Crispy Smashed Potatoes Parmesan (Print Version)
# Ingredients:
→ Potatoes
01 -
680 g small yellow or red potatoes, scrubbed
→ Fats
02 -
2 tablespoons olive oil, divided
03 -
2 tablespoons unsalted butter, melted
→ Seasonings
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ Optional Toppings
06 -
Freshly grated Parmesan cheese, for serving
07 -
Chives, finely chopped, for garnish
# Instructions:
01 -
Place the potatoes in a large pot and cover completely with cold water. Season the water with approximately 15 g salt. Bring to a boil over high heat, then reduce to medium and simmer, uncovered, for 15–20 minutes or until potatoes are fork-tender. Larger potatoes may require additional time. Drain and let cool for 5 minutes.
02 -
Preheat the oven to 220°C. Evenly brush a large baking tray with 1 tablespoon olive oil.
03 -
Arrange cooked potatoes on the prepared tray. Using the bottom of a jar, glass, fork, or potato masher, gently press each potato until flattened to approximately 1.5 cm thickness while keeping them whole.
04 -
Drizzle or brush potatoes with remaining olive oil and melted butter. Generously season with salt and black pepper.
05 -
Transfer tray to oven and bake for 40–45 minutes, or until potatoes develop a golden, crisp exterior. Flipping is not required.
06 -
Serve warm, garnished with freshly grated Parmesan cheese and chopped chives if desired.
# Notes:
01 -
Allow potatoes to cool slightly before smashing to prevent breaking apart.
02 -
For extra crispiness, ensure potatoes are well-drained and surface moisture has evaporated.