Crispy Garlic Parm Smashed Potatoes. Crispy on the outside, creamy on the inside, these potatoes are a dream. They are very easy to make and a side dish that would impress anyone. They pair perfectly with sour cream, tzatziki, garlic dips, or anything creamy. They only take a few minutes to prep, and seconds to devour so I suggest you double this recipe.
Crispy Garlic Parm Smashed Potatoes
Crispy Garlic Parm Smashed Potatoes. Crispy on the outside, creamy on the inside, these potatoes are a dream. They only take a few minutes to prep, and seconds to devour so I suggest you double this recipe.
Ingredients
- 13 mini yellow potatoes or any you like
- generously salted water for boiling the potatoes
- ½ stick of softened butter which is 4 tablespoons
- ½ cup of good quality grated parmesan
- 1 tablespoon olive oil
- 4 minced garlic cloves
- pinch of salt and dry parsley any herbs you like
- a touch more olive oil for the baking dish or any oil you have on hand
Instructions
- Wash the potatoes and generously salt a pot of water. Add them in and boil until fork tender or until the tip of a knife is inserted easily. Mine took about 15 minutes from the boiling point but keep an eye on them.
- In the meantime, add the softened butter to a bowl with the grated parm, minced garlic, olive oil, salt, and parsley. Mix until smooth and creamy. Feel free to add dill instead of parsley or any herbs you enjoy.
- Once the potatoes are boiled, drain the water, let them cool a bit or until you can handle them easily. Line a baking sheet with parchment paper and add a tiny drizzle of oil.
- Take a potato, roll it in the oil, and gently press down with the bottom of a glass. I like to add a little bit of oil so that I can roll the potato in it before I press it down so that the glass doesn’t stick to the potato. Continue to repeat this step for the remaining potatoes until they are all flat.
- Once the potatoes are flat, brush on the garlic-parm butter mixture onto each one. Each potato should be nicely coated in the butter.
- Bake at 425F for 30-40 minutes or until crispy and golden. Keep an eye them is every oven is different. Enjoy
Video
Notes
You can use roasted garlic instead of raw garlic in this recipe too.
Feel free to air-fry these at 400F until crispy but keep opening the basket every few minutes and checking on them.
You can use any potato you enjoy but make sure to boil them all the way so that they are easy to smash.
Feel free to use any oil you have on hand, you technically don’t need the extra drizzle on the baking sheet put I always put a little to roll the potato in so that the bottom of my glass doesn’t stick to the potato as I press it down gently.
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2 Responses
DELICIOUS A.F.!!!!!! I also added some minced garlic. No parsley, no Italian seasoning, oregano, garlic powder, butter, parm cheese a little salt and some pepper. Freaking awesome!!!!!
SO HAPPY 🙂