Garlic Parmesan Smashed Potatoes
Red bliss smashed potatoes are boiled until tender, pressed flat, and baked at 425°F until the edges turn golden and crunchy. Love the corner piece of a roasted potato? This whole pan is made of that part. I smash mine with the bottom of a measuring cup, so there's no special tool to dig out.
Servings: 6 servings
Ingredients
For the potatoes
- 2 pounds red bliss potatoes (small ones, about 1 1/2 to 2 inches across) scrubbed
For the butter and seasoning
- 3 tablespoons butter melted
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
For topping
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley chopped (optional)
Instructions
- Add the potatoes to a large pot and pour in cold water until they're covered by about an inch. Once the water boils, let them cook about 30 minutes, until a fork slides into the center with no resistance.
- While they cook, heat the oven to 425°F. Brush a large rimmed baking sheet with about 1 teaspoon of the olive oil, or give it a light coat of cooking spray.
- Drain the potatoes in a colander. Leave them there for 5 to 10 minutes so the steam escapes and the skins dry.
- Arrange the potatoes on the baking sheet in a single layer, with a few inches between them. Steady each one with your hand and press it flat with the bottom of a measuring cup, a potato masher, a large fork, or a spatula. Thinner potatoes brown more; thicker ones stay softer in the middle.
- Spoon the 3 tablespoons melted butter and the rest of the olive oil over the potatoes. Season evenly with 1 teaspoon salt, ½ teaspoon pepper, and ¼ teaspoon garlic powder.
- Bake for 30 to 40 minutes, until the edges are deep brown and crisp.
- Scatter the ½ cup Parmesan and the parsley over the hot potatoes right away so the cheese melts. Taste one and add a pinch more salt if needed.
Notes
Let leftovers cool, then store them in an airtight container in the fridge for up to 4 days.
Reheat on a foil-lined baking sheet at 400°F or in the air fryer for 5 to 8 minutes so the edges firm back up. The microwave works but leaves them soft.
To freeze, spread the baked potatoes on a sheet until solid, then move them to a freezer bag for up to 2 months. Reheat from frozen at 425°F for about 15 minutes.
For darker edges, bake the full 40 minutes.