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These extra crispy Parmesan smashed potatoes skip the traditional boiling step and go straight into the oven, creating an even crispier exterior with less fuss. Simply roast the potatoes until tender, smash, drizzle with butter and olive oil, sprinkle with Parmesan, and roast again until golden and crispy. Served with a bright and creamy whipped lemon ricotta for dipping.

Everything you need to know about this recipe.

Why you will love this recipe.
How to make extra crispy Parmesan smashed potatoes–no boiling required.
Key ingredients and substitutions
Recipe tips and FAQs for crispy smashed potatoes
Tips for thick and creamy ricotta

Why you will love these crispy Parmesan smashed potatoes.

No boiling required. Simply roast, smash, season and roast again. This is what makes them extra crispy.
Perfectly crispy and fluffy. See my recipe tips for creating crispy smashed potatoes.
A crispy Parmesan crust. The Parmesan creates a crispy, salty layer on top of each potato.
Served with a lemony whipped ricotta. The creamy ricotta and fresh herbs, go perfectly with the smashed potatoes.
Easy enough for week nights or entertaining. Made with simple ingredients that work for every day or fancy.

How to make no boil Parmesan smashed potatoes with lemon ricotta.

Here is a quick summary:

Coat small whole potatoes in olive oil and roast at 425F for about 20-22 minutes until just tender.
Smash the potatoes on two sheet pans using a measuring cup, large glass, flat spatula or potato smasher until about 1/2″ thick. Drizzle with butter, olive oil, and sprinkle seasoning over potatoes.
Bake again at 450F for another 20-25 minutes, adding Parmesan at the 15 minute mark.
Prepare the whipped ricotta using a food processor while the potatoes are baking.
Serve with whipped ricotta.

Key Ingredients and Substitutions

Because this recipe uses few key ingredients, it’s important to use quality ingredients. Flavor in, flavor out.

Potatoes: Chose waxy or thin skinned, baby-sized potatoes such as baby Yukon, red potatoes, new potatoes or even fingerlings work–red or white, or a combination.

Parmesan Reggiano cheese: I will always stand by my conviction to use only freshly grated cheese, not the packaged stuff. If you wish to substitute the type of cheese, Pecorino Romano is close enough to Parmesan, but saltier with a bolder flavor. Watch the additional salt added to the potatoes if using Pecorino.

Ricotta cheese. Use a high quality full fat ricotta cheese. The light or skim versions tend to be grainy when whipped up.

If you like ricotta, check out Creamy Lemon Cannellini beans, One Pan Lemon pasta, or Caprese Chicken Meatballs or Charred Veggie and Cheese Tortellini Skillet.

Recipe tips and FAQs.

Can you make smashed potatoes without boiling them first?

Absolutely, you sure can. While I have made them boiled, I didn’t notice anything different about the crispness or flavor of the potatoes, which are the two reasons to make these smashed potatoes.

In fact, roasting the potatoes first allows the skin to caramelize before you smash them. Even more flavor and crispiness!

What are the tips for truly crispy smashed potatoes?

No boiling. Place your potatoes directly on a sheet pan to roast at 425F for about 20-25 minutes before smashing.
Allowing steam to release for about 5 minutes after smashing them on the sheet pan. This allows them to dry out before placing them in the oven.
Gently smash potatoes to about 1/4-1/2″. The thinner the crispier. Don’t push too hard or they will break apart.
Allow space between potatoes on the sheet pan which may require an extra sheet pan, per my instructions. This enables the potatoes to crisp evenly instead of steaming.
High heat roasting at 450F helps develop a crisp crust.
Olive oil and butter are the perfect combination to allow for crispiness and flavor.
Roast directly on the sheet pan. Roasting the potatoes directly on the pan allows for direct contact with the hot sheet pan, therefore crispier potatoes. I don’t recommend parchment paper.

A plate of crispy Parmesan smashed potatoes — Extra Crispy (No Boil) Parmesan Smashed Potatoes

How do I smash potatoes on the sheet pan?

After the initial roast, allow potatoes to cool for a few minutes. Prepare a second sheet pan with cooking spray or a light layer of olive oil.

You want to make sure you allow room between the smashed potatoes to allow for air to circulate and ensure crispier potatoes. This means you will most likely need another sheet pan.

Place potatoes on the sheet pan so that you will have room to smash and about 1/2 inch or more space around each potato.

Using the bottom of a measuring cup, large glass, or potato masher, smash the potatoes to about 1/4 to 1/2 inch.

If the potatoes begin to stick to your glass or measuring cup while smashing, lightly spray the bottom with nonstick cooking spray before continuing.

You do want to be careful not to smash too much as they may break apart, but the thinner the crispier.

Tips for Thick, Creamy Ricotta.

Most ricotta sold in U.S. grocery stores has a much higher moisture content.

Since we want a slightly thicker and creamy ricotta for this recipe, my recommendation is to strain it first for about a half hour before using it. It does make a difference.

Since this recipe starts with roasting the potatoes, you may start the straining process before putting the potatoes in the oven.

How to strain ricotta.

Place the ricotta in a fine mesh strainer lined in cheese cloth or paper towels. Evenly spread it out in a layer over the paper towels or cheese cloth.

Cover and refrigerate for a minimum of 30 minutes or over night for a very thick version. For this recipe, you can make this the first step so that when the potatoes are done roasting, your ricotta will be ready.

Extra Crispy Parmesan Smashed Potatoes with Lemon Whipped Ricotta

Recipe by Cindi

0.0 from 0 votes

These no boil Parmesan smashed potatoes are extra crispy and great for dipping in whipped lemon ricotta.

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1-1/2 pounds small, thin-skinned, round potatoes
2 Tablespoons extra virgin olive oil, divided
1 Tablespoon butter, melted
1/2 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon salt
1/8 teaspoon dried thyme
1/2-3/4 cup finely grated Parmigiano Reggiano cheese
Whipped Lemon Ricotta
1-1/2 cups full fat ricotta cheese, drained per recipe tips, room temperature
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh lemon juice
1 lemon, zested
1 small garlic clove, finely grated or pressed
pinch or two of salt and pepper
Toppings of your choice, finely chopped
2 Tablespoons fresh flat leaf parsley, basil, oregano, thyme, or dill, finely chopped
1/4 cup red or green onion, chopped
1/4 cup finely grated Parmigiano Reggiano cheese

Directions

Place the ricotta in a fine-mesh strainer lined with a paper towel or cheesecloth and let it drain for at least 15-30 minutes on the counter while you prepare and bake the potatoes. See blog for details.
Preheat oven to 425F. Spray a large sheet pan with a light layer of vegetable oil spray. Place the potatoes on the sheet pan in a pile and cover with 1 Tablespoon extra virgin olive oil. Using your hands, thoroughly combine the potatoes and olive oil. Place in the oven and bake for 20-25 minutes until baked through. Remove from the oven.
Increase temperature to 450F. Allow potatoes to cool for a few minutes. Lightly coat a second sheet pan with olive oil or cooking spray. Transfer about half of the potatoes to the prepared second sheet pan, spacing them a few inches apart. Using the bottom of a large, sturdy glass or measuring cup, gently press each potato until it is about 1/2 to 1/4 inch thick. Allow the potatoes cool for 2–3 minutes.
Combine 1 Tablespoon butter and 1 Tablespoon olive oil in a measuring cup and microwave until butter is melted, about 15-20 seconds. Drizzle over potatoes in both pans. Combine the seasoning ingredients (1/2 teaspoon granulated garlic, 1/4 teaspoon granulated onion, 1/4 teaspoon salt, 1/8 teaspoon thyme) in a small bowl and thoroughly combine. Evenly season the potatoes using a pinch-and-sprinkle motion to coat each potato.
Return both sheet pans to the oven and bake for 15 minutes. You may rotate the pans halfway through. Remove from the oven and top each potato with 1/2 to 1 teaspoon of Parmesan cheese and return to the oven for another 10-12 minutes, or until the potatoes are deeply golden and crispy around the edges. Remove from oven.
Make the whipped ricotta while the potatoes are baking. Place the drained ricotta in a food processor with 1 Tablespoon olive oil, 1 Tablespoon lemon juice, 1 small pressed garlic clove, lemon zest, salt, and pepper. Process for about 20 seconds, taste and add more salt if needed and process again for another 10 seconds. Set aside in the refrigerator.
A few ways to serve this: Place the ricotta on a serving platter and top with the roasted potatoes, sprinkle with additional Parmesan cheese and herbs. You may also add dollops of whipped ricotta on top of the potatoes or serve the ricotta on the side. Always sprinkle the herbs as they add so much flavor. Bonus points if you add a drizzle of extra virgin olive oil.

Notes

The ricotta can be strained and made up to a day ahead of time. Keep tightly covered in the refrigerator. Leftover whipped ricotta should be used within 3 days.
If you have leftovers, place the potatoes in the refrigerator in a tightly covered container for 3-4 days. Potatoes can be frozen, by placing the roasted potatoes on a sheet pan in the freezer until they are frozen, then place in an airtight storage bag for up to 3 months.
Reheat potatoes at 350F for about 10-15 minutes. Leftover smashed potatoes can be reheated with the lemon whipped ricotta already on top. Arrange them on a baking sheet and warm in a 350°F oven for 10–15 minutes, or until heated through. The potatoes will crisp back up, and the ricotta will become warm and creamy without losing its flavor.
For tips on how to make crispy smashed potatoes, see my links below. The pro tip for this recipe is to use two sheet pans and allow room between the smashed potatoes, which allows for better crisping vs. steaming.