These crispy smashed potatoes are oven-baked to golden perfection with garlic, Parmesan, and olive oil. An easy side dish that’s crunchy on the outside, soft on the inside, and packed with flavor.
Ingredients
1lb baby potatoes (Yukon Gold or red potatoes recommended)
2tbsp olive oil
3cloves garlic, minced
1/4cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
1
Place potatoes in a large pot, cover with water, and add 1 teaspoon salt.
2
Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain and let cool slightly.
3
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
4
Arrange boiled potatoes on the sheet. Gently smash each potato to about 1/2-inch thickness using a glass or masher.
5
Drizzle with olive oil, sprinkle with garlic, salt, black pepper, and Parmesan.
6
Roast for 20–25 minutes, until crispy and golden brown. For extra crunch, broil for the last 2–3 minutes.
7
Remove from oven, garnish with fresh parsley if desired, and serve warm.