Description
Crispy roasted potatoes with garlic and Parmesan, perfect for a quick and comforting side dish.
Ingredients
Scale
- 1.5 lbs baby Yukon Gold or red potatoes (about 1.5 inches in diameter)
- 3 tbsp extra virgin olive oil
- 3 tbsp unsalted butter (melted)
- 4 cloves garlic (finely minced)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 tsp coarse sea salt (or to taste)
- 1/2 tsp black pepper (freshly ground)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain thoroughly and let them steam dry for a few minutes.
- Preheat oven to 425°F (220°C). Lightly oil a large baking sheet. Arrange the drained potatoes on the sheet, leaving space between them. Press each potato down to a 1/2-inch thickness.
- In a small bowl, combine the melted butter, olive oil, and minced garlic. Drizzle this mixture evenly over the potatoes. Season generously with salt and pepper.
- Sprinkle the freshly grated Parmesan cheese over each potato. Roast for 25-30 minutes, until the bottoms are golden and the edges are crispy.
- Remove from the oven and garnish with fresh chopped parsley. Serve immediately.
Notes
For extra crispiness, dry the potatoes thoroughly before smashing and arrange them with space in between on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg