Description
Deliciously crispy smashed baby potatoes topped with garlic and parmesan for a comforting side dish.
Ingredients
Scale
- 1.5 lbs baby potatoes (Yukon gold or red)
- 2–3 tbsp olive oil
- 2 tbsp unsalted butter, melted (optional)
- 3 cloves garlic, minced
- 1/3 cup freshly grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs (rosemary, thyme, parsley, or Italian blend)
- Optional garnish: chopped fresh parsley
- Optional garnish: extra parmesan
Instructions
- Preheat oven to 425°F (220°C).
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Place the potatoes on a lined baking sheet and use a fork or potato masher to gently smash them until flattened but not broken apart.
- Drizzle olive oil and melted butter over the smashed potatoes.
- Sprinkle minced garlic, salt, black pepper, and dried herbs over the potatoes.
- Top with grated parmesan cheese.
- Bake in the oven for 25-30 minutes or until crispy and golden brown.
- Garnish with fresh parsley and extra parmesan if desired before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven to regain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: smashed potatoes, garlic parmesan, comfort food, vegetarian side dish, easy recipe