Name: Smashed Potatoes with Parmesan and Garlic Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 lbs small potatoes (12-16 count, 1 1/2 to 2″ diameter); 2 tsp salt (for boiling water); 1 Tbsp olive oil (for drizzling); 1 1/2 tsp garlic salt (or to taste); 1/4 tsp freshly cracked black pepper; 3/4 cup parmesan cheese; 2 Tbsp finely chopped parsley (for garnish)

Description

These crispy smashed potatoes are a delicious appetizer or side dish featuring tender boiled potatoes that are smashed, seasoned, baked to golden perfection, and topped with melted parmesan cheese and fresh parsley. Perfectly crispy on the outside and fluffy inside, they make a flavorful and crowd-pleasing snack or accompaniment.

Ingredients

Scale

Potatoes

2 lbs small potatoes (12-16 count, 1 1/2 to 2″ diameter)
2 tsp salt (for boiling water)

Seasoning

1 Tbsp olive oil (for drizzling)
1 1/2 tsp garlic salt (or to taste)
1/4 tsp freshly cracked black pepper
3/4 cup parmesan cheese
2 Tbsp finely chopped parsley (for garnish)

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Instructions

Boil Potatoes: Bring a pot of water to a boil and add 2 teaspoons of salt (use about 8 cups of water for a 5-quart pot). Carefully add the small potatoes once the water is boiling. Reduce the heat to maintain a low boil and cook the potatoes until tender and easily pierced with a fork, about 25-30 minutes depending on size. Drain the potatoes thoroughly.
Preheat Oven: While the potatoes boil, preheat your oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Transfer the drained potatoes evenly spaced on the baking sheet.
Smash Potatoes: Use a potato masher or the flat bottom of a drinking glass to gently smash each potato to about 1/2 inch thickness. Be careful not to break them apart; you want them smashed but still holding together.
Season and Bake (First Side): Drizzle the tops of the smashed potatoes with olive oil, then sprinkle generously with garlic salt and freshly cracked black pepper. Place the baking sheet in the oven and bake for 15 minutes until the bottoms start crisping and turning golden brown.
Flip and Bake (Second Side): Using a spatula, flip each potato over carefully. Drizzle the now-exposed side with more olive oil and season again with garlic salt and black pepper. Return the pan to the oven and bake for an additional 12-15 minutes until all sides are crispy and golden brown.
Add Cheese and Finish Baking: Sprinkle the smashed potatoes generously with parmesan cheese. Bake for another 2-3 minutes, just until the cheese has melted and slightly browned.
Garnish and Serve: Remove the potatoes from the oven and sprinkle with finely chopped parsley for a fresh, vibrant touch. Serve warm as a tasty appetizer or side dish.

Notes

Choose small, uniform-sized potatoes to ensure even cooking.
Adjust garlic salt quantity based on your taste preference.
Use a rimmed baking sheet to prevent any oil or cheese from dripping in the oven.
For extra crispiness, you can broil the potatoes for the last 1-2 minutes—watch closely to avoid burning.
These smashed potatoes can be made ahead up to the boiling step; just reheat and bake when ready to serve.