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cast iron crispy potatoes

Crispy Smashed Potatoes

Smashed baby yukon potatoes are perfectly cooked in a cast iron skillet that gives them a crispy texture and flavored with herbs and Parmesan cheese.
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 1 1/2 pound new potatoes - washed
  • Salt
  • 2 tablespoon butter
  • 2 tablespoon vegetable oil
  • 1/4 teaspoon dried thyme
  • fresh cracked pepper
  • 1/4 cup freshly grated parmesan cheese


  • Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat then reduce to a simmer cooking potatoes until done. Approximately 20 minutes. Drain potatoes.
  • Preheat oven to 400 degrees.
  • Heat oil and butter in a cast iron skillet until better is melted. Add potatoes to skillet. Using a potato masher or large fork, smash each potato until skin is broken.
  • Sprinkle potatoes with thyme, salt and pepper.
  • Place skillet in oven. Cook potatoes until a crispy edge forms around the pan, about 8 minutes. Remove from oven. Sprinkle on parmesan cheese and return to oven for an additional 8 to 10 minutes or until potatoes are crunchy on top.
  • Remove skillet from oven. Sprinkle with fresh parsley and serve.