Description
These Parmesan Smashed Potatoes are a crispy and flavorful side dish that pairs well with any meal. Baby potatoes are boiled until tender, smashed, then baked with a garlic Parmesan topping until golden and crispy. A simple yet delicious addition to your dinner table.
Ingredients
Scale
Baby Potatoes:
- 1 1/2 pounds baby potatoes (red or Yukon gold)
Garlic Parmesan Topping:
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Boil the potatoes: Place the baby potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain and let them cool slightly.
- Smash the potatoes: Transfer the potatoes to a greased or parchment-lined baking sheet. Use the bottom of a glass or a potato masher to gently flatten each potato to about 1/2 inch thick.
- Prepare the topping: In a small bowl, mix olive oil, melted butter, garlic, salt, pepper, and thyme. Brush the mixture over each smashed potato. Sprinkle grated Parmesan generously over the tops.
- Bake: Bake for 20–25 minutes, or until golden and crispy on the edges.
- Garnish and serve: Garnish with chopped fresh parsley if desired and serve hot.
Notes
- These are best enjoyed right out of the oven for maximum crispiness.
- You can prep the potatoes and smash them ahead of time, then bake just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
