Description
Crispy, flavorful smashed potatoes with garlic and Parmesan, perfect as a side or snack.
Ingredients
Scale
- 1 ½ pounds baby potatoes (red or Yukon Gold)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook for about 15–20 minutes, or until fork-tender. Drain and let cool slightly.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it with olive oil.
- Place boiled potatoes on the prepared baking sheet. Using a glass or masher, gently press each potato until flattened to about ½-inch thick.
- Mix olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and oregano in a small bowl. Brush this mixture generously over each potato.
- Sprinkle grated Parmesan evenly over the potatoes.
- Bake in the preheated oven for 25–30 minutes until golden brown and crispy. Turn on the broiler for the last 2–3 minutes for extra crunch.
- Remove from the oven and sprinkle with chopped parsley and red pepper flakes (if using). Serve hot.
Notes
Best enjoyed hot and fresh out of the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Keywords: smashed potatoes, garlic potatoes, Parmesan potatoes, crispy potatoes, side dish