Parmesan Crusted Smashed Potatoes

Cook Time

10 Mins

Cooking Method






Prep Time

20 Mins




3 tbsp Butter, Melted

to taste Cracked Black Pepper

1/4 tsp Garlic, Granulated

1/3 cup Parmesan Cheese

1 tbsp Parsley, Leaves

2 lbs, Yukon Gold Potatoes

to taste Salt

2 tbsp Vegetable Oil

Cooking Instructions

Crispy, buttery and delicious, these Parmesan Crusted Smashed Potatoes will be your new go-to barbecue side dish. The potatoes are boiled then smashed and slathered in a savory garlic butter that caramelizes as it’s cooked on the Pit Boss Platinum Series KC Combo on the griddle side. Finished off with a crust of Parmesan cheese, the patties are tender on the inside and crispy on the outside. These are quite similar to potato pancakes, so if you’ve ever had those, you know you’re in for a real treat.

Wood Pellet Recommendation

The savory, bacon-like flavors of Hickory Hardwood Pellets will enhance the potatoes nicely.

  1. Fire up your Pit Boss Platinum Series KC Combo and preheat the griddle to medium-low flame. If using a gas or charcoal grill, preheat a large cast iron skillet over medium-low heat.
  2. Evenly distribute the cooled potatoes on a metal sheet tray, drizzle with olive oil, and use a potato masher or small metal bowl to gently smash each potato to a height of about ¼ to ½ inch (thinner potatoes will be crispier).
  3. Mix together the butter and garlic. Brush the mixture over each potato, then season with salt and pepper.
  4. Pour vegetable oil on griddle, then add flattened potatoes. Cook for 3 minutes, then flip and sprinkle with half of Parmesan. Cook for 3 minutes, then flip, sprinkle with remaining Parmesan, and cook 1 minute.
  5. Transfer to a pan, sprinkle with parsley and serve hot.

Special Tools

  • Basting Brush
  • Griddle or Cast Iron Skillet
  • Metal baking sheet
  • Potato Masher

Bigger. Hotter. Heavier. Tip

To add smoky flavor, after boiling the potatoes, drain the water out in a metal colander then transfer to the grill. Preheat grill on SMOKE mode and smoke for 45 minutes. Then cool and smash the potatoes.

Diet Info

  • Flexible Dieting

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