This Ina Garten Thanksgiving potato recipe delivers crispy edged, creamy centered Parmesan Smashed Potatoes in just 50 minutes. Small red potatoes are boiled until tender, smashed flat, roasted with olive oil and Parmesan, and finished with a golden crust that makes them the most requested side on the holiday table.
The recipe yields 8 servings in under an hour. The boil and roast method creates a creamy interior and crispy exterior that holds up on a buffet. You can boil the potatoes up to 4 hours ahead and roast them just before serving.
Table of contents
- Why This Ina Garten Thanksgiving Potato Recipe Works
- Ina Garten Thanksgiving Potato Recipe
- Key Ingredients and Substitutions
- How to Get Ina Garten Thanksgiving Potatoes Right
- What Went Wrong
- Ways to Change Ina Garten Thanksgiving Potatoes
- What to Serve With Ina Garten Thanksgiving Potatoes
- How to Store and Reheat Smashed Potatoes
- Ina Garten Thanksgiving Potatoes FAQs
Why This Ina Garten Thanksgiving Potato Recipe Works
- Boiling 3 pounds of small red potatoes for 25 minutes ensures they are tender enough to smash without falling apart.
- Smashing the boiled potatoes flat increases surface area, so more of Ina Garten‘s Thanksgiving potato recipe gets crispy during the 25 minute roast.
- Roasting at 400°F with olive oil and Parmesan creates a golden crust that stays crispy even after 30 minutes on the table.
Ina Garten Thanksgiving Potato Recipe
Ina Garten Thanksgiving Potato Recipe
8
servings10
minutes50
minutes185
kcalParmesan Smashed Potatoes are small red potatoes boiled until tender, smashed flat, and roasted with olive oil and Parmesan until golden and crispy. The recipe takes 50 minutes and yields 8 servings with creamy centers and crunchy edges.
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Ingredients
3 pounds small red potatoes
2 tablespoons kosher salt
1/4 cup extra virgin olive oil
1 cup Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley
Directions
- Boil the potatoes in a large pot of water with 2 tablespoons kosher salt for 25 minutes until a fork slides through the center with no resistance. Drain and let cool for 5 minutes.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Smash each potato to 1/2 inch thick using the bottom of a glass or a potato masher. Press down in one firm motion so the potato flattens but stays in one piece.
- Brush both sides of each smashed potato with olive oil, using about 3 tablespoons total. Arrange them in a single layer on the prepared baking sheet with 1 inch of space between each.
- Sprinkle the Parmesan evenly over the tops of the potatoes, then season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Roast on the lower oven rack for 25 to 30 minutes until the edges are golden brown and crispy and the Parmesan has melted into a crust. The bottoms should be deeply golden.
Notes
- Small red potatoes between 1.5 and 2 inches wide cook evenly in 25 minutes and hold their shape when smashed.
- If the centers stay hard, the potatoes were underboiled. Add 5 minutes to the boil time and test with a fork before draining.
- The potatoes keep for 3 days in the refrigerator in an airtight container. Reheat at 375°F for 10 to 12 minutes. Yukon golds work as a substitute for red potatoes and give a creamier center.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 185kcal
- Fat: 6g
- Carbohydrates: 28g
- Net Carbs: 25g
- Fiber: 3g
- Protein: 6g
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This Ina Garten Thanksgiving potato recipe relies on small red potatoes and a two step cook method. The sections below explain which potatoes work best, how to get the smash right, and what to do when the centers stay hard or the edges burn.
Key Ingredients and Substitutions
These ingredients control the texture and flavor of the finished potatoes.
- Small red potatoes: Their thin skin and waxy texture hold together when smashed and roasted. Yukon golds work as a substitute and give a slightly creamier center, but russets fall apart and turn dry.
- Parmesan cheese: Freshly grated Parmesan melts into a crispy golden crust during roasting. Pre-grated cheese contains anti-caking agents that prevent proper melting, and the potatoes stay pale.
- Olive oil: Extra virgin olive oil adds flavor and helps the potatoes crisp. Neutral oil works but the potatoes taste plain, and butter burns at 400°F.
- Kosher salt: Added to the boiling water, it seasons the potatoes from the inside. Table salt works at half the amount, but unsalted boiled potatoes taste bland even with salt added later.
How to Get Ina Garten Thanksgiving Potatoes Right
These steps make the difference between crispy and soggy potatoes.
- Boil the potatoes whole: Cook them for 25 minutes until a fork slides through with no resistance. Undercooked potatoes crack instead of smash, and overcooked ones turn to mush.
- Drain and cool for 5 minutes: This step lets steam escape so the interiors stay fluffy. Smashing hot wet potatoes makes them gummy.
- Smash to 1/2 inch thick: Use the bottom of a glass or a potato masher to flatten each potato in one firm press. Thicker pieces stay soft in the center, and thinner ones dry out.
- Brush both sides with olive oil: Coat the tops and bottoms before roasting. Dry spots stay pale and chewy instead of golden and crisp.
- Roast on the lower oven rack: This Ina Garten Thanksgiving potato recipe needs bottom heat to crisp the undersides. The top rack browns the cheese too fast and leaves the bottoms soft.
What Went Wrong
Why Are the Centers Still Hard?
The potatoes were not boiled long enough. A fork should slide through the center with no resistance before you drain them. Add 5 minutes to the boil time and test again. Roasting does not finish cooking an underboiled potato.
Why Did the Edges Burn?
The oven was too hot or the potatoes were smashed too thin. Check your oven temperature with a thermometer, as many ovens run 25°F high. Smash the potatoes to 1/2 inch thick, not paper thin. If the Parmesan is browning too fast, tent the pan with foil for the last 10 minutes.
Why Are the Potatoes Soggy?
The potatoes were crowded on the pan or not oiled properly. Arrange them in a single layer with 1 inch of space between each. Brush olive oil on both sides before roasting. Crowded or dry potatoes steam instead of crisp.
Ways to Change Ina Garten Thanksgiving Potatoes
Garlic Herb Version
Add 2 teaspoons minced garlic and 1 tablespoon chopped fresh rosemary to the olive oil before brushing. The garlic toasts during roasting and adds a savory note. Use fresh herbs, not dried, or they burn.
Spicy Smashed Potatoes
Sprinkle 1/2 teaspoon red pepper flakes over the potatoes with the Parmesan. The heat balances the richness of the cheese. Add more to taste, but start with 1/2 teaspoon or the dish overwhelms the rest of the meal.
Cheddar and Bacon
Replace the Parmesan with 1 cup shredded sharp cheddar and top with 4 strips cooked crumbled bacon after roasting. The cheddar melts differently and creates a stretchy crust instead of a crispy one. Add the bacon after roasting or it burns.
What to Serve With Ina Garten Thanksgiving Potatoes
These potatoes pair with roasted turkey, prime rib, or glazed ham. The crispy salty crust balances rich gravies and cranberry sauce. They also work alongside Stanley Tucci potato casserole for a double potato Thanksgiving spread, as the textures are completely different.
How to Store and Reheat Smashed Potatoes
Ina Garten Thanksgiving potatoes keep for 3 days in an airtight container in the refrigerator. Reheat them on a baking sheet at 375°F for 10 to 12 minutes until the edges crisp again. The microwave makes them soggy. They do not freeze well, as the texture turns mealy when thawed.
You can boil the potatoes up to 4 hours ahead. Drain them, let them cool, and refrigerate. Smash and roast them just before serving. Do not smash them ahead, or the exposed surfaces dry out.
Ina Garten Thanksgiving Potatoes FAQs
Yes. Boil the potatoes up to 4 hours ahead, drain, and refrigerate. Smash and roast them just before serving for the best texture.
Small red potatoes between 1.5 and 2 inches wide work best. They cook evenly in 25 minutes and smash without falling apart.
Yes. Pecorino Romano, Gruyere, or sharp cheddar work. Each melts differently, so the crust texture changes. Parmesan gives the crispiest result.
No. Red potato skins are thin and tender. They crisp beautifully during roasting and add texture to the finished dish.
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