Lemon Parmesan Smashed Potatoes

overhead photo of garnished lemon parmesan smashed potatoes

These Lemon Parmesan Smashed Potatoes are the ultimate simple Spring side dish! They’re crispy, loaded with fresh lemon and tons of parmesan. They come together in no time and are a major crowd pleaser! 

Spring has officially sprung and I am so happy! From the trees blooming, the blue skies and the chilly mornings…I’m so happy it’s here. 

And with the weather change comes food changes! I specifically love these Lemon Parmesan Smashed Potatoes! 

Why You’ll Love This Dish: 

Easter is coming upon us quickly…and who doesn’t love a good potato dish on the side?! I find that potato dishes are always the most popular on the table. 

And these Lemon Parmesan Smashed Potatoes are no different! 

I love that this dish is incredibly easy! You truly just need a bag of baby potatoes, a few handful of pantry ingredients and of course, fresh lemon and parmesan. 

From there, you just boil the potatoes, “smash” them on a sheet pan, brush with lemony garlic butter and bake until crispy! 

side view shot of the baked smashed potatoes on a sheet pan with lemon wedges on the pan

I absolutely love the concept of smashed potatoes – the inside of the potato remains fluffy and soft but you get that classic crisp of a potato that you love on the bottom. 

close up photo of crispy bottom of smashed potato on pan

And of course….the FLAVOR! 

You use lemon juice and zest in this recipe. You use the juice in the butter mixture for a super fresh and vibrant punch and then of course, the ZEST on top! Not only is the zest a beautiful touch, but also a huge punch of flavor. 

If you’re worried it might be a bit *toooo* vibrant, worry no more because PARMESAN! The fresh parmesan adds an incredibly savory and salty touch to these potatoes. 

The best part? You can add as much parmesan as desired! It’s like those Italian restaurants with the cheese grater when they say “let me know when you want me to stop”…and you don’t have to stop, ha! 

Overall, these are just the loveliest little potatoes and your whole family is going to love them! 

Ingredients You Need: 

Bag of Baby Potatoes – I used yellow dutch baby potatoes

Salted Butter – you’ll need this to brush onto the boiled potatoes.

Garlic – use fresh garlic if you can! 

Lemon – you use the juice and zest in this recipe. 

Olive Oil – use high quality olive oil here! 

Salt + Pepper – of course! A must. 

Parmesan – use the FRESH parmesan, not the kind in the green jar. 

Ingredient Substitutions: 

You can use garlic powder if you’re in a pinch instead of fresh garlic. Just use 1-1.5 tsp depending on your love for garlic. 

You can use unsalted butter instead of salted, just be sure that you monitor for extra salt if needed overall. 

Step by Step Instructions on How to Make Smashed Potatoes: 

  1. Preheat the oven to 450 degrees and grab a large sheet pan and set aside.
  2. Wash your potatoes. Grab a large pot and add water to cover the potatoes – don’t forget to add a large pinch of salt as well! 
  3. Boil the potatoes for about 10-15 minutes or until fork tender. Once they’re tender, drain them. 
  4. Add them to the sheet pan and gently “smash” them using a potato masher or even just a jar. They should look like this: 3 shots side by side, smashed potato, smashed potato with butter mixture and baked smashed potato
  5. In a small bowl, add softened butter, lemon juice, fresh garlic, olive oil, salt and black pepper. Mix together. garlic lemon butter in white bowl
  6. Brush the lemony garlic butter on top of the smashed potatoes. 
  7. Bake for 15 minutes, turning the pan halfway through the bake time. 
  8. Once they are done, freshly shred parmesan and lemon zest. I also enjoy garnishing with extra salt and pepper. For a pop of color, I also love adding some freshly chopped rosemary!
  9. Serve while warm and enjoy! 

Best Smashed Potato Tips: 

Be sure that when you buy the bag of potatoes, you inspect that they are all similar in size. Of course I know that they won’t be perfect, but they will cook a lot more evenly if they are all near the same size. 

When the potatoes are cooking, be sure to turn the pan halfway to make sure that each part of the pan cooks evenly. 

bite taken out of crispy smashed potato

If you desire a more golden top of the potato, you can always broil at the end for 1-2 minutes, keeping a CLOSE eye on them!

Storing Leftovers: 

I personally think these are best eaten the day of while warm BUT if you happen to have leftovers, you can absolutely repurpose them!

Be sure to store these in a tightly sealed container for up to 3 days. 

You can simply add them to a warmed pan with olive oil to crisp them back up. You can also microwave them if you’re in a pinch. 

Dice them up, fry them in a pan with olive oil and eat them alongside a sandwich or even with eggs in the morning for breakfast!

However you eat them, enjoy!

Did you enjoy this recipe? Here are a few others you might like: 

Roasted Garlic Mashed Potatoes

Crispy Loaded Smashed Potatoes 

Rosemary Garlic Butter Smashed Potatoes

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Lemon Parmesan Smashed Potatoes

These Lemon Parmesan Smashed Potatoes are the ultimate simple Spring side dish! They’re crispy, loaded with fresh lemon and tons of parmesan. They come together in no time and are a major crowd pleaser! 

Course Side, Side Dish
Cuisine American
Keyword easter side dishes, lemon parmesan smashed potatoes, smashed potatoes, spring side dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2-3 lb. bag dutch yellow baby potatoes
  • 4 tbsp salted butter
  • 2 cloves garlic, minced 
  • Juice of half a lemon (3-4 tsp)
  • 1 tsp olive oil
  • 1/2 tsp salt
  • Cracked black pepper 
  • freshly shredded parmesan for topping
  • zest of 1 lemon to garnish
  • fresh rosemary for garnish (if desired)

Instructions

Boiling the Potatoes

  1. Preheat oven to 450 degrees.Wash the baby potatoes.

  2. Add potatoes to a large pot and cover them with water and a large pinch of salt. Place on medium high heat and boil for 10-15 minutes or until fork tender.

  3. Once done, drain and place them on a baking sheet. 

Making the Lemon Garlic Butter

  1. Add 4 tbsp of softened salted butter, 2 large cloves of minced garlic, fresh lemon juice, 1 tsp olive oil, 1/2 tsp of salt and cracked black pepper. Mix together. Combine well. 

Smashing the Potatoes

  1. Add the potatoes to a large sheet pan. Using a potato masher or a fork, gently "smash" down your potatoes until they begin to burst. Don't smash them too hard or else they will just be super smushed and not what you want! 

  2. Once smashed, add a generous amount of the lemon garlic butter to each potato until the butter is gone.

  3. Bake the potatoes for 15 minutes, flipping the pan halfway. If you want them extra crispy and golden brown, place on broil at the end of the set time for an additional 1-2 minutes. Watch carefully to make sure they don't burn. Garnish with additional lemon garlic butter if you have any left.

Serving Potatoes

  1. Garnish with freshly shredded parmesan (as much as you want!) and then lemon zest on top. For a pop of color you can add fresh rosemary as well.

  2. Eat while warm! Enjoy!

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