Smashed Potatoes Recipe
These Smashed Potatoes are crispy, buttery, and utterly irresistible! A perfect side dish for any occasion.
Equipment
- Large Pot
- Colander
- Baking Sheet
- Fork or Potato Masher
- Oven
Ingredients
- 2 lbs small potatoes (12-16 count, 1 1/2 to 2" diameter)
- 2 tsps salt (for water)
- 1 Tbsp olive oil (to drizzle)
- 1.5 tsps garlic salt (or to taste)
- 1/4 tsp black pepper (freshly cracked)
- 3/4 cup Parmesan cheese
- 2 Tbsps parsley (finely chopped, to garnish)
Instructions
- Begin by placing the small potatoes in a large pot and covering them with cold water. Add 2 teaspoons of salt to the water. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are boiling, preheat your oven to 450°F (232°C). This high temperature will help achieve that perfect crispy texture on the outside of the smashed potatoes.
- Once the potatoes are cooked, drain them in a colander and let them sit for a few minutes to cool slightly. You want them warm but manageable.
- On a baking sheet lined with parchment paper, place the drained potatoes. Using the bottom of a fork or a potato masher, gently press down on each potato until it is flattened but still intact. Aim for a thickness of about 1/2 inch.
- Drizzle the smashed potatoes with 1 tablespoon of olive oil. Then, sprinkle the tops with garlic salt and freshly cracked black pepper.
- Transfer the baking sheet to the preheated oven and roast the smashed potatoes for 20-25 minutes, or until they are golden brown and crispy. Keep an eye on them to avoid burning.
- After roasting, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese generously over the hot potatoes. Return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once the cheese has melted, take the potatoes out of the oven and garnish with finely chopped parsley. Serve immediately while they are hot and crispy!
Notes
- For extra crispiness, refrigerate the smashed potatoes for about 30 minutes after smashing and before roasting.
- If short on time, microwave the potatoes for a quick cook instead of boiling.
- Feel free to adjust the seasoning to your taste; adding cayenne pepper or paprika can give a spicy kick!