Description
These crispy smashed potatoes are the ultimate side dish, featuring fluffy interiors and golden, craggy edges. By par-boiling baby tubers and smashing them, you increase the surface area for maximum crispiness in the oven. Infused with garlic, smoked paprika, and topped with fresh parmesan and parsley, this family-friendly recipe is a reliable, sophisticated staple for any weeknight meal or special weekend gathering.
Ingredients
2 pounds baby potatoes (gold or red)
3 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp salt
0.5 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
Freshly grated parmesan cheese to taste
Finely chopped fresh parsley to taste
Instructions
Preheat your oven to 425°F (220°C).
Wash the potatoes and boil in salted water until fork-tender.
Drain thoroughly and allow potatoes to steam dry for several minutes.
Line a baking sheet with parchment paper.
Place potatoes on the sheet and gently smash each with a fork or the bottom of a heavy mug.
Whisk salt, pepper, garlic powder, and paprika in a small bowl.
Drizzle potatoes with olive oil and scatter minced garlic over them.
Evenly sprinkle the seasoning mixture and parmesan cheese over the potatoes.
Roast in the preheated oven until golden and crispy.
Garnish with fresh parsley before serving.
Notes
Ensure the potatoes are completely dry after boiling to achieve maximum crispiness. Smoked paprika adds a lovely depth that pairs well with the creamy garlic and parmesan profile.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg