These roasted smashed new potatoes with Parmesan are one of my favourite ways to cook potatoes. The flavour of new potatoes with the skin on is nutty and earthy and becomes even tastier when smashed and roasted with olive oil and Parmesan cheese until crispy. They are great with a roast, perfect at a braai (BBQ), and work fantastically with a grilled piece of fish.

Use a Herbs de Provence blend or a French blend of herbs and a sea salt combination. Whatever you prefer. I also love my friend Nicole’s amazing Greek Seasoning (used in this amazing green bean recipe) available in all food shops and delis in Cape Town. I use this on almost all my vegetables.

Roast new potatoes and smashed potatoes benefit from a long time in the oven to get the broken bits properly golden and crunchy. Roast these for as long as is necessary to get the crunch factor you like depending on your oven temperature.

I have also made these delicious spuds using fresh thyme or rosemary, and you could add chopped garlic and or chopped fresh parsley at the end to add a flavour punch. Chilli could also work if you are that way inclined.

A few of my other potato recipes:

How to make the best ever duck fat roast potatoes

Roast smashed potatoes with brown butter sage

Hasselback potatoes with chipotle butter

New potato salad with fennel & radish

Oven-roasted sweet potato fries with orange salt

Warm new potato salad with mint, lemon, and creme fraiche

Recipe | serves 4

Prep Time:5

Cook Time:1

Ingredients

700g new potatoes
¼ cup of olive oil
Herb de Provence blend and sea salt or a pinch of mixed dried herbs and salt/ or another herby salt of your choice
30 g Parmesan cheese grated
Preheat the oven to 190 – 200 C 350 – 400 F.

Instructions

Boil the potatoes in a large pot of salted water until just cooked, about 20 – 25 minutes. Drain completely and allow them to dry out for a minute or two.
Brush a baking tray with olive oil and spread the potatoes evenly over it. Using a flat-bottomed utensil, gently squash the potatoes down so that they squash fairly flat but remain intact. Drizzle olive oil over the potatoes and brush to evenly coat.
Generously season with sea salt and or your favourite salt and herb blend.
Bake in the oven for about 40 minutes until golden and crispy around the edges. Turn the potatoes about halfway through at 20 minutes, and add some more spice to the other side.
Remove from the oven and sprinkle the grated Parmesan over the potatoes and return to the oven for about 2 minutes to melt the cheese.

Notes

These potatoes are best eaten on the day they are made as roast potatoes do not store and reheat that well.

Servings: 4

Author: Sam Linsell

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17 Comments

May I be so bold as to suggest some coarsely grated fresh lemon rind together with the chopped garlic and chopped fresh parsley?

It adds a fresh zing that makes this one of my favourite potato variations.

How lovely Ginger, yes, yes and yes!

And now I want to eat potatoes for days. These look yummy.

I’m not going to admit to how many of these I actually ate Jess 😉

I can’t wait to try this. Everyday. For the rest of winter.

Michael, you might need to balance that with about 2 hours in the gym per day 🙂

Potato perfection! If I’m going to eat potatoes, this is the way to do it :).

these look divine Sam–they would be wonderful served with some dip and with drinks–well there goes this idea to my list for the coming long weekend–love it Sam. I will just have to stay away from it

So gorgeous! This might be bad to say, but I could totally eat these for any meal, including breakfast RIGHT NOW.

Oh my, I’m loving these! It’s like a cross between a latke and a roasted potato, and I need it in my life. Pinned!

i love smash potatoes. Left over make the best potato salad because of the roasting. My fave after duck fat roasted potatoes!

The potato is my favorite vegetable! And roasted, all the better! I am starving as a result of your pictures! Thank you!

Oh those look dangerously good, especially with a poached egg like you said, delicious!

Very dangerous Sylvie, I will not admit on a public forum exactly how many of these I ate *hangs head in shame*, but I do like the idea of a poached egg and having it for brunch. 🙂