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crispy smashed potatoes

Crispy Smashed Potatoes

Baby potatoes boiled until tender, smashed flat, and roasted at high heat with olive oil and parmesan until the edges turn shatteringly crisp.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds baby potatoes
  • 1/3 cup olive oil
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large baking sheet (for roasting)
  • Large pot (for boiling the potatoes)
  • Flat-bottomed glass or fork (for smashing)

Method
 

  1. Preheat oven to 450°F and oil a large baking sheet.
  2. Boil potatoes in salted water until fork-tender, 15-20 minutes.
  3. Drain and let steam-dry a few minutes.
  4. Tip: Skipping this step is the top cause of soggy potatoes.
  5. Arrange on the baking sheet and smash each to about 1/2-inch thick.
  6. Drizzle generously with olive oil and season with garlic powder, salt, and pepper.
  7. Sprinkle with parmesan and roast 20-25 minutes until golden and crisp.
  8. Garnish with parsley and serve immediately.

Notes

Give the potatoes plenty of space on the pan so they roast instead of steam.
Reheat leftovers in the oven or air fryer, not the microwave, to keep the crunch.