Parmesan Smashed Potatoes
Whether you’re cooking for a weeknight dinner or a special occasion, these potatoes deliver big flavor with just a handful of simple ingredients.
Servings 4 Servings
Ingredients
- 1.5 lb petite gold potatoes
- 1 ½ tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ cup Parmesan cheese grated
- finely chopped parsley optional
Instructions
- Boiling Method: Bring a large pot of water to a boil. Add the potatoes and cook until fork-tender (about 30–35 minutes). Drain the water and let the potatoes dry and cool for a few minutes.Microwave Method: Place potatoes in a microwave-safe bowl with ¼ cup of water. Cover and microwave for 9 minutes or until fork-tender. Let potatoes dry and cool down for a few minutes
- Preheat oven to 425F.
- Arrange the potatoes on a non-stick or ceramic sheet pan. Toss with olive oil and spread evenly across pan. Use the bottom of a cup to gently smash each potato, keeping them mostly intact. Smash thinner for crispier potatoes or thicker for creamier potatoes.
- Lightly season the potatoes with salt and black pepper.
- Bake for 20 minutes or until the potatoes are deep golden and crispy. Do not flip them during baking.
- Mix the melted butter with the garlic powder in a small bowl.
- Remove the potatoes from the oven. Brush each one with the garlic butter mixture and sprinkle the grated Parmesan cheese evenly on top.
- Return to the oven and bake for an additional 5 minutes or until the cheese is melted and slightly golden.
- Serve hot, garnished with a pinch of salt, and a sprinkle of finely chopped parsley (parsley optional).
Notes
Don't overuse the oil. In my experience, this makes the potatoes cook faster and burn much more easily.
Nutrition
Serving: 1Serving | Calories: 237kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Fiber: 4g | Sugar: 1g
