Description
Tender on the inside, crispy on the outside, these smashed potatoes are topped with garlic, parmesan, and herbs for a perfect comfort side dish.
Ingredients
Scale
- 1.5 lbs baby potatoes (Yukon gold or red)
- 2–3 tbsp olive oil
- 2 tbsp unsalted butter, melted (optional)
- 3 cloves garlic, minced
- 1/3 cup freshly grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs (rosemary, thyme, parsley, or Italian blend)
- Optional garnish: chopped fresh parsley, extra parmesan
Instructions
- Preheat your oven to 450°F (230°C).
- Boil the baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet, drizzle olive oil and spread it evenly.
- Place the boiled potatoes on the baking sheet and gently smash them with the bottom of a glass or a potato masher.
- Brush the melted butter over the smashed potatoes.
- Sprinkle minced garlic, salt, black pepper, and dried herbs on top.
- Add freshly grated parmesan cheese over the smashed potatoes.
- Bake in the preheated oven for about 25-30 minutes, or until golden and crispy.
- Garnish with chopped fresh parsley and extra parmesan if desired. Serve warm.
Notes
Make-ahead advice: Cook the potatoes earlier in the day and store them in the fridge. Smash and season just before baking for a quick side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg