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Crispy Smashed Potatoes Recipe with Garlic Butter and Parmesan

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A quick and easy recipe for crispy smashed baby potatoes tossed in garlic butter and topped with Parmesan cheese, perfect as a comforting side dish.

Ingredients

Scale
  • 1.5 pounds baby potatoes (Yukon Gold or red potatoes recommended)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 4 tablespoons unsalted butter, softened
  • 4 large garlic cloves, minced
  • 1/4 cup (25 g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Place 1.5 pounds of baby potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until potatoes are fork-tender but not falling apart. Drain well and let cool for 5 minutes.
  2. Preheat oven to 450°F (230°C).
  3. In a small mixing bowl, combine 4 tablespoons softened unsalted butter, 4 minced garlic cloves, and 3 tablespoons olive oil. Stir in a pinch of salt and freshly ground black pepper. Let the mixture sit for 5 minutes to infuse the garlic flavor.
  4. Line a rimmed baking sheet with parchment paper or lightly grease it. Arrange the boiled potatoes in a single layer. Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until about 1/2 inch thick, but still in one piece.
  5. Generously brush each smashed potato with the prepared garlic butter mixture, making sure to get the butter into all the nooks and crannies.
  6. Bake in the preheated oven for 20-25 minutes, or until edges are golden brown and crispy. Halfway through baking, flip the potatoes gently, brush again with garlic butter, and sprinkle 1/4 cup grated Parmesan cheese over the top.
  7. Remove from oven and sprinkle with fresh chopped parsley and, if desired, a pinch of red pepper flakes or lemon zest. Season with additional salt and pepper if needed. Serve immediately.

Notes

Use waxy potatoes like Yukon Gold or red potatoes for best texture. Do not overboil to avoid mushy potatoes. Let garlic infuse in butter for 5 minutes before brushing. Bake at high heat (450°F) for crispy edges. Flip potatoes halfway through baking for even crispiness. Avoid overcrowding the pan to prevent steaming. For dairy-free, substitute butter with vegan margarine or olive oil and Parmesan with nutritional yeast.

Nutrition

Keywords: crispy smashed potatoes, garlic butter potatoes, Parmesan potatoes, easy side dish, quick potatoes, smashed baby potatoes

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