut quand même se régaler. Ça change en plus. Les pommes de terre c'est vraiment super

Reply
Firebolt - Feb. 9, 2025, 7:33 p.m.

Just made it for dinner, complete banger, 10/10!

Reply
Julija - Feb. 7, 2025, 6:15 p.m.

Can i use a parmesan mixture from this app?

PUL small logo PUL Team - Feb. 7, 2025, 11:51 p.m.

Hey Julija! You can try to use it for flavour, but it doesn't melt as well as store-bought varieties that we've tried 🤗

Reply