Get ready to transform ordinary potatoes into a restaurant-worthy sensation that will have everyone at your table begging for seconds! These Crispy Parmesan Smashed Potatoes are the ultimate game-changing side dish that combines the creamy interior of perfectly boiled potatoes with an irresistibly crunchy, cheesy exterior. With just a few simple techniques, you'll create a culinary masterpiece that looks impressive, tastes incredible, and is surprisingly easy to make.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 pounds baby potatoes
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the baby potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with clean kitchen towels or paper towels.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat and cook for 15-20 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes. This helps remove excess moisture and ensures crispiness.
- Transfer potatoes to the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten them to about 1/2 inch thickness. Be careful not to completely break them apart.
- In a small bowl, mix olive oil, minced garlic, salt, and pepper. Brush this mixture generously over each smashed potato, ensuring they are evenly coated.
- Sprinkle grated Parmesan cheese over each potato, covering the surface. The cheese will create a deliciously crispy golden crust.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy. Rotate the baking sheet halfway through cooking for even browning.
- Remove from the oven and let rest for 2-3 minutes. Garnish with freshly chopped herbs like parsley, chives, or rosemary.
- Serve immediately while hot and crispy. These potatoes are perfect as a side dish or appetizer.
Tips
- Choose the right potatoes: Baby potatoes or small red potatoes work best for even cooking and perfect smashing.
- Ensure thorough drying: After boiling, let potatoes steam dry completely to achieve maximum crispiness.
- Use a flat-bottomed glass or potato masher for even smashing, applying gentle, consistent pressure.
- Don't skimp on the olive oil and garlic mixture - this is key to creating a golden, flavorful crust.
- For extra crispiness, make sure potatoes are spread out on the baking sheet and not overcrowded.
- Rotate the baking sheet halfway through cooking to ensure uniform browning.
- Let the potatoes rest for a few minutes after baking to help them set and become even crispier.
- Experiment with different herb garnishes like rosemary, thyme, or chives to customize the flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
