Parmesan Smashed Potatoes
These crispy Parmesan smashed potatoes are the best side dish for any meal! Made with golden potatoes, butter, garlic, and cheese, they are crunchy on the outside and fluffy on the inside.
Servings: 6
Calories: 163kcal
Equipment
- small bowl
- baking tray
- Parchment Paper
- tall glass
Ingredients
- 1 ½ lbs baby potatoes we used Yukon Gold
- 2 tbsp unsalted butter melted
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt plus more to taste
- ¼ tsp freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley or 1 tsp dried
- Optional garnish: extra Parmesan fresh parsley, or chives
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
- Place potatoes in a large pot and cover with cold water. Add 1/2 tsp salt. Bring to a boil and cook until fork-tender, 15-18 minutes. Drain well.
- Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently smash each potato to about 1/2-inch thickness. Press firmly but not too hard when smashing to keep them intact.
- In a small bowl, whisk together melted butter, olive oil, garlic powder, salt, and pepper. Drizzle evenly over the smashed potatoes.
- Sprinkle Parmesan cheese evenly over the potatoes.
- Roast for 18-20 minutes, or until the edges are golden and crispy. For extra crispiness, broil for 1-2. Be sure to watch carefully!
- Sprinkle with fresh parsley and additional Parmesan, if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 163kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 482mg | Fiber: 3g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg