Crispy Parmesan Smashed Potatoes

Ingredients

• 2 lbs (900g) Baby Gold or Yukon Gold Potatoes: Small, thin-skinned potatoes work best because they hold their shape after boiling and offer a buttery texture inside.
• 3 tbsp Extra Virgin Olive Oil (or Melted Butter): Helps brown the skin and creates crunchy edges during roasting.
• 1/2 cup Freshly Grated Parmesan Cheese: Always grate your own Parmesan (Parmigiano-Reggiano) from a block; pre-shredded cheese contains anti-caking agents that prevent a lacey, crispy crust.
• 3 cloves Garlic, finely minced: Adds an aromatic, savory garlic-butter kick.
• 1 tsp Garlic Powder: Ensures even garlic distribution across all potatoes.
• 1 tsp Dried Italian Seasoning or Thyme: Adds herbal complexity.
• 1 tsp Sea Salt (for boiling water + seasoning): Enhances natural potato flavor.
• 1/2 tsp Cracked Black Pepper: Provides a subtle, warm bite.
• Fresh Parsley or Chives (chopped): For a bright, fresh garnish.

Instructions

Step 1: Parboil the Potatoes

1. Place the whole, unpeeled baby potatoes in a large pot. Cover them with cold water until they are submerged by at least 1 inch.
2. Add 1 tablespoon of salt to the water. Bring the pot to a rapid boil over high heat .
3. Reduce heat to medium-high and let the potatoes simmer for 15 to 20 minutes , or until they are fork-tender. A sharp knife or fork should easily slide into the center without resistance.
4. Drain the potatoes thoroughly in a colander. Let them sit for 5 minutes to allow excess steam to evaporate—dry potato skins are key to extreme crispiness!

Step 2: Preheat & Prepare

1. While the potatoes dry, preheat your oven to 425°F (220°C) .
2. Line a large baking sheet with parchment paper or heavy-duty aluminum foil. Lightly grease the surface with 1 tablespoon of olive oil.

Step 3: Smash the Potatoes

1. Arrange the warm, dry potatoes on the prepared baking sheet, leaving ample space between each potato (around 2 inches).
2. Using the flat bottom of a heavy glass mug, mason jar, or potato masher, gently press down on each potato until it flattens to about 1/2-inch thickness . Pro Tip: Take care not to press too hard, or the potato may break apart completely. You want intact, flattened discs with craggy edges.

Step 4: Season & Add Parmesan

1. In a small bowl, whisk together the remaining 2 tablespoons of olive oil , minced garlic, garlic powder, Italian seasoning, sea salt, and black pepper.
2. Generously brush the oil mixture over the top of each smashed potato.
3. Sprinkle the freshly grated Parmesan cheese evenly over the tops, letting some cheese spill over onto the pan edges. As the spilled cheese bakes, it turns into golden, crispy Parmesan lace tiles.

Step 5: High-Heat Roasting

1. Place the baking sheet on the middle rack of your preheated oven.
2. Bake at 425°F (220°C) for 25 to 30 minutes , or until the bottoms are deep golden brown and the tops are crisp and bubbling.
3. (Optional for extra crunch) Turn the oven to Broil on High for the final 2 to 3 minutes to brown the Parmesan crust further. Watch closely to prevent burning!

Step 6: Garnish & Serve

1. Remove the baking sheet from the oven and let the potatoes rest for 3–5 minutes to firm up.
2. Garnish with fresh chopped parsley or chives. Serve hot alongside your favorite main dish or dipping sauce!

Nutrition

Calories: 210 kcal 10.5% · Protein: 6.5 g 13% · Fat: 9.5 g 12.2% · Carbohydrates: 25 g 9.1% Dietary · Saturated Fat: 2.5 g 12.5% · Fiber: 3.2 g 11.4% · Sugar: 1.5 g — · Sodium: 420 mg 18.3%