Description
Crispy garlic parmesan smashed potatoes with golden edges and fluffy centers. A perfect summer side dish for cookouts, weeknights, or gatherings.
Ingredients
- 2 pounds baby Yukon gold potatoes
- 1 tablespoon salt for boiling water
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the potatoes and cook for 15 to 18 minutes until fork tender but not falling apart.
- Drain the potatoes and let them dry for 5 minutes so excess moisture evaporates.
- Arrange the potatoes on the prepared baking sheet with space between each one. Use the bottom of a glass or measuring cup to gently press each potato until about 1/2 inch thick.
- In a small bowl, mix olive oil, minced garlic, black pepper, paprika, and salt. Brush the mixture evenly over each smashed potato.
- Roast for 20 minutes, then remove from the oven and sprinkle parmesan cheese evenly over the tops.
- Return to the oven and roast for another 10 to 15 minutes until the edges are crispy and deep golden brown.
- Remove from the oven and immediately sprinkle with chopped parsley.
- Let cool slightly before serving so the edges stay crisp.
Notes
- For extra crispiness, make sure the potatoes are well spaced on the pan and fully dried before smashing and roasting.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American