Crispy Garlic Parmesan Smashed Potatoes

Ingredients

• 1.5 lb baby gold potatoes (or small red potatoes)
• salt (for boiling water and seasoning)
• 4 tbsp unsalted butter (melted)
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 0.5 cup parmesan cheese (freshly grated)
• 1 tsp dried oregano
• 0.5 tsp onion powder
• 0.5 tsp black pepper
• 1 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

   Place the potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.

2. 2

   Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

3. 3

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

4. 4

   Drain the potatoes and let them steam dry for a few minutes so the excess moisture evaporates.

5. 5

   In a small bowl, whisk together the melted butter, olive oil, minced garlic, grated parmesan cheese, dried oregano, onion powder, and black pepper.

6. 6

   Place the potatoes on the prepared baking sheet. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick but still holds together.

7. 7

   Brush the garlic parmesan butter mixture generously over the top of each smashed potato, ensuring the nooks and crannies are filled.

8. 8

   Roast in the preheated oven for 25-30 minutes, or until the edges are deep golden brown and very crispy.

9. 9

   Remove from the oven and garnish with fresh parsley and an extra sprinkle of parmesan if desired. Serve immediately while hot.

Notes

For extra crispiness, ensure the potatoes are completely dry before smashing. You can also flip the potatoes halfway through roasting, though it is not strictly necessary if using a dark baking sheet.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• gluten-free
• baked
• potatoes
• garlic parmesan