Smashed Potatoes (Garlic Parmesan)
User Reviews
5
Smashed Potatoes (Garlic Parmesan)
Description
Smashed Potatoes start by boiling small white or baby potatoes in salted water until they can be easily pierced with a fork. After draining and cooling slightly, the potatoes are tossed with olive oil and seasonings, including garlic powder, kosher salt, and fresh ground black pepper, ensuring even coating. The potatoes are then gently smashed flat—about half an inch thick—on a baking sheet using the bottom of a glass. Baking at a high temperature crisps the bottoms and edges while keeping some tenderness within. Near the end of baking, freshly grated Parmesan cheese is sprinkled on top and allowed to melt slightly, adding a salty, nutty flavor and a bit more crispiness. This method yields potatoes that balance a creamy interior with a crunchy surface.
These smashed potatoes work well as a side dish for many meals. Using smaller potatoes helps them smash more evenly without breaking apart. For a dairy-free option, omit the cheese or add nutritional yeast for a similar flavor profile. Serve hot to enjoy crispy texture.
Ingredients
- 1 ½ pounds potato small white
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Boil the potatoes. Place the potatoes in a pot and fill it with enough water to cover the potatoes by an inch. Salt the water (I use about a tablespoon of kosher salt). Bring the pot to a boil over medium-high heat, then cook the potatoes until fork-tender, about 15 minutes.
- Drain and cool. Drain the potatoes in a colander and let them cool to the touch, about 10 minutes.
- Season and flavor. Preheat the oven to 450°F (230°C). Transfer the potatoes to a mixing bowl, then add the oil, garlic powder, salt, and pepper. Stir to fully coat the potatoes in the seasoning.
- Smash the potatoes. Place the potatoes on a baking sheet and use the bottom of a glass to smash them down. Thinner potatoes are more crispy, though are also more likely to break apart. Aim for a height of about ½-inch. Bake until the potatoes are golden and turning crispy, about 25 to 30 minutes.
- Add parmesan cheese. Sprinkle the parmesan cheese evenly over the top and bake 5 minutes more.
- Serve. If you'd like, sprinkle with chopped parsley before serving, then serve them up warm!
Notes
- Choose small or baby potatoes for easier smashing and better crisping results.
- To make dairy-free, skip the Parmesan cheese or substitute with nutritional yeast for a cheesy flavor.
- Boil potatoes in well-salted water to season them internally before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 401mg | 17% |
| Potassium | 728mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 34mg | 38% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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