Smashed Potatoes Recipe
User Reviews
5
Smashed Potatoes Recipe
Description
The Smashed Potatoes Recipe starts by boiling Yukon gold potatoes until they're fork tender to ensure a creamy interior. After draining, the potatoes are gently smashed so they hold their shape but have increased surface area for crispiness. The butter, garlic, and parsley mixture adds aromatic richness when poured over the potatoes before baking. Seasoning with kosher salt and freshly ground black pepper highlights the natural potato flavor. Baking at a high heat creates a golden crust, and the final touch of Parmesan cheese adds a savory, melted topping that enhances texture and taste. This recipe balances the softness inside with a crisp exterior, making a satisfying, versatile side dish.
These potatoes pair well with grilled meats or roasted vegetables and can be served as a hearty accompaniment at dinner. Their crisp edges and garlicky topping make them enjoyable even on their own as a snack or appetizer.
For best results, use potatoes of similar size to ensure even cooking. Avoid parchment paper on the baking sheet to allow better crisping. A dark sheet pan can help achieve a more pronounced crispy texture. Ensure the potatoes are boiled until just tender to prevent them from becoming mushy when smashed.
Ingredients
- 2 pounds potato Yukon gold variety
- 3 cloves garlic minced
- ¼ cup butter melted
- 1 Tablespoon parsley chopped, fresh
- kosher salt to taste
- black pepper to taste, ground
- 2 Tablespoons Parmesan Cheese
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add potatoes, and boil for 20 minutes, or until they are fork tender. Strain; set aside.
- Lightly grease a large baking sheet or tray with non-stick spray. Arrange potatoes on the sheet and LIGHTLY flatten the potatoes with a potato mashed or fork in one piece (not too hard or they will end up mashed).
- Mix together the butter, garlic and parsley. Pour over each potato. Season with salt and pepper to taste.
- Place in preheated oven and bake 10-15 minutes or until browned on the top. Remove from oven and sprinkle with Parmesan cheese. Return to oven until cheese is melted and browned.
Notes
- Choose Yukon gold potatoes of similar size for even cooking.
- Boil potatoes until fork tender but not falling apart to maintain shape when smashed.
- Arrange potatoes with space between them on the baking sheet to aid crisping.
- Bake directly on a dark, greased baking sheet for better crispness; avoid parchment paper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 169mg | 7% |
| Potassium | 945mg | 20% |
| Fiber | 5g | 20% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 27.8mg | 31% |
| Calcium | 105mg | 11% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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