Description
Crispy, golden smashed potatoes deliver a delightful crunch with creamy interiors that elevate simple side dishes. Herb-infused olive oil and sea salt create irresistible flavor combinations you cannot resist trying at your next meal.
Ingredients
Scale
- 2 lbs (900 g) baby potatoes (Yukon Gold or red potatoes work best)
- 3 tbsps olive oil
- 2 tbsps Parmesan cheese, grated (optional)
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme (optional)
- Salt, to taste
- Black pepper, to taste
- Parsley, fresh, chopped (for garnish)
Instructions
- Potato Preparation: Submerge potatoes in a generously salted water bath, bringing liquid to a rolling boil. Cook until potatoes yield effortlessly when pierced with a fork, approximately 15-20 minutes. Carefully drain and allow brief cooling.
- Oven Configuration: Calibrate oven to a scorching 425F (220C). Strategically line a baking sheet with parchment paper or apply a light oil coating to prevent sticking.
- Smashing Technique: Arrange cooled potatoes onto prepared baking surface. Employ a fork, robust potato masher, or sturdy glass bottom to gently flatten each potato into rustic, approximately 1/2-inch thick medallions.
- Seasoning Infusion: Liberally drizzle olive oil across smashed potatoes. Artfully sprinkle garlic powder, aromatic rosemary or thyme, kosher salt, and freshly cracked black pepper. Carefully rotate potatoes to ensure comprehensive oil and seasoning coverage.
- Roasting Process: Position baking sheet in preheated oven, roasting for 25-30 minutes. Midway through cooking, delicately flip potatoes to achieve uniformly crisp, golden-brown exterior edges.
- Optional Cheese Enhancement: During final 5 minutes of roasting, generously dust Parmesan cheese atop potatoes for an elevated flavor profile.
- Serving Presentation: Extract potatoes from oven, garnish with freshly chopped parsley. Serve immediately as an accompaniment or appetizer.
Notes
- Select starchy potatoes like Russet or Yukon Gold for the crispiest exterior and fluffiest interior.
- Space potatoes evenly on the baking sheet to guarantee uniform crispiness and prevent soggy spots.
- Gently press potatoes to maintain structural integrity; too much pressure can cause them to break apart completely.
- Pat potatoes dry after boiling to remove excess moisture, which helps achieve a crunchier golden-brown exterior.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg