Crispy Smashed Potatoes
- π₯ 1 pound small light brown potatoes, Baby Dutch Yellow Potatoes
- π§ Sea salt, Maldon Sea Salt, 1 teaspoon
- π« 2 tablespoons olive oil, Bertolli Extra Virgin Olive Oil
- π§ 4 tablespoons unsalted butter, softened, Land O'Lakes Unsalted Butter
- π§ 3 cloves garlic, finely pressed
- π§ 1/4 cup Parmesan cheese, finely grated, Parmigiano-Reggiano
- πΆοΈ 1/2 teaspoon red chili flakes
- π§ 1/2 teaspoon freshly ground black pepper, McCormick Black Pepper Grinder
- πΏ Fresh parsley, chopped, for garnish
Discover the perfect side dish with these crispy smashed potatoes. Golden brown and topped with a delectable garlic butter and Parmesan cheese mixture, they're sure to be a hit at your next dinner gathering.
Discover the perfect side dish with these crispy smashed potatoes. Golden brown and topped with a delectable garlic butter and Parmesan cheese mixture, they're sure to be a hit at your next dinner gathering.
Ingredients
π₯ 1 pound small light brown potatoes, Baby Dutch Yellow Potatoes
π§ Sea salt, Maldon Sea Salt, 1 teaspoon
π« 2 tablespoons olive oil, Bertolli Extra Virgin Olive Oil
π§ 4 tablespoons unsalted butter, softened, Land O'Lakes Unsalted Butter
π§ 3 cloves garlic, finely pressed
π§ 1/4 cup Parmesan cheese, finely grated, Parmigiano-Reggiano
πΆοΈ 1/2 teaspoon red chili flakes
π§ 1/2 teaspoon freshly ground black pepper, McCormick Black Pepper Grinder
πΏ Fresh parsley, chopped, for garnish
Instructions
1- Prep the Potatoes:
- In a large pot, bring water to boil and salt it slightly.
- Add the small potatoes into the boiling water and cook until tender when poked with a fork, about 15-20 minutes.
2- Prepare the Potatoes for Baking:
- Preheat the oven to 450Β°F (230Β°C).
- Once cooked, drain the potatoes and transfer them to a mixing bowl.
- Drizzle with olive oil and sprinkle with salt. Toss gently to ensure they are evenly coated.
3- Smash and Season the Potatoes:
- Place the coated potatoes on a baking sheet lined with parchment paper.
- Use the bottom of a glass to gently press down on each potato, smashing them flat.
4- Prepare Garlic Butter Topping:
- In a bowl, combine softened butter, pressed garlic, and grated Parmesan cheese. Mix until well combined.
5- Top the Potatoes and Bake:
- Spoon the garlic butter mixture generously over each smashed potato.
- Grind black pepper over the potatoes.
6- Bake:
- Bake in the preheated oven until the potatoes are golden brown and crispy, about 20 minutes.
7- Finish and Serve:
- Once out of the oven, sprinkle with red chili flakes for a bit of heat and garnish with chopped parsley.
- Enjoy the crispy, garlicky goodness while theyβre hot!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories Per Serving: Approx. 250
Proteins: 6g
Fats: 18g
Carbohydrates: 18g
Equipment:
- Glass pot, Pyrex Glass Pot
- Salt grinder, OXO Good Grips Salt Grinder
- Fork
- Clear glass mixing bowl, Pyrex Mixing Bowl
- Baking sheet
- Parchment paper, Reynolds Kitchens Parchment Paper
- Clear glass for smashing
- Garlic press, OXO Good Grips Garlic Press
- Fine grater, Microplane Zester/Grater
- Wooden spoon
Cooking Tips
- For extra crispiness, turn the oven to broil for the last 5 minutes of baking, but keep a close eye to prevent burning.
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Crispy Smashed Potatoes
Posted by Waivio guest: @waivio_hivecooking
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