Smashed Potatoes
These smashed potatoes are loaded with garlic butter and Parmesan cheese, then baked until crispy on the outside and fluffy on the inside.
Servings: 5 people
Print Recipe
Equipment
- Sheet pan
- Medium Saucepan
- Fork
- Small Mixing Bowl
- Flat cup
- Basting brush
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pound baby red potatoes
- 6 tablespoons salted butter melted
- 8 garlic cloves minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F, then brush the olive oil onto a sheet pan.
- Add your potatoes to a medium saucepan of salted water. Bring to a boil, then cook for 20-25 minutes, until the potatoes are fork-tender.
- In a small mixing bowl, stir together the melted butter, garlic, garlic powder, onion powder, pepper, salt, and smoked paprika.
- Place the potatoes on the sheet pan. Place a piece of parchment paper on top of a potato, using the bottom of a flat cup, and smash the potatoes until they are about a quarter inch thick. Brush the garlic butter over the potatoes. Sprinkle the potatoes with Parmesan cheese.
- Bake for 30 to 40 minutes until the potatoes are crispy.
Notes
• Make sure the potatoes are fork-tender before smashing them.
• Use parchment paper between the potatoes and the cup to prevent sticking.
• Fresh garlic provides the best flavor.
• For extra crispy potatoes, don't overcrowd the sheet pan.
• Boil the potatoes a day ahead to save time.
• Serve with your favorite dipping sauce if desired.