Golden, garlicky, crispy-edged, and covered in a blanket of parmesan—these smashed potatoes are what side dish dreams are made of. They take simple baby potatoes and transform them into a texture lover’s delight: tender inside, crisp on the outside, and loaded with flavor in every bite.
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Crispy Garlic Butter Parmesan Smashed Potatoes
Description
Golden, garlicky, crispy-edged, and covered in a blanket of parmesanthese smashed potatoes are what side dish dreams are made of. They take simple baby potatoes and transform them into a texture lover’s delight: tender inside, crisp on the outside, and loaded with flavor in every bite.
Ingredients
Scale
- 1.5 pounds baby gold potatoes
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/3 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place baby potatoes in a large pot of salted water and bring to a boil. Cook for about 1520 minutes until fork-tender. Drain and let them dry briefly. <
- p id=instruction-step-2>2. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- id=instruction-step-3>3. Place boiled potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently press down and flatten each one to about 1/2 inch thick.
- id=instruction-step-4>4. In a small saucepan, melt the butter over low heat. Stir in the garlic and cook for 12 minutes until fragrant. Do not let it brown.
- =instruction-step-5>5. Brush each smashed potato generously with the garlic butter, then drizzle lightly with olive oil. Sprinkle with salt, black pepper, and half of the parmesan.
- =instruction-step-6>6. Roast the potatoes in the oven for 2025 minutes or until golden and crisp. In the last 5 minutes, sprinkle the remaining parmesan over the top and let it melt into a crispy coating.
- instruction-step-7>7. Remove from the oven and sprinkle with chopped fresh parsley before serving.
