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Smashed Potatoes with Herb and Parmesan Crust Recipe

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★★★★★

4.7 from 86 reviews

Crispy and tender smashed potatoes roasted to golden perfection, seasoned with garlic, herbs, and parmesan cheese for a deliciously simple side dish.

Ingredients

Scale

Potatoes

  • 1 pound yellow or red baby potatoes (no larger than 2 inches in diameter)

Seasonings & Oil

  • 6 tablespoons water
  • 4 tablespoons extra virgin olive oil
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • 1 teaspoon finely chopped fresh thyme or rosemary, or a combination (optional)
  • Freshly grated parmesan cheese, to taste (optional)

Instructions

  1. Preheat Oven: Heat your oven to 450 degrees Fahrenheit to prepare for baking the potatoes to a crispy finish.
  2. Prepare Potatoes: Scrub the baby potatoes clean and arrange them in a single layer on a 9 by 13 inch quarter sheet pan or a similarly sized baking dish.
  3. Add Water and Cover: Pour 6 tablespoons of water onto the pan with the potatoes, then cover tightly with aluminum foil to steam them in the oven.
  4. Bake Softening Stage: Bake the covered potatoes for 30 minutes until they are tender enough that a sharp knife easily pierces through them.
  5. Rest the Potatoes: Remove the pan from the oven, uncover, and let the potatoes rest for 10 minutes to allow steam to slightly escape.
  6. Dry Pan and Potatoes: Carefully drain any remaining water from the pan if necessary, and pat the potatoes dry to ensure they crisp up well in the next step.
  7. Smash Potatoes: Using a potato masher, press down each potato to flatten it to about 1/2 inch thickness. Rotate the masher a quarter turn as you smash to evenly flatten. Alternatively, place a second pan over the potatoes and press down for quick smashing.
  8. Oil the Potatoes: Drizzle half of the olive oil over the pan and gently toss or press the potatoes so their bottoms are coated with oil.
  9. Brush Top with Oil: Using a brush, coat the tops of the smashed potatoes with the remaining olive oil for even crisping.
  10. Season: Sprinkle kosher or sea salt, fresh ground pepper, garlic powder, onion powder, chopped herbs, and grated parmesan over the potatoes as desired.
  11. Roast Until Crispy: Return the potatoes to the oven and roast uncovered at 450 degrees Fahrenheit for 30 minutes until they develop a golden brown, crispy exterior while remaining soft inside.
  12. Serve: Remove from oven and serve the smashed potatoes hot as a flavorful side dish.
  13. Scaling the Recipe: This recipe can be doubled and cooked on a half sheet pan for larger servings.

Notes

  • Using baby potatoes that are no larger than 2 inches ensures even cooking and ideal texture for smashing.
  • Optional seasonings like garlic powder, onion powder, fresh thyme, rosemary, and parmesan add depth of flavor but can be omitted for a simpler taste.
  • Make sure to dry the potatoes well after baking with foil to achieve maximum crispiness when roasting uncovered.
  • If you don’t have a potato masher, the bottom of a heavy glass or pan can be used to flatten potatoes.
  • The high oven temperature and roasting step are key for crispy exteriors while keeping the centers soft and fluffy.
  • Storing leftovers in an airtight container in the refrigerator is possible, reheat in an oven or air fryer for best crispness.

Keywords: smashed potatoes, crispy potatoes, roasted potatoes, side dish, easy potato recipe

Find it online: https://cookwithyana.com/smashed-potatoes-with-herb-and-parmesan-crust-recipe/