Crispy Smashed Potatoes With Parmesan and Herbs
Ingredients
The potatoes
-
2
lbs.
small yellow potatoes
-
1½
tsp.
Diamond Crystal salt or ¾ tsp. Morton kosher salt
-
2
tsp.
garlic powder
-
1½
tsp.
freshly ground black pepper
-
¼
cup
extra virgin olive oil
For serving
-
to taste
finely grated Parmesan
-
to taste
finely chopped fresh parsley leaves
Instructions
- Preheat the oven to 450°F and prepare a baking sheet.
- Boil the potatoes in salted water until fork tender, about 15–20 minutes, then drain and let cool slightly.
- Mix the salt, garlic powder, and black pepper in a small bowl.
- Smash each potato to about ½-inch to ¾-inch thickness and drizzle with olive oil, seasoning half of the mixture on top.
- Flip the potatoes, drizzle with more olive oil, and season with the remaining mixture.
- Roast the potatoes for 40 to 50 minutes until crispy and golden brown, flipping halfway through.
- Sprinkle with Parmesan and parsley before serving, if desired.
Nutrition Facts (estimated)
Servings
4–6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
5mg
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