Crispy Parmesan Smashed Potatoes
Golden and crispy on the outside and irresistibly tender on the inside - these Crispy Smashed Potatoes are a delicious potato side dish. Smashed baby potatoes are roasted on a baking sheet in the oven with fresh herbs and Parmesan cheese until crispy.
Servings: 4
Calories: 475kcal
Ingredients
- 12 baby potatoes yellow or red
- 1 tablespoon salt plus additional to taste
- extra virgin olive oil as needed
- freshly ground black pepper to taste
- ¼ cup grated Parmesan cheese
- 2 teaspoons chopped fresh thyme or rosemary or 1 teaspoon dried herbs
Instructions
- Place unpeeled potatoes in a large pot and add water until covered by about 1-inch. Add 1 tablespoon of salt. Place the pot over HIGH heat, cover, and bring to a boil. Reduce heat slightly to keep the potatoes at a low boil for about 15 minutes, or until tender when pierced with a sharp knife (but not falling-apart tender).
- Meanwhile, preheat oven to 450 degrees F and coat a large rimmed baking sheet with nonstick cooking spray. Drain and transfer potatoes to the prepared baking sheet, about 1-inch apart. Use a potato masher or the flat bottom of a clean glass to smash the potatoes down lightly, spreading them out but keeping them intact. Sprinkle with a little salt and pepper, drizzle with olive oil, sprinkle with Parmesan, and sprinkle with a little thyme or rosemary.
- Roast in a preheated oven for 20 to 25 minutes or until browned and crispy.
Notes
Try using seasoned salt instead of salt and pepper. Also delicious with different cheeses - cheddar, smoked gouda, etc. If using a softer cheese, add it towards end of baking time.
Nutrition
Calories: 475kcal | Carbohydrates: 102g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1955mg | Potassium: 2907mg | Fiber: 11g | Sugar: 8g | Vitamin A: 146IU | Vitamin C: 57mg | Calcium: 137mg | Iron: 5mg