Description
Deliciously crispy garlic butter Parmesan smashed potatoes that offer a perfect blend of crunch and creamy texture.
Ingredients
Scale
- 1.5 pounds baby gold potatoes
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place the baby potatoes in a large pot of generously salted water. Cook for about 15–20 minutes until fork-tender.
- Drain the potatoes and let them dry briefly. Pat them with a kitchen towel.
- Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
- Arrange the boiled potatoes on the baking sheet and gently press down on each potato, smashing them to about 1/2 inch thickness.
- Melt the butter in a small saucepan over low heat and stir in the minced garlic, simmering for 1–2 minutes.
- Brush each smashed potato with the garlic butter and drizzle with olive oil, then season with salt, black pepper, and half of the grated Parmesan cheese.
- Roast in the oven for 20–25 minutes until golden and crispy, adding the remaining Parmesan for the last 5 minutes of roasting.
- Sprinkle with chopped fresh parsley before serving.
Notes
Can be prepared ahead of time and stored in the fridge for up to 24 hours before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: smashed potatoes, garlic butter, Parmesan, crispy potatoes, side dish