Parmesan Garlic Smashed Potatoes
Literally the best way to serve potatoes! Parmesan garlic smashed potatoes are soft on the inside and crispy, crunchy on the outside. And what takes them over the top -- the garlic butter and a healthy sprinkle of parmesan!
Servings: 6
Calories: 219kcal
Ingredients
- 2 pounds baby yukon gold potatoes red potatoes will work too
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4-5 cloves garlic pressed
- ½ teaspoon salt
- 3 tablespoons parsley chopped (divided)
- 2-3 tablespoons grated parmesan cheese
Instructions
- Position a rack in the center of the oven and preheat the oven to 450ºF.
- In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. Use a knife to piece the potatoes, it should pierce through easily.
- Drain the potatoes and place them on the baking sheet. In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
- Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece. Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese and continue baking for an additional 5-7 minutes or until the tops are golden and crispy. Serve topped with the remaining parsley.
Notes
- You can smash the potatoes first and then drizzle with the garlic butter too if you'd like, there's really no wrong way of doing this! If you have trouble with the potatoes sticking to the bottom of the jar, spray with cooking spray before smashing potatoes.
Nutrition
Calories: 219kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Fiber: 3g | Sugar: 1g
