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Crispy Garlic Butter Parmesan Smashed Potatoes

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A quick and easy side dish featuring baby potatoes smashed and baked to crispy perfection with garlic butter and parmesan cheese for a flavorful, crunchy crust.

Ingredients

Scale
  • 1.5 pounds baby Yukon Gold or Red Potatoes
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese (about 50 grams)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary or thyme, finely chopped (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to simmer and cook until potatoes are fork-tender but not falling apart, about 15-20 minutes.
  2. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  3. In a small saucepan over low heat, melt the butter. Add minced garlic and cook gently for 2-3 minutes until fragrant but not browned. Remove from heat and stir in olive oil, chopped rosemary or thyme if using, and smoked paprika if desired.
  4. Drain the potatoes well and dry them on a clean kitchen towel or paper towels.
  5. Transfer the potatoes to the baking sheet, spacing them evenly. Using a potato masher or the bottom of a glass, gently press each potato down to flatten to about ½ inch thick without breaking apart.
  6. Brush or spoon the warm garlic butter mixture generously over the smashed potatoes. Sprinkle sea salt, freshly ground black pepper, and grated parmesan cheese evenly on top.
  7. Bake for 20-25 minutes until edges are golden brown and crisp and parmesan forms a crust. Watch closely during the last 5 minutes to avoid burning.
  8. Remove from oven and let cool for a couple of minutes before serving. Serve warm.

Notes

For extra crispiness, broil for 1-2 minutes at the end but watch closely to prevent burning. Use fresh parmesan cheese instead of pre-grated for better flavor and texture. Dry potatoes thoroughly before smashing to avoid sogginess. Space potatoes apart on the baking sheet to promote crispiness.

Nutrition

Keywords: smashed potatoes, garlic butter potatoes, parmesan potatoes, crispy potatoes, easy side dish, comfort food, roasted potatoes

Find it online: https://bitefuljoy.com/crispy-garlic-butter-parmesan-smashed-potatoes-recipe-easy-perfect-side-dish/