Crispy Garlic Parmesan Smashed Potatoes
These crispy garlic parmesan smashed potatoes are the perfect side dish, boasting a delightful crunch paired with creamy centers. The secret lies in drying them well and smashing for extra surface area.
Equipment
- Large Skillet
- Baking Sheet
- Glass
Ingredients
Ingredients
- 500 g Potatoes Yukon Gold or red baby potatoes, scrubbed
- 2 cloves Garlic minced
- 50 g Parmesan cheese grated
- 30 ml Olive oil extra virgin
- 5 g Salt
- 1 g Black pepper to taste
- 5 g Fresh parsley chopped, optional
- Paprika optional
- Lemon zest optional
Instructions
- Start by boiling the potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let them sit briefly to dry.
- Gently smash each potato with the bottom of a glass or spoon. Drizzle with olive oil, sprinkle with salt, and place on a parchment-lined baking sheet in a single layer.
- Bake in a preheated oven at 220°C for about 25–30 minutes, or until the edges are brown and blistered. For air frying, cook at 200°C for 12–15 minutes, shaking halfway through.
- In the last few minutes of baking, sprinkle minced garlic and grated parmesan on top. Return to the oven for 3–5 minutes to melt the cheese and let it crisp.
- Finish with chopped parsley and a drizzle of olive oil. Optionally broil for 1–2 minutes for added color.
Notes
Tip: Avoid crowding the potatoes on the baking sheet to ensure they crisp up nicely. Keep the seasoning balanced to truly enjoy the flavors of garlic and parmesan.