Ultra Crispy Garlic-Parmesan Smashed Potatoes
These smashed potatoes are topped with the most delicious garlic-parmesan butter which helps them get ultra crispy on the outside with a tender, buttery center. The aroma from these as they bake is almost as good as the flavor.
Servings: 4 to 6
Equipment
- 2 sheet pans (or bake in batches)
- Parchment paper
Ingredients
- 1 1/2 pounds small to medium-sized Yukon gold potatoes
- 1 tablespoon kosher salt plus more as needed
- 3 tablespoons unsalted butter for vegan, use all olive oil, room temperature
- 3 medium garlic cloves (about 1 tablespoon) minced or grated
- 1 tablespoon finely chopped parsley or chives optional
- 1/3 cup (35 grams) grated Parmesan or Pecorino cheese
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Heat oven to 425°F (400ºF with convection fan) and set a rack in the middle slot.
Boil the potatoes:
- Place the potatoes and 1 tablespoon kosher salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are fully fork-tender, 15 to 20 minutes, depending on size. It's ok if the skin splits but try to keep them mostly whole. Drain the potatoes and let them dry in the colander for 5 minutes or so.
Make the garlic-parmesan butter:
- In a small bowl, stir together the softened butter, grated garlic, herbs (if using) and parmesan. Season with salt and pepper to taste, and stir until combined. Set aside until ready to use.
Smash and roast the potatoes:
- Arrange the potatoes on one of the parchment-lined baking sheets and toss with oil until each potato is lightly coated. Divide them between the trays and spread them out, leaving a little space between each. Use the bottom of a measuring cup or glass to gently smash them to about 1/4-inch thick.
- Spread about a teaspoon of the garlic-parmesan butter over each potato. Bake for 30 to 40 minutes, until deep golden brown and crispy. No need to flip.
- Serve hot, sprinkled with parsley or chives, if desired. These are great on their own, or paired with one of the sauces listed above.
Video
Notes
High starch potatoes will yield a fluffier inside, waxy potatoes will be sort of creamy. Both are great.
The thinner you make them, the crispier they will be. We like them crispy on the outside, with a little bit of a fluffy center).
Tried this recipe? Let us know!Please consider adding a rating or a review! It really helps us out!