If you love roasted potatoes with extra crispy edges, you are going to really enjoy this recipe.

I make these dairy free crispy parmesan smashed potatoes whenever I want an easy side dish that feels a little special.

A lot of classic potato recipes rely heavily on regular butter and cheese, which can be tough if your stomach does not tolerate milk products.

This version gives you all that rich garlic flavor and golden crunch while keeping the entire dish dairy free.

You only need baby potatoes and a few simple seasonings to pull this together tonight.

Why This Recipe Is a Keeper

Super Crispy Texture – Smashing the potatoes gives you extra surface area for the crispiest edges imaginable.

Fluffy Centers – Baby gold potatoes stay tender and creamy on the inside while the outside crisps up nicely.

Rich Cheesy Flavor – Melted dairy-free butter and parmesan give you rich, savory flavor without any real dairy.

Fun and Simple – You only need a standard drinking glass to smash these potatoes into shape before baking.

Here’s What You’ll Need

2 lb Baby Gold Potatoes
1/4 cup Olive Oil, Divided
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
3 tbsp Dairy Free Butter, Melted
3 Cloves Garlic, Minced
1/2 cup Dairy Free Grated Parmesan
2 tbsp Fresh Parsley, Chopped
1/2 tsp Flaky Sea Salt

How to Make It

Step 1

Place the potatoes in a large pot of cold salted water, bring to a boil, and cook for 15-20 minutes until a fork slides in easily. Drain and let them steam dry for 5 minutes. Preheat the oven to 450°F.

Step 2

Drizzle 2 tablespoons of the olive oil onto a large baking sheet. Arrange the potatoes with plenty of space between them and press each one down with the bottom of a glass until about 1/2 inch thick.

Step 3

Brush the tops with the remaining olive oil and season with salt, black pepper, and garlic powder. Roast for 20 minutes until the edges are crisp and golden.

Step 4

Stir the minced garlic into the melted butter and brush it over the potatoes. Sprinkle each one with dairy free parmesan and roast for another 8-10 minutes until deeply golden and crunchy.

Step 5

Finish with fresh parsley and flaky sea salt. Serve hot.

Recipe Tips

Let the Boiled Potatoes Dry Completely

After you drain the water, let the potatoes sit in the hot pot or colander for a full five minutes so the steam can evaporate.

Moisture is the enemy of crispiness. If the skin is still wet when you add the oil, the potatoes will end up steaming in the oven instead of getting that golden, crunchy shell.

Do Not Smash Them Too Thin

When you press down with the bottom of your drinking glass, aim for about half an inch of thickness.

If you press too hard and flatten them like a pancake, the potatoes will tear apart into small pieces and dry out instead of keeping a soft, fluffy center.

Preheat Your Baking Sheet First

My favorite trick here is to place the empty baking sheet in the oven while it preheats to 450 degrees.

Carefully pull it out, add your olive oil, and place the potatoes right onto the hot metal. You will hear an instant sizzle, which guarantees an ultra-crispy bottom layer.

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