Smashed Potatoes with Pecorino Romano Gremolata

These smashed potatoes with Pecorino Romano gremolata are probably the best potatoes you’ll ever have!

Smashed Potatoes with Pecorino Romano Gremolata from

I saw these smashed potatoes on Pinterest about a year ago and had to make them right away. Thanks to Use Real Butter, I now know the secret to the best potatoes in the world: gremolata. It’s not as intimidating as it sounds – it’s just a condiment that’s made up of parsley, garlic and lemon zest.

What you do is boil the potatoes, place them on a baking tray and smash them with a meat tenderizer or the bottom of a glass, roast them and then cover them in the gremolata. Easy!

And on a totally random note, I stole these pictures and recipe from Mr. Texanerin. It was supposed to be an Even He Can Do It Post but he never got around to it. So now they’re mine! :D

Delicious Smashed Potatoes with Pecorino Romano Gremolata from

I love to serve these smashed potatoes at parties so what I do is prepare almost everything in the morning. I boil and flatten the potatoes, cover them on their pan, and refrigerate. I also make the gremolata and refrigerate. Then when it’s time, I roast the potatoes and add the gremolata.

One of the changes I made to the recipe was to use Pecorino Romano instead of Parmesan. Go with Parmesan if you want, but since I tried Pecorino Romano, I can’t go back! I also increased the amount of cheese, because… that’s just what I do.

I’ve made the gremolata with fresh parsley and dried and fresh is much better. Usually, I don’t notice much of a difference but in these smashed potatoes? Totally worth a trip to the store or your garden if you are one of the lucky ones!

Smashed Potatoes with Pecorino Romano Gremolata

Rated 5.0 by 2 readers
Smashed Potatoes with Pecorino Romano Gremolata
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 4 servings


  • 2 pounds (900 grams) fingerling potatoes or other smallish potatoes
  • 1/3 cup (80ml) olive oil
  • 1 teaspoon sea salt
  • 4 cloves garlic, minced
  • 1/4 cup (~1/2dl) minced fresh parsley
  • Zest of 1 lemon
  • 1/3 cup Pecorino Romano, grated


  1. Preheat the oven to 400°F (205°C).
  2. Boil the potatoes in a medium-sized pot and let simmer until the potatoes are cooked through. This took me about 10-15 minutes.
  3. Drain the potatoes and let them dry on a kitchen towel.
  4. Place the potatoes on a baking sheet and drizzle about 2 tablespoons olive oil over the potatoes.
  5. Stir to make sure that all of the potatoes have been covered with oil.
  6. With the bottom of a glass or a meat tenderizer, gently press the potatoes down to a thickness of about 3/4".
  7. Drizzle the remaining olive oil and sprinkle the salt over the smashed potatoes.
  8. Roast the potatoes for 15 minutes and then flip them over using a spatula or tongs.
  9. Return the potatoes to the oven to roast for another 15 minutes.
  10. Meanwhile, prepare the gremolata by mixing the remaining ingredients together in a small bowl.
  11. After 30 minutes of total roasting time, remove the potatoes from the oven.
  12. Let them sit for 5 minutes and then sprinkle on the gremolata and stir.
  13. Serve immediately.

Adapted from Parmesan Gremolata Smashed Potatoes Recipe from Use Real Butter

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34 comments on “Smashed Potatoes with Pecorino Romano Gremolata” — Add one!

  • Lakshmi says
    May 28, 2014 @ 2:43 pm

    Oh, the best!

  • lisa says
    February 6, 2014 @ 12:04 am

    These look delicious. Wondering if it would work with sweet potatoes?

    • Erin replies to lisa
      February 6, 2014 @ 8:44 pm

      I have to be honest and say that I have absolutely no experience in roasting sweet potatoes. They’re a small fortune where I live so I haven’t tried it. If you do, let me know how it comes out! :)

  • Heidi @ Food Doodles says
    January 30, 2014 @ 1:17 am

    OK, this sounds amazing. First of all, my hubby could eat potatoes every day of the week and I love smashing them like this. Definitely pinning this to try when the parsley in my garden starts going crazy :)

  • Erin | The Emerging Foodie says
    January 21, 2014 @ 1:45 am

    Oh my goodness, Erin! These are so simple yet look so so delicious. Love your photos!

  • Regina @ SpecialtyCakeCreations says
    January 18, 2014 @ 10:15 pm

    Yummy, I’ve also seen smashed potatoes on Pinterest but your’s look even better. Must be the gremolata addition. Never heard of it before but glad I learnt something new :)

  • Karen @ The Tasty Bite says
    January 17, 2014 @ 6:47 pm

    These look amazing! Pinning it now!

  • Karen @ The Tasty Bite says
    January 17, 2014 @ 6:32 pm

    These look amazing! Pinning it now

  • Kira - HealthAble Old Soul says
    January 17, 2014 @ 1:59 am

    I love eating potatoes with the soft texture and you can dress it up anyway you like!

  • Sylvie @ Gourmande in the Kitchen says
    January 16, 2014 @ 9:19 am

    Smashed potatoes are the best, I have to try your version with these spices and the pecorino!

  • Kiersten @ Oh My Veggies says
    January 16, 2014 @ 2:57 am

    YES! It’s January, which I believe is National Cheesy Potato Month, right? So this is perfect! (Okay, I’m making that up, but it SHOULD be National Cheesy Potato Month. It’s cold and I want carbs!)

    • Erin replies to Kiersten @ Oh My Veggies
      January 17, 2014 @ 4:36 pm

      Haha. You know, it probably IS National Cheesy Potato Month. Everything has its own month now!

  • Anna (Hidden Ponies) says
    January 16, 2014 @ 2:20 am

    These have immediately been added to my menu for next week! I love smashed potatoes but have never heard of a gremolata (is that terrible?) I’m sold!

  • Laura (Tutti Dolci) says
    January 16, 2014 @ 12:13 am

    Smashed potatoes are my favorite (and delicious grilled too!). Love the gremolata!

  • Maria G.
    January 15, 2014 @ 11:34 pm

    Is it an Italian dish? It is an interesting way to cook potatoes, because I am tired of all those recipes which offer to bake or to boil it. I have never heard about Pecorino Romano. What is that?

    • Erin replies to Maria G.
      January 17, 2014 @ 4:40 pm

      Pecorino Romano is a type of hard cheese, similar to Parmesan. I use it in place of Parmesan all the time now! It’s made from sheep milk so it tastes kind of special in a really nice way. :) I hope you can find some and give it a try!

    • Erin replies to Maria G.
      January 17, 2014 @ 4:46 pm

      Oh and I don’t know if it’s actually an Italian dish. The gremolata is, though!

  • Jocelyn (Grandbaby Cakes) says
    January 15, 2014 @ 10:45 pm

    These smashed potatoes are going to be the life of me. Gosh they look amazing!!!

  • Jessica @ A Kitchen Addiction says
    January 15, 2014 @ 5:36 pm

    I love smashed potatoes! Yours sound incredible!

  • Anna @ Garnish with Lemon says
    January 15, 2014 @ 3:15 pm

    I’ve seen recipes like this before and have always been curious about them. I love my hash browns crispy on the outside, and these potatoes have look like they have killer crispy edges, too. And the gremolata would be the perfect finishing touch. Must try!

  • Kristi @ My San Francisco Kitchen
    January 15, 2014 @ 1:10 am

    Wow girl these potatoes look sooo good! I have never heard of gremolata, but you make it look so easy! I will definitely try these soon!!


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