Get ready to transform ordinary potatoes into an extraordinary culinary masterpiece that will have your family and friends begging for seconds! These Garlic Parmesan Smashed Potatoes are not just a side dish – they're a crispy, cheesy sensation that will steal the show at any meal. With a golden, crunchy exterior and a creamy, tender interior, these potatoes are the ultimate comfort food that combines the rich flavors of garlic, Parmesan, and perfectly cooked baby potatoes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the baby potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with clean kitchen towels or paper towels.
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes. This helps remove excess moisture and ensures crispy edges.
- Transfer the potatoes to the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press down on each potato to flatten it to about 1/2 inch thickness. Be careful not to completely break the potatoes.
- In a small bowl, mix the melted butter, minced garlic, salt, and black pepper. Brush this mixture generously over each smashed potato, ensuring they are evenly coated.
- Sprinkle the grated Parmesan cheese over the top of each potato, covering them completely.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy and the cheese is melted and slightly browned.
- Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped chives before serving.
- Serve hot as a side dish, enjoying the crispy exterior and creamy interior of these delicious smashed potatoes.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, ensuring a perfect bite-sized treat with crispy edges.
- Drying is crucial: After boiling, let the potatoes steam dry completely. This step is key to achieving that irresistible crispy exterior.
- Gentle smashing technique: Use a potato masher or the bottom of a glass to flatten the potatoes, but don't press too hard. You want them slightly flattened, not completely crushed.
- Even coating matters: When brushing with garlic butter, make sure each potato is generously and evenly coated for maximum flavor.
- Cheese distribution is important: Sprinkle Parmesan cheese evenly to ensure every bite is packed with cheesy goodness.
- Watch the oven: Keep an eye on the potatoes in the last 5-10 minutes of baking to prevent burning while achieving the perfect golden-brown color.
- Serving tip: These potatoes are best served immediately while hot and crispy. The contrast between the crunchy exterior and creamy interior is most pronounced when fresh out of the oven.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 7g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
