Imported from the web

Crispy Smashed Potatoes

Name: Crispy Smashed Potatoes
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb small potatoes (About 12–16 potatoes, ideally 1 1/2–2 inches in diameter); 2 tsp salt for boiling water (The source notes using about 8 cups of water in a 5-quart pot); 2 tbsp extra-virgin olive oil (For drizzling over both sides and lightly oiling the rimmed baking sheet); 2 tsp garlic salt (May substitute 1 1/2 tsp salt plus 1/2 tsp garlic powder; use additional seasoning to taste as directed); 0.5 tsp black pepper (Freshly cracked; season to taste); 0.75 cup Parmesan cheese (Freshly grated); 2 tbsp parsley (Finely chopped; optional garnish)

Recipe by Natasha Kravchuk

Imported by Johan Pordon on SeeMeCook

Small potatoes are boiled until tender, gently smashed, roasted until crisp, and finished with melted Parmesan and optional parsley. They have creamy centers, crisp edges, and a savory cheesy crust.

6 servings65 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 lb small potatoes (About 12–16 potatoes, ideally 1 1/2–2 inches in diameter)
2 tsp salt for boiling water (The source notes using about 8 cups of water in a 5-quart pot)
2 tbsp extra-virgin olive oil (For drizzling over both sides and lightly oiling the rimmed baking sheet)
2 tsp garlic salt (May substitute 1 1/2 tsp salt plus 1/2 tsp garlic powder; use additional seasoning to taste as directed)
0.5 tsp black pepper (Freshly cracked; season to taste)
0.75 cup Parmesan cheese (Freshly grated)
2 tbsp parsley (Finely chopped; optional garnish)

Steps

1
Bring a large pot of water to a boil. Add the salt for boiling water. The source notes that about 8 cups of water fit a 5-quart pot.
2
Carefully add the potatoes to the boiling water, reduce the heat to maintain a low boil, and cook for about 25–30 minutes, depending on their size, until they are tender and easily pierced with a fork.
3
While the potatoes cook, preheat the oven to 450°F (230°C). Lightly oil a rimmed baking sheet.
4
Drain the potatoes, transfer them to the prepared baking sheet, and let them air-dry for 5 minutes. Dry potatoes crisp rather than steam.
5
Use a potato masher or the flat bottom of a drinking glass to gently press each potato to about 1/2 inch thick. Press carefully so the potatoes do not break apart. A small piece of parchment placed over a potato can help prevent the masher from sticking.
6
Drizzle half of the olive oil over the tops of the smashed potatoes.
7
Sprinkle the potatoes generously with garlic salt and black pepper to taste.
8
Bake uncovered at 450°F (230°C) for about 15 minutes, until the potatoes are beginning to turn golden.
9
Use a spatula to flip each potato. Drizzle the remaining olive oil over the second sides, then season them with additional garlic salt and black pepper.
10
Bake for another 12–15 minutes, or until the potatoes are crisp with golden-brown edges.
11
Sprinkle the Parmesan generously over the potatoes and return the baking sheet to the oven for 2–3 minutes, just until the cheese melts.
12
Garnish with the chopped parsley, if desired, and serve warm.

Notes

For the crispiest results, use small potatoes, leave space between them on the baking sheet, and flatten them as much as possible without breaking them. Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat in a 425°F oven for 10–15 minutes or in a 400°F air fryer for 5–8 minutes, adding extra time if frozen. The source also suggests serving them with ranch, Green Goddess dressing, or jalapeño ranch for dipping.