Smashed potatoes with Parmesan and herring are easy to make and impressive to serve! The potatoes are fluffy and soft on the inside with a buttery crispy outside with melted Parmesan cheese. Topped with creamy sour cream, pickled herring, lemon zest and herby dill, they’re equally perfect as a stand-alone dish or a standout side!
These crispy Parmesan smashed potatoes are a fun and creative substitute for bread or crackers. Use them as a base for any combination of toppings. I’ve topped them with sour cream, pickled herring a dill for a fun Scandi twist!
Why You’ll Love This Recipe
- It’s super easy to make and looks and tastes amazing!
- Potatoes and cheese are the ultimate comfort food duo, and this recipe takes it up a notch by adding the umami-rich pickled herring and creamy sour cream.
- It has a wonderful contrast in textures from the crispy smashed potatoes to the tender pickled herring.
- It’s an elegant and unexpected appetizer that’ll definitely impress your dinner party guests!
- This recipe is versatile and can be customized – from adjusting the level of tanginess with the pickled herring to playing around with the amounts of sour cream and toppings.
- The use of pickled herring, dill, and lemon zest brings a touch of Scandinavia to the table.
Ingredients
- Potatoes: Choose small potatoes like new potatoes, baby red or Yukon gold. They’re perfect for smashing and roasting and have a creamy interior and crispy edges when cooked.
- Butter + oil: I like to use both butter and oil. Butter provides the flavor and oil ensures mor even browning and crispiness.
- Pickled herring: This adds a flavorful Scandinavian element to the dish.
- Grated Parmesan cheese: Adds a rich and nutty flavor to the dish.
- Sour Cream: Provides a creamy and tangy contrast to the potatoes and herring, bringing a cool and refreshing element to the dish.
- Red Onion: Adds a mild onion flavor and a pop of color. You can also use a sweet onion, scallions or chives.
- Fresh Dill: Use fresh dill sprigs for garnish to add a fresh herbiness.
- Lemon Zest: Adds bright citrus flavor to the dish.
See recipe card below for full ingredient measurements.
Variations
- Mix chopped fresh herbs like chives, parsley, or tarragon into the sour cream to add an extra layer of flavor.
- For a vegan version, replace the Parmesan cheese with a dairy-free alternative, use a plant-based sour cream, and skip the pickled herring. Instead, top with marinated tofu or tempeh for protein.
- Swap the pickled herring for other seafood options, such as smoked salmon or cooked shrimp.
- Add a little heat by sprinkling a pinch of red pepper flakes over the sour cream.
- Try different citrus zests, such as orange or lime.
- Substitute sour cream with Greek yogurt for a little extra tang.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
- Place the potatoes in a large pot and add enough water to cover the potatoes by at least 1 inch of water.
- Bring to a boil over high heat (put on the lid to help it boil faster).
- Add 1 tsp of salt to the water and reduce the heat to medium and let the potatoes simmer for about 15-20 minutes (depending on their size) or until tender when pierced with a fork.
- Once the potatoes are cooked, drain them and let them cool for about 5 minutes.
- Preheat the oven to 425°F.
- Place the boiled potatoes on a baking sheet and gently press down on each potato with the bottom of a glass (as pictured), a potato masher, or a fork until they are flattened but still hold together. Don’t push too hard or they’ll end up mashed.
- Mix together the melted butter and olive oil.
- You can either drizzle a bit of the butter and olive oil mixture over each potato or use a pastry brush to coat the potatoes thoroughly. I prefer the pastry brush because it provides even coverage, reaching into all the nooks and crannies! Season with salt and pepper.
- Bake for about 25-30 minutes or until the potatoes are crispy and golden.
- Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the potatoes. Bake for 5-7 more minutes, or until the cheese is melted.
- Remove the potatoes from the oven and put them on a plate to cool slightly.
- Top each potato with a dollop of sour cream. Sprinkle chopped pickled herring, red onion and lemon zest over the sour cream and garnish with dill.
Expert Tips
- Potato selection: Opt for small potatoes (around the size of a golf ball) that are roughly the same size. This ensures even cooking and consistent texture throughout the dish.
- Perfect smashing: Use the bottom of a glass, the back of a fork, or a potato masher to gently press down on each boiled potato. The goal is to create a textured surface that will crisp up during baking.
- Cook them just right: Boil the potatoes until they’re just done. They won’t smash as well if they’re overcooked or undercooked.
- Serving size varies: This recipe typically makes about 4 servings. However, the exact number of servings can vary based on individual portion sizes and whether the dish is being served as an appetizer, side dish, or main course. Adjust the quantities of the ingredients accordingly if you need to serve more or fewer people.
How to Store
Refrigerate: Allow the cooked Parmesan smashed potatoes to cool slightly before storing. Place them in an airtight container or a sealable plastic bag and refrigerate for 2-3 days.
Store the toppings separately otherwise the potatoes will get really soggy.
When you’re ready to serve them, crisp them up in a 350°F oven for about 10 minutes, or until warmed through. Place them on a plate or serving platter and top each potato with a dollop of sour cream. Sprinkle the pickled herring, chopped red onion, lemon zest, and dill over the sour cream-topped potatoes. Garnish with fresh dill sprigs for an extra touch of flavor and presentation.
Freezer: Allow the Parmesan smashed potatoes to cool completely. Wrap each portion tightly in plastic wrap and store in a freezer safe zip-top bag or container. Make sure to eliminate as much air as possible to prevent freezer burn. They can be stored in the freezer for about 1-2 months.
What to Serve With
- Create an appetizer plate when you serve them with my Toast Skagen and my Swedish Herring Salad!
- They pair perfectly with my Swedish Meatloaf with Caramelized Cabbage (Kålpudding).
- Enjoy them alongside my Swedish Meatballs with Gravy.
FAQs
While baby or new potatoes work best for this recipe, you can use regular potatoes as well. Just make sure to cut them into smaller pieces for easier smashing.
Absolutely! You can experiment with smoked salmon or trout, which also pair well with the other ingredients.
Yes! The smashed potatoes can be prepared ahead of time and stored in the refrigerator. When ready to serve, crisp them up in a 350°F oven for about 10 minutes, or until warmed through. Once warm, top them with the pickled herring, sour cream, and other toppings.
Absolutely! Substitute pickled herring with marinated mushrooms, artichokes or even tofu for a delicious vegetarian alternative.
Fresh dill provides the best flavor, but if unavailable, you can use dried dill in a smaller quantity.
Smashed Potatoes with Parmesan and Herring
Ingredients
- 1 lb new potatoes, or other small potatoes
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ cup sour cream
- ½ cup pickled herring, chopped into bite-sized pieces
- ¼ cup red onion, finely chopped
- Fresh dill sprigs for garnish
- Zest of 1 lemon
Instructions
- Place the potatoes in a large pot and add enough water to cover the potatoes by at least 1 inch of water.
- Bring to a boil over high heat (put on the lid to help it boil faster).
- Add 1 tsp of salt to the water and reduce heat to medium. Let the potatoes simmer for about 15-20 minutes (depending on their size) or until tender when pierced with a fork.
- Once potatoes are cooked, drain and let cool for 5 minutes.
- Preheat oven to 425°F.
- Place boiled potatoes on a baking sheet. Gently press down on each potato with the bottom of a glass or a potato masher until flattened but still hold together. Avoid pushing too hard to prevent them from getting mashed.
- Combine melted butter and olive oil in a small bowl.
- Drizzle a bit of the butter and olive oil mixture over each potato, Alternatively, use a pastry brush to coat the potatoes thoroughly. Season with salt and pepper.
- Bake for about 25-30 minutes or until potatoes are crispy and golden.
- Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the potatoes.
- Remove potatoes from the oven and transfer them to a plate to cool slightly.
- Top each potato with a dollop of sour cream. Sprinkle chopped pickled herring, red onion and lemon zest over the sour cream and garnish with dill.
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