Who knew humble potatoes could be this exciting? These Lemon-Parmesan Crispy Smashed Potatoes are the crunchy, cheesy, tangy side dish you didn’t know your dinners were missing. They’re golden on the outside, fluffy on the inside, and packed with flavor thanks to fresh lemon juice, garlic, and a generous handful of Parmesan. Plus, they’re super fun to make—especially the smashing part!

The first time I made these, I served them at a backyard BBQ. Let’s just say the burgers were completely ignored! Everyone was fighting over the last potato. That’s when I knew I had to share this recipe. Whether you’re making a casual family dinner or looking to impress guests, these crispy smashed potatoes with lemon and Parmesan bring the WOW factor.

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Lemon Parmesan Crispy Smashed Potatoes on a baking sheet topped with cheese and lemon zest.

Key Ingredients in Lemon-Parmesan Crispy Smashed Potatoes

Small Potatoes (2 lbs): Baby Yukon gold or red potatoes work best. They get crispy on the outside while staying soft in the middle.
Olive Oil (½ cup): Helps achieve that signature crisp while infusing flavor.
Parmesan Cheese (½ cup): Adds a nutty, salty layer that crisps beautifully in the oven.
Lemon (juice + zest): Brings brightness and a fresh zing that cuts through the richness.
Garlic (2 cloves): Enhances the savory goodness.
Italian Seasoning (1 tsp): Gives a herby background note.
Salt & Pepper: Classic seasoning that makes everything better.

How to Make Lemon-Parmesan Crispy Smashed Potatoes

Boil the Potatoes: Start by boiling your small potatoes in salted water for 15–20 minutes until fork-tender.
Smash ‘Em: Drain and let them cool slightly, then gently smash them with the bottom of a glass or flat spatula.
Make the Flavor Mix: Combine olive oil, lemon juice, zest, Parmesan, garlic, Italian seasoning, salt, and pepper in a bowl.
Brush and Bake: Place smashed potatoes on a baking sheet, brush generously with the mixture, and bake at 450°F (232°C) for 20–25 minutes until crispy.
Garnish and Serve: Sprinkle with fresh lemon zest or herbs and serve hot.

Variations

Spicy Kick: Add red pepper flakes or cayenne to the oil mixture.
Cheesy Twist: Swap Parmesan with Asiago or Pecorino for a stronger flavor.
Herbaceous Vibes: Use fresh thyme, rosemary, or parsley instead of Italian seasoning.
Garlic Lovers: Double the garlic or use roasted garlic for a mellow depth.

Pairings

These crispy potatoes go great with:

Grilled chicken or steak
Baked salmon with dill
Veggie burgers or sandwiches
A crisp green salad with vinaigrette

Serving Suggestions

Pile them high on a serving platter, drizzle with a little extra olive oil, and garnish with fresh herbs or even crumbled feta. Serve them with dipping sauces like garlic aioli or lemon yogurt dip for extra flair.

Common Mistakes to Avoid

❌ Overcooking the potatoes while boiling – They’ll fall apart when you try to smash them.
❌ Skipping the drying step – Wet potatoes won’t crisp properly in the oven.
❌ Crowding the pan – Give them room to breathe or they’ll steam, not roast.
❌ Under-seasoning – Potatoes need bold flavors to shine. Don’t be shy with salt or cheese!

Tips and Tricks

✅ Use parchment paper for easier cleanup and extra crisp edges.
✅ Smash gently—don’t flatten too much or they’ll lose structure.
✅ Let them rest a few minutes before serving to help the flavors settle.
✅ Broil for the last 1–2 minutes for maximum crispiness.
✅ Add a little lemon zest after baking to amplify that citrus pop.
✅ Use a microplane for a fine Parmesan dusting that melts perfectly.

Final Thoughts

Lemon-Parmesan Crispy Smashed Potatoes are the kind of side dish that steal the show. They’re crispy, cheesy, and just a little tangy—the perfect combo. They’re easy enough for a weeknight, fancy enough for a dinner party, and fun enough to make you look forward to cooking. Trust me, once you try them, you’ll make them again and again.

Lemon-Parmesan Crispy Smashed Potatoes

Bellina Groschen

Crispy and flavorful Lemon-Parmesan Smashed Potatoes, a perfect side dish!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Side Dish

Cuisine American

Servings 4 -6 servings

Calories 250 kcal

Ingredients

2 lbs small potatoes
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1 lemon juice and zest
2 cloves garlic minced
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

Boil potatoes in salted water until fork-tender, about 15-20 minutes.
Drain potatoes and gently smash them using a flat object.
Mix olive oil, Parmesan cheese, lemon juice, garlic, Italian seasoning, salt, and pepper.
Brush the mixture over the smashed potatoes and bake at 450°F (232°C) until crispy, about 20-25 minutes.
Garnish with lemon zest and serve warm.

Notes

Use baby potatoes for the best texture.

Don’t skip the lemon zest—it makes a huge difference.

Store leftovers in an airtight container and reheat in the oven.

You can make them ahead and re-crisp before serving.

Try adding a dollop of sour cream or Greek yogurt on top!

These are naturally gluten-free!

Nutritional Information (per serving)

Calories: 250

Fat: 14g

Carbs: 27g

Protein: 6g

Fiber: 3g

Sugar: 1g

The nutritional information provided for this recipe is an estimate and may vary based on specific ingredients used, portion sizes, and preparation methods.

Keyword potatoes, lemon, parmesan, crispy, smashed, side dish