Parmesan Dusted Smashed Potatoes

6 g
12 g
9 g
Total Fat
10 min
Prep Time
50 min
Cook Time


  • 1 ½ pounds small potatoes
  • 4 tablespoons olive oil, divided
  • ⅛ teaspoon garlic salt
  • ⅛ teaspoon onion powder
  • Freshly ground black pepper, to taste
  • ¼ cup Parmesan cheese
  • 1 cup plain Greek yogurt 
  • Chopped fresh chives, optional

Nutrition Facts

per serving

Calories: 150
Protein: 6 g
Carbohydrate: 12 g
Fiber: 2 g
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 92 mg
Calcium: 55% DV
Sodium: 92 mg


  1. Under cold running water, scrub potatoes; place them in a saucepan filled with enough water to cover potatoes. Bring water to a boil, then simmer over medium-high heat until the potatoes are easily pierced with a fork, about 20 minutes. Drain and let cool for 5 minutes.
  2. Preheat the oven to 425⁰ F. Drizzle 1 tablespoon oil on a lined baking sheet. Use a potato masher or large fork to gently smash each potato.
  3. Drizzle the remaining oil over the smashed potatoes, then sprinkle garlic salt, onion powder and black pepper over the top. Bake until potatoes are golden and crispy, 25 to 30 minutes. When ready to serve, sprinkle with Parmesan cheese and top with a dollop of Greek yogurt and chives.


Tips + Tricks: 

  • The smaller the potatoes, the crispier the smashed potatoes. 
  • Cook them ahead of time and refrigerate until ready to smash and bake.