Garlic Parmesan Smashed Potatoes (Printable version)
Crispy smashed potatoes with garlic, Parmesan, and fresh chives for a flavorful side.
# List of ingredients:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes
→ Seasonings & Dairy
02 - 3 tbsp olive oil
03 - 3 cloves garlic, finely minced
04 - 1/2 tsp sea salt
05 - 1/4 tsp ground black pepper
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 tbsp unsalted butter, melted
→ Garnish
08 - 3 tbsp fresh chives, finely chopped
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot; cover with cold water, add a pinch of salt, bring to a boil, then reduce to a simmer and cook 15 to 20 minutes until fork-tender.
03 - Drain potatoes and allow to cool for 5 minutes before arranging them on the prepared baking sheet.
04 - Gently press each potato using the bottom of a glass or potato masher until flattened to about 1/2 inch thickness.
05 - Combine olive oil, minced garlic, salt, and pepper in a small bowl. Drizzle evenly over the smashed potatoes.
06 - Bake for 20 to 25 minutes until the potatoes are crisp and golden brown.
07 - Remove potatoes from the oven, drizzle with melted butter, sprinkle with Parmesan cheese, and return to the oven for 3 to 5 minutes until the cheese is melted and lightly browned.
08 - Transfer the potatoes to a serving platter, garnish with fresh chives, and serve immediately.
# Expert Advice:
01 -
- They're crispy on the outside and fluffy inside, which somehow feels like you're cheating at cooking.
- The garlic and Parmesan combination is so addictive that people keep reaching for seconds without asking.
- Everything happens in one baking sheet, so cleanup is blessedly simple.
02 -
- Don't skip the cooling step after boiling, or the oil will slide right off the warm potatoes instead of clinging to them.
- Freshly grated Parmesan makes a visible difference in how smoothly it melts and how much more flavor you get per bite.
03 -
- Use parchment paper without fail, because it prevents sticking and makes the cleanup instant.
- Keep an eye on the potatoes during the final cheese bake, because the difference between perfectly browned and slightly too dark happens in about 60 seconds.