Description
Discover how to make the best smashed potatoes! This recipe delivers incredibly crispy, buttery, and cheesy potatoes with a tender interior. Perfect as a side dish or appetizer.
Ingredients
Scale
- 2 pounds baby Yukon Gold potatoes (or other small, waxy potatoes like red potatoes)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, finely chopped)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- Optional garnish: fresh parsley, chopped
Instructions
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Wash and scrub potatoes.
- 3. Place potatoes in a pot, cover with cold water by an inch, add salt.
- 4. Boil, then simmer for 15-20 minutes until fork-tender.
- 5. Drain potatoes well and let steam dry for a few minutes.
- 6. Arrange drained potatoes in a single layer on the baking sheet.
- 7. Gently smash each potato using the bottom of a glass or potato masher, about 1/2 to 3/4 inch thick.
- 8. In a small bowl, whisk together olive oil, melted butter, garlic powder, onion powder, rosemary, salt, and pepper.
- 9. Brush or spoon this butter mixture over each smashed potato, ensuring it gets into all crevices.
- 10. Sprinkle grated Parmesan cheese evenly over the tops.
- 11. Bake for 25-35 minutes, or until edges are golden brown and very crispy, and cheese is melted and slightly browned.
- 12. Let cool for a minute or two, garnish with fresh parsley if desired.
Notes
For the crispiest results, reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or in an air fryer at around 375°F (190°C) for 5-8 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g