Description
These crispy smashed potatoes are baked to perfection with a shatteringly crisp exterior and pillowy soft interior, topped with a savory garlic-parmesan herb butter for an irresistible side dish.
Ingredients
Scale
- 2 lbs (900g) small Yukon Gold or baby potatoes
- 3 tablespoons vegetable oil or olive oil
- 1 tablespoon kosher salt (for boiling)
- 4 tablespoons (60g) unsalted butter
- 4 cloves garlic, minced
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon dried parsley or thyme
- ½ teaspoon freshly cracked black pepper
- Optional: 2 strips crispy bacon, cooked and crumbled
- Optional: Fresh chives or parsley for garnish
Instructions
- Wash potatoes thoroughly (do not peel). Place in a large pot and cover with cold water by an inch. Add 1 tablespoon kosher salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until tender but firm. Drain well and let steam dry in a colander for a minute.
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Place drained potatoes on the baking sheet. Using a muddler, glass, or potato masher, gently press each potato until about ½ inch thick.
- Brush or drizzle 3 tablespoons of oil over all potatoes. Sprinkle generously with salt and pepper.
- Bake for 25-30 minutes, rotating the pan halfway through, until edges are golden brown and crispy.
- While potatoes bake, melt butter in a small saucepan over low heat. Add minced garlic, dried herbs, and black pepper. Cook for 1-2 minutes until fragrant (do not brown).
- Remove from heat and stir in grated Parmesan cheese.
- Remove potatoes from oven and immediately spoon the warm garlic-parmesan butter over each potato.
- Garnish with fresh herbs or crispy bacon bits if desired. Serve immediately.
Notes
Do not skip the drying step after boiling; excess moisture prevents crispiness. Use parchment paper to prevent sticking. For best results, use small potatoes of uniform size. If making ahead, boil and smash potatoes up to 24 hours in advance and store covered in the fridge. Reheat in the oven at 400°F to recrisp; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 potato per serving
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
Keywords: smashed potatoes, garlic parmesan potatoes, crispy potatoes, side dish, vegetarian recipe, easy dinner, baked potatoes