Crispy Smashed Potatoes Recipe
These roasted garlic and Parmesan smashed potatoes are crispy on the outside and soft on the inside. It's like eating mashed potatoes and roasted potatoes in one!
Servings: 6 servings
Equipment
Ingredients
- 1 pound baby Yukon Gold potatoes about 12-16
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 2 teaspoons fresh rosemary chopped
- ¼ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- In a large pot of salted boiling water, cook the potatoes until fork-tender, about 15–20 minutes. Drain and let the potatoes cool slightly.
- Transfer the potatoes to a large rimmed baking sheet. Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them.
- Drizzle the potatoes with olive oil, then add the garlic, rosemary, Parmesan, salt, and pepper. Toss with your hands to combine.
- Bake for 15 minutes until the bottoms are golden. Use a spatula to flip the potatoes and add more salt, pepper, and olive oil, if desired. Return to the oven for 12–15 more minutes until the potatoes are crispy.
Video
Notes
- My Top Tip: Smash the potatoes lightly but firmly. You want them to get flat, but still remain in one piece.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or toaster oven at 350ºF for 5–7 minutes. You can reheat them in the microwave, but they won't get as crispy.
- Freezing: Wrap the potatoes tightly in foil and transfer to a freezer-safe bag or container. They'll last in the freezer for 2–3 months.
Nutrition
Calories: 496kcal | Carbohydrates: 102g | Protein: 12g | Fat: 5g | Sodium: 116mg | Potassium: 2929mg | Fiber: 11g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 55.9mg | Calcium: 74mg | Iron: 4.8mg
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