Crispy Parmesan Smashed Potatoes
Tender baby potatoes roasted to golden perfection, topped with melted parmesan cheese and a hint of garlic, creating a crispy, flavorful crust that’s irresistible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1.5 pounds baby potatoes (red or gold)
- 2 tablespoons olive oil
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
- Wash the baby potatoes thoroughly and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender.
- While the potatoes are boiling, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Drain the cooked potatoes and let them cool for 5 minutes. Place them on the baking sheet and gently smash each potato using a potato masher or the bottom of a glass. Aim for a thickness of about ½ inch.
- Brush each smashed potato generously with olive oil. Sprinkle with garlic powder, salt, and black pepper.
- Sprinkle freshly grated parmesan cheese over the potatoes, ensuring an even coating for that crispy finish.
- Place the baking sheet in the oven and roast for 25-30 minutes, or until the edges are golden and crispy.
- Remove from the oven and garnish with chopped parsley for a burst of color. Serve immediately.
Notes
Ensure potatoes are evenly smashed for consistent roasting. Use fresh parmesan for the best texture and flavor. Avoid overcrowding the baking sheet to achieve crispy edges.
Nutrition
- Serving Size: Approximately 6-8 sm
- Calories: 180
- Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
Keywords: crispy potatoes, parmesan potatoes, smashed potatoes, easy side dish, gluten-free recipe