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Baked Smashed Potatoes With Garlic & Parmesan

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Baked Smashed Potatoes with Garlic & Parmesan offer a delightful combination of crispy edges, buttery soft interiors, and a savory, cheesy garlic topping. These potatoes are perfect as a side dish or a snack, packed with flavor and texture.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 ½ pounds baby potatoes (red or Yukon Gold work best)

3 tablespoons olive oil (I use California Extra Virgin Oil)

3 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika (optional, for extra flavor)

¼ cup grated Parmesan cheese

2 tablespoons unsalted butter, melted

2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook them for about 15–20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly so they are easier to handle.
  2. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  3. Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or a fork, gently press each potato down until it flattens to about ½-inch thick.
  4. In a small bowl, mix the olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and oregano. Brush this mixture generously over each smashed potato.
  5. Sprinkle the grated Parmesan evenly on top of each potato.
  6. Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the potatoes are golden-brown and crispy on the edges. For extra crunch, turn on the broiler for the last 2–3 minutes.
  7. Remove the potatoes from the oven and immediately sprinkle with chopped fresh parsley. Serve hot with your favorite dipping sauce.

Notes

  • For a vegan option, use plant-based butter and skip the Parmesan or substitute with vegan cheese.
  • For an extra kick, add red pepper flakes or drizzle sriracha before baking.
  • Experiment with different herbs like rosemary or thyme instead of oregano for a different flavor.
  • To store leftovers, refrigerate in an airtight container for up to 3 days.
  • To reheat, place on a baking sheet and warm at 350°F for 10–15 minutes or use a toaster oven.

Nutrition

Find it online: https://cheftinaskitchen.com/baked-smashed-potatoes-with-garlic-parmesan/