Garlic Parmesan Smashed Potatoes (Printable Version)
Golden crispy potatoes with garlic butter and Parmesan
# What You Need:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tbsp kosher salt for boiling water
→ Garlic Butter
03 - 4 tbsp unsalted butter, melted
04 - 3 cloves garlic, finely minced
→ Topping
05 - 1/3 cup freshly grated Parmesan cheese
06 - 2 tbsp extra virgin olive oil
07 - 2 tbsp fresh chives, finely chopped
08 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold water. Add 1 tbsp kosher salt. Bring to a boil and simmer for 18–20 minutes, or until potatoes are fork-tender.
03 - Drain potatoes well and let them steam-dry for 2–3 minutes.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently press each potato until about 1/2 inch thick.
05 - Mix melted butter and minced garlic in a small bowl. Brush generously over each smashed potato.
06 - Drizzle olive oil over the potatoes. Sprinkle with salt and black pepper.
07 - Roast in the oven for 20–25 minutes, or until edges are golden and crispy.
08 - Remove from oven, sprinkle with grated Parmesan, and return to oven for 2–3 minutes until cheese melts.
09 - Remove from oven, sprinkle with fresh chives, and serve immediately.
# Expert Advice:
01 -
- The contrast between shatteringly crisp edges and creamy centers hits every texture craving in one bite
- They look impressive but require almost zero technique just boil smash and roast
02 -
- Soggy potatoes happen when you skip the steaming step so do not rush the draining process
- The glass smashing technique works better than a fork because it creates even thickness
03 -
- Broil for 1 to 2 minutes at the very end if you want restaurant level crispiness
- Pecorino Romano adds a sharper kick if you find Parmesan too mild