Smashed Potatoes Recipe
Crisp Smashed Potatoes are the best side dish ever! Brushed in butter and perfectly seasoned with herbs and salt then topped with Parmesan cheese.
Servings: 4
Calories: 251kcal
Ingredients
- 2 pounds Yukon Gold Potatoes
- 3 cloves garlic minced
- ¼ cup butter melted
- 1 Tablespoon fresh parsley chopped
- kosher salt to taste
- ground black pepper to taste
- 2 Tablespoons Parmesan cheese
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add potatoes, and boil for 20 minutes, or until they are fork tender. Strain; set aside.
- Lightly grease a large baking sheet or tray with non-stick spray. Arrange potatoes on the sheet and LIGHTLY flatten the potatoes with a potato mashed or fork in one piece (not too hard or they will end up mashed).
- Mix together the butter, garlic and parsley. Pour over each potato. Season with salt and pepper to taste.
- Place in preheated oven and bake 10-15 minutes or until browned on the top. Remove from oven and sprinkle with Parmesan cheese. Return to oven until cheese is melted and browned.
Video
Notes
- Use potatoes that are the same size so they cook evenly.
- Make sure that your potatoes are tender after you boil them, but not mushy.
- Make sure there's room to circulate around the potatoes on the sheet pan so they get crispy.
- Skip the parchment paper in this recipe and bake directly on the pan to make them crispy.
- A dark sheet pan will give you the best crispy factor so use a dark pan if you have it.
Nutrition
Calories: 251kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 169mg | Potassium: 945mg | Fiber: 5g | Vitamin A: 470IU | Vitamin C: 27.8mg | Calcium: 105mg | Iron: 7.4mg