Crispy Smashed Potatoes with Garlic Parmesan
Crispy smashed potatoes with garlic parmesan are the perfect side dish. This easy recipe creates golden roasted potatoes with melted cheese in just 75 minutes.
Equipment
- large pot
- colander
- baking sheet
- oven
- small bowl
- measuring spoons
- knife
- cutting board
Ingredients
Potatoes
- 2 pounds baby potatoes such as Yukon Gold or red new potatoes, uniform in size
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 4 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley finely chopped, for garnish
Instructions
- Wash the potatoes thoroughly. Place them in a large pot and cover with cold water by about one inch. Add 1 teaspoon of kosher salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- While the potatoes are simmering, preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easier cleanup.
- Once the potatoes are tender, carefully drain them in a colander. Allow them to sit for 5 minutes to release any excess steam and dry slightly; this helps them get extra crispy.
- Arrange the drained potatoes on the prepared baking sheet, leaving some space between each one. Using the bottom of a sturdy drinking glass, a potato masher, or a fork, gently press down on each potato until it flattens to about 1/2-inch thick, being careful not to completely break it apart.
- Drizzle the smashed potatoes with 2 tablespoons of the olive oil. Season generously with the remaining 1 teaspoon of kosher salt and the 1/2 teaspoon of freshly ground black pepper.
- Transfer the baking sheet to the preheated oven and roast for 25 to 30 minutes, or until the potatoes are deeply golden brown and crispy around the edges.
- While the potatoes are roasting, in a small bowl, combine the minced garlic with the remaining 1 tablespoon of olive oil.
- Carefully remove the baking sheet from the oven. Drizzle the garlic-oil mixture evenly over the hot smashed potatoes, then sprinkle with the grated Parmesan cheese. Return to the oven for another 5 to 7 minutes, or until the garlic is fragrant and the Parmesan cheese is melted and lightly golden. Garnish with fresh chopped parsley before serving.
Notes
Let potatoes dry after draining for crispier results. Use freshly grated Parmesan for the best flavor and melt.