Parmesan Smashed Potatoes
Delicious and crispy Parmesan Smashed Potatoes that are fluffy on the inside and packed with flavor, perfect for any gathering.
Ingredients
Main ingredients
- 2 pounds small potatoes (Yukon Gold or Red potatoes) Waxy potatoes work best for a creamier texture.
- 1/2 cup grated Parmesan cheese Divided into two portions for baking.
- 1/4 cup olive oil
- 4 cloves garlic, minced Fresh garlic enhances flavor.
- Salt and pepper, to taste
- Fresh herbs (like rosemary or parsley) for garnish Optional.
Instructions
Preparation
- Wash the small potatoes thoroughly, leaving the skins on for extra texture and flavor.
- Place the potatoes in a large pot of salted water, bring to a boil, and cook for about 15-20 minutes or until fork-tender.
- Drain the potatoes in a colander and let them rest for a few minutes to cool slightly.
Baking
- Preheat your oven to 425°F (220°C). On a baking sheet lined with parchment, place the potatoes and gently smash each one with a fork or the bottom of a glass until they’re about 1 inch thick.
- Drizzle the olive oil over the smashed potatoes and sprinkle with salt, pepper, minced garlic, and half of the Parmesan cheese.
- Place the baking sheet in the oven and bake for approximately 20-25 minutes, or until the edges are crispy and golden brown.
- In the final 5 minutes of baking, sprinkle the remaining Parmesan cheese on top and return to the oven until melted.
- Once out of the oven, sprinkle fresh herbs on top for an extra burst of flavor, if desired. Serve warm, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes for best texture.