Garlic Parmesan Smashed Potatoes (Printable)
Golden-crispy smashed potatoes with garlic butter, Parmesan, and fresh chives. A savory vegetarian side dish.
# What You Need:
→ Potatoes
01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed
→ Garlic Butter
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons olive oil
04 - 3 garlic cloves, finely minced
→ Topping
05 - 1/2 cup freshly grated Parmesan cheese
06 - 2 tablespoons fresh chives, finely chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15-20 minutes until potatoes are fork-tender. Drain well.
03 - Arrange potatoes on prepared baking sheet. Using the bottom of a glass or potato masher, gently smash each potato to approximately 1/2-inch thickness.
04 - In a small bowl, combine melted butter, olive oil, and minced garlic. Brush smashed potatoes generously with the garlic butter mixture.
05 - Sprinkle potatoes evenly with salt, pepper, and grated Parmesan cheese.
06 - Bake for 20-25 minutes until edges are golden and crispy.
07 - Remove from oven and sprinkle with fresh chives. Serve hot.
# Expert Advice:
01 -
- The contrast between the golden crispy edges and the buttery soft centers creates a potato experience that regular mashed or roasted just cant match.
- You can prepare these ahead of time through the boiling stage, then smash and bake just before dinner when guests arrive.
02 -
- Starting with cold water when boiling the potatoes ensures even cooking through to the center without having mushy exteriors.
- Letting the potatoes dry for a few minutes after draining removes excess moisture, which is the secret to achieving maximum crispiness in the oven.
03 -
- For the crispiest results, make sure your oven is fully preheated before the potatoes go in, and position the rack in the upper third of the oven where the heat is most intense.
- If you find yourself with leftover smashed potatoes, chop them up and fry them with eggs the next morning for an incredible breakfast hash that might be even better than the original dish.