Crispy Garlic Parmesan Smashed Potatoes
Move over, mashed potatoes! Once you try these Crispy Garlic Parmesan Smashed Potatoes, you will never want to eat potatoes any other way. By boiling them first to ensure a creamy center, and then smashing and roasting them at high heat, you get the absolute best of both worlds: a fluffy interior and an incredibly crunchy, golden-brown crust.
Love this? You should also try our Creamy Garlic Parmesan Orzo!
The Smashing Technique
The trick to the perfect smash is patience. You want the potatoes to be very tender from the boil so they yield easily when pressed. I recommend using the bottom of a heavy drinking glass lightly coated in olive oil (so it doesn’t stick). Don’t press them too thin, or they will fall apart—aim for about half an inch of thickness!
Maximum Crispiness
To achieve that restaurant-quality crunch, make sure you do not skimp on the oil and butter mixture. The fat is what fries the edges of the potato skins as they roast in the hot oven. Also, waiting to add the parmesan cheese until the last 10 minutes of baking ensures it melts into a beautiful golden crust without burning.
Ingredients
Method
- Preheat your oven to 425°F (220°C). Generously oil a large baking sheet.
- Bring a large pot of salted water to a boil. Add the baby potatoes and boil for 15-20 minutes until fork-tender. Drain well.
- Place the boiled potatoes on the oiled baking sheet. Using the bottom of a heavy glass or a potato masher, gently smash each potato until it is flattened but still in one piece.
- In a small bowl, mix the melted butter, olive oil, minced garlic, and garlic powder. Brush this mixture generously over the smashed potatoes.
- Roast in the oven for 15 minutes. Remove, sprinkle the grated parmesan cheese over the top of each potato, and roast for another 5-10 minutes until the cheese is golden and the edges are crispy.
- Garnish with fresh parsley and serve hot.