Description
Crispy and flavorful Parmesan Smashed Potatoes made with tender baby Yukon Gold potatoes boiled until soft, smashed, brushed with a savory blend of olive oil, butter, garlic, and herbs, then baked to golden perfection. This easy side dish is perfect for any meal and can be customized with different herbs for variety.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby or small Yukon Gold potatoes
Smashed Potato Coating
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
Topping
- ½ cup grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Boil potatoes: Place the baby or small Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender and easily pierced.
- Drain and cool: Drain the potatoes well and let them cool slightly so they are easier to handle for smashing.
- Smash potatoes: Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press to smash each potato to about ½-inch thickness, taking care not to break them apart completely.
- Prepare coating: In a small bowl, combine olive oil, melted butter, minced garlic, salt, pepper, and dried thyme or Italian seasoning. Stir well to combine all flavors.
- Brush potatoes: Generously brush the olive oil and butter mixture over each smashed potato, ensuring flavor coverage and helping them crisp up during baking.
- Add cheese: Evenly sprinkle grated Parmesan cheese over all the smashed potatoes, which will melt and add a delicious crispy crust.
- Bake: Bake the potatoes in the oven for 20–25 minutes until they turn golden brown and develop crispy edges.
- Optional broil: For extra crispiness, place the potatoes under the broiler for 2–3 minutes, watching carefully to avoid burning.
- Garnish and serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm as a delightful side dish.
Notes
- For extra crispiness, broil the potatoes for 2–3 minutes at the end of baking. Keep a close eye to prevent burning.
- Try experimenting with rosemary or paprika instead of thyme for a different flavor profile.
- If you prefer vegan options, substitute butter with additional olive oil and skip Parmesan or use a vegan cheese alternative.
- Baby Yukon Gold potatoes are ideal due to their tender, creamy texture, but small red or fingerling potatoes can also be used.
