Description
These ultra-crispy smashed potatoes are boiled, flattened, and roasted with garlic butter and Parmesan cheese. They become fluffy inside with an irresistibly crunchy outside.
Ingredients
- 2 lbs baby Yukon Gold or red potatoes (uniformly sized)
- 1 tablespoon kosher salt (for boiling water)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon kosher salt (for seasoning)
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Place potatoes in a large pot and cover with cold water by at least an inch; stir in 1 tablespoon of kosher salt.
- Bring water to a boil over high heat, then reduce to a simmer and cook for 20–25 minutes until potatoes are fork-tender.
- Preheat your oven to 425°F (220°C) and generously grease a large baking sheet with oil or line it with parchment paper.
- Drain potatoes well and let them steam dry in the colander for 5 minutes to remove excess moisture.
- Arrange potatoes on the baking sheet and use the bottom of a sturdy glass or a potato masher to gently smash each one until flattened but still intact (about ½ inch thick).
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, ½ teaspoon salt, and black pepper.
- Brush the garlic butter mixture generously over each smashed potato, ensuring the edges are well coated.
- Roast in the preheated oven for 25–30 minutes until potatoes are deep golden brown and crispy on the edges.
- Remove from the oven, sprinkle the Parmesan cheese evenly over the tops, and return to the oven for another 3–5 minutes until the cheese is melted and bubbly.
- Garnish with fresh chopped parsley and serve hot.
Notes
- Letting the boiled potatoes steam dry after draining helps them crisp better.
- Smash gently; pressing too hard causes the potatoes to fall apart.
- A high oven temperature (425°F/220°C) gives you the best crispiness.
- Substitute Parmesan with Pecorino Romano or Asiago.
- Use fresh rosemary or thyme instead of parsley for an earthy flavor.
- Add red pepper flakes for a touch of heat.
- For a vegan version, use plant-based butter and vegan Parmesan.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a 400°F (200°C) oven or air fryer to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American