Description
Delicious Garlic Parmesan Smashed Potatoes are crispy on the outside and tender on the inside. These baby potatoes are boiled until fork-tender, gently smashed, then baked with olive oil, garlic, and Parmesan cheese for a flavorful and easy side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 1 lb baby potatoes
Seasoning and Toppings
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat Oven. Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Boil Potatoes. Boil the baby potatoes in salted water for 15-20 minutes until they are fork-tender. Once done, drain and allow them to cool slightly.
- Smash Potatoes. Place the boiled potatoes on a baking sheet and gently smash each one with a fork to flatten without breaking them apart.
- Add Toppings. Drizzle the smashed potatoes with olive oil, then sprinkle the minced garlic and grated Parmesan cheese evenly over them.
- Bake Potatoes. Bake in the preheated oven for 20-25 minutes until the potatoes are golden brown and crispy on the edges.
- Season and Garnish. After baking, season with salt and pepper to taste and garnish with fresh parsley before serving.
Notes
- Use baby potatoes or small new potatoes for best results as they hold their shape well when smashed.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
- For extra crispiness, broil the potatoes for 1-2 minutes at the end of baking, watching closely to avoid burning.
- Leftover smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to restore crispiness.
