Crispy Garlic Parmesan Smashed Potatoes

Crispy Garlic Parmesan Smashed Potatoes

These crispy garlic parmesan smashed potatoes combine the fluffiness of boiled potatoes with a crunchy, golden crust, making them an irresistible side dish.

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Prep Time 10

Cook Time 45

Total Time 1

Servings: 4 people

Course: Side Dish

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

For the Potatoes

900 g 900g (2 lbs) baby potatoes or small Yukon Gold potatoes Choose roughly the same size for even cooking.
1 tablespoon 1 tablespoon salt (for the boiling water) Adds flavor during boiling.

For the Garlic Butter Topping

4 tablespoons 4 tablespoons (60ml) olive oil Used for mixing with butter and for pre-oiling the baking sheet.
3 tablespoons 3 tablespoons (42g) unsalted butter, melted Adds richness.
5 cloves 5 garlic cloves, very finely minced Fresh garlic is preferable.
1 teaspoon 1 teaspoon dried Italian seasoning Can substitute with a mix of dried oregano and thyme.
0.5 teaspoon 1/2 teaspoon smoked paprika Adds a smoky flavor.
0.5 teaspoon 1/2 teaspoon salt Adjust to taste.
0.25 teaspoon 1/4 teaspoon black pepper Adds some heat.
0.25 teaspoon 1/4 teaspoon red pepper flakes Optional, for a little heat.

For the Parmesan Finish

2/3 cup 2/3 cup (65g) freshly grated Parmesan cheese Use the best quality Parmesan.
2 tablespoons 2 tablespoons fresh flat-leaf parsley, finely chopped For garnish.
to taste Flaky sea salt for finishing Recommended for added texture.
to serve Sour cream or garlic aioli for dipping Optional, but complements the potatoes well.

Method

Preparation

Preheat your oven to 230°C (450°F) and prepare a large baking sheet by lining it with foil and drizzling 2 tablespoons of olive oil on the surface.

Boiling the Potatoes

Place the baby potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt and bring to a boil over high heat.
Once boiling, reduce the heat to medium and cook for 15-20 minutes until tender.
Drain the potatoes and return them to the pot over low heat for 1-2 minutes to dry.

Preparing the Garlic Butter

Combine melted butter, 2 tablespoons of olive oil, garlic, Italian seasoning, paprika, salt, pepper, and red pepper flakes in a bowl. Mix well.

Smashing the Potatoes

Arrange the dried potatoes on the baking sheet with at least 5cm apart and smash each one to about 1cm thick.

Roasting the Potatoes

Brush the garlic butter mixture evenly over each smashed potato.
Roast in the oven for 20 minutes without opening the oven door.
After 20 minutes, add the grated Parmesan and roast for an additional 5-10 minutes until the cheese is melted and golden.

Serving

Remove from the oven, sprinkle with parsley and flaky sea salt while hot, and serve immediately.

Notes

Leftover mashed potatoes can be stored in the fridge for up to 3 days. For best results, reheat in the oven to restore crunchiness. This dish is best enjoyed fresh out of the oven.