Get ready to transform ordinary potatoes into a mouthwatering sensation that will have your family and friends begging for seconds! These Herb Parmesan Smashed Potatoes are the ultimate side dish that combines crispy edges, creamy centers, and a decadent Parmesan cheese crust that'll make your taste buds dance with joy. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe is about to become your new culinary obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Wash the baby potatoes thoroughly under cool running water to remove any dirt or debris. Pat them completely dry with clean kitchen towels.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat and cook for 12-15 minutes until 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 potatoes to the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press down on each potato to flatten them, creating a rustic, smashed appearance. Be careful not to completely break them apart.
- Drizzle olive oil generously over the smashed potatoes. Ensure each potato is coated evenly. Season with salt and freshly ground black pepper.
- Sprinkle grated Parmesan cheese over each potato, covering them generously. The cheese will create a crispy, golden crust during baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy and the cheese is melted and slightly browned.
- Remove from the oven and immediately garnish with freshly chopped parsley, distributing it evenly across the potatoes.
- Let the potatoes rest for 2-3 minutes before serving to allow the cheese to set and the potatoes to cool slightly.
- Serve hot as a delicious side dish, garnished with additional fresh parsley if desired.
Tips
- Choose the Right Potatoes: Baby potatoes work best for this recipe, as they provide the perfect bite-sized canvas for smashing and crisping.
- Drying is Key: After boiling, let the potatoes steam dry completely. Excess moisture is the enemy of crispy edges, so take your time with this step.
- Smashing Technique: Use a potato masher or the bottom of a flat glass to gently flatten the potatoes. Don't worry about making them perfectly uniform – the rustic look is part of the charm!
- Olive Oil Matters: Use a high-quality olive oil and be generous with the drizzle. This helps create those irresistibly crispy edges.
- Cheese Application: Sprinkle the Parmesan evenly and generously. The cheese creates a golden, crispy crust that's absolutely addictive.
- Oven Positioning: For extra crispiness, place the baking sheet on the middle rack of the oven to ensure even cooking and browning.
- Fresh Herbs Make a Difference: The chopped parsley isn't just for garnish – it adds a fresh, bright flavor that cuts through the richness of the cheese and potatoes.
- Serving Tip: Let the potatoes rest for a few minutes after baking. This allows the cheese to set and makes them easier to handle.
Nutrition Facts
Calories: 256kcal
Carbohydrates: 19g
Protein: 7g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 10mg
