Crispy Smashed Potatoes with Garlic Butter and Parmesan

Ingredients

• 1.5 lb Baby gold potatoes
• Salt (for boiling water and seasoning)
• 2 tbsp Olive oil (for drizzling)
• 3 tbsp Unsalted butter (melted)
• 3 Garlic (cloves, minced)
• 1 tbsp Fresh parsley (finely chopped)
• 0.25 cup Parmesan cheese (finely grated)
• Black pepper (to taste)

Steps

1. 1

   Place the baby gold potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

2. 2

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

3. 3

   Preheat your oven to 425°F (220°C).

4. 4

   Drain the potatoes and let them steam dry for a few minutes.

5. 5

   Place the potatoes on a large rimmed baking sheet. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is flattened but still holds together.

6. 6

   Drizzle the smashed potatoes with olive oil and season with salt and black pepper.

7. 7

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

8. 8

   While the potatoes roast, combine the melted butter, minced garlic, and chopped parsley in a small bowl.

9. 9

   Remove the potatoes from the oven. Brush the garlic butter mixture over the hot potatoes.

10. 10

    Sprinkle the grated parmesan cheese over the potatoes and return them to the oven for 2-3 minutes until the cheese is melted and fragrant. Serve immediately.

Notes

For extra crispiness, ensure the potatoes are completely dry before smashing and roasting. You can add red pepper flakes to the garlic butter for a spicy kick.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• gluten-free
• roasted
• potatoes
• garlic butter