Bada Bing Bada Banged Potatoes

Bada Bing Bada Banged Potatoes

CJ McD 3

"These potatoes are easy to prepare and are a great crowd pleaser. The herbs and cheese really bump up the flavor. You can prep them ahead then finish them on the grill or oven. The name of the dish makes people laugh--until they taste them. Then all you'll here is ooo's and aaah's."

Ingredients 1 h {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
  3. Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
  4. Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
  5. Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.
Tips & Tricks
Oven-Roasted Potatoes

See how to make easy oven-roasted potatoes.

Potato and Parsnip Gratin

A rich gratin with potatoes, parsnips, and Parmesan cheese.


  • Cook's Notes
  • Option - After coating potatoes with cheese-oil mixture, place on a hot grill. Turn one or two times or until the potatoes are lightly browned and the skin is slightly crispy.
  • Alternative - Omit the melted butter and use 1 cup of olive oil.
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Reviews 190

  1. 258 Ratings


Hi, It's CJ McD, recipe author. Just wanted to add an additional note and that is to "gently" break or smash the potatoes, just to break them open, but not to smash to pieces. I will try to be more clear with the next recipe I submit. This was my first attempt. *learning*


I've rated lots of recipes on this site, (which I am addicted to by the way!), but I have never wanted more to have the option of rating higher than a 5. How about a 10, a 20, or perhaps a 60. I had no idea that potatoes could be this good. I did follow some of the reviewers advice and tossed the potatoes with the butter and oil and then sprinkled the cheese and spices on and tossed the potatoes on the cooking tray. Worked great. I did also turn the potatoes half way through the cook time. Oh my, so good. The crunchy bits left on the cooking pan were particularyl good. Will make this often. Thanks so much for the recipe!


We LOVED the flavor and crispness of these potatoes!!! Definitely a recipe that will be repeated and soon! Although we loved the taste of these, I did significantly change the process. For starters, when I mashed my potatoes they just fell apart into clumps, so I realized immediately that there would be no "tossing" of these or they would have completely fallen apart. I also didn't like the idea of combining the oil, butter, parmesan and spices. Instead I combined the oil and butter, and I separately combined the parmesan and spices. I drizzled half the oil mixture over the potatoes and then sprinkled with half the parmesan mixture. I carefully turned the potatoes over and repeated the drizzling and sprinkling. I assembled this ahead, covered and refrigerated until I popped it in the oven. After baking for 30 minutes I sprinkled the remaining parmesan cheese on top and broiled for about a minute, then added the parsley. The potatoes were creamy on the inside and wonderfully crispy on the outside! YUM! Since my "mashing" skills are apparently not up to par, I will skip that entirely and just cut my potatoes into chunks. Mashed or chunked give these a try!!! UPDATE: I made these again cutting my potatoes into chunks which was much easier for me. Still tasted great!