What is not there not to love about potatoes? They taste great with anything and everything or even plain…they are so versatile, and I just love a good potato with all the fixins’. These little crispy creamy balls of heaven are glorious! Easy to make and quick! Did I say yummy? Well, I should have, they have it all, the creamy texture you love from a potato loaded with butter and the crispy outside like a great french fry.
Fluffy and soft on the inside with a buttery crispy outside, with garlicky butter and hefty sprinkling of parmesan cheese and then toasted ever so gently to get the crispy cranny outsides. Savory Parmesan Roasted Smashed Potatoes will surely become a favorite!
Ingredients & Preparation
The Usual Suspects:
- 12 small red potatoes, skins on (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
- 1 teaspoon salt
- ¼ cup olive oil
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons Italian seasoning
The Plan:
- In a large saucepan, place cleaned potatoes (unpeeled) and cover with at least an inch of water
- Add a teaspoon of salt to the water and bring to a boil
- Once boiling, reduce heat and simmer until potatoes are tender, about 25-30 minutes
- Drain potatoes and allow to cool for about 10 minutes or until cool enough to handle
- Preheat oven to 450 degrees F
- Line baking pan/cookie sheet
- Place clean kitchen towel or paper towels on cutting board or on counter and place a few potatoes on the towels and then cover with another towel
- Using the palm of your hand, lightly press down on each potato to smash to about ½-inch thickness, keeping each potato in one piece, repeat until all potatoes are smashed. Place each potato on baking sheet
- Using half of the olive oil, brush on potatoes
- Sprinkle half of the salt, pepper and garlic on potatoes
- Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp
- Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt, pepper and garlic
- Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp.
- In a bowl combine cheese and Italian seasoning. Sprinkle on potatoes
- Bake for 2 to 3 minutes more or until cheese is melted
Savory Parmesan Roasted Smashed Potatoes
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Loading...Ingredients
- 12 small red potatoes, skins on (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
- 1 teaspoon salt
- ¼ cup olive oil
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons Italian seasoning
Instructions
In a large saucepan, place cleaned potatoes (unpeeled) and cover with at least an inch of water
Add a teaspoon of salt to the water and bring to a boil
Once boiling, reduce heat and simmer until potatoes are tender, about 25-30 minutes
Drain potatoes and allow to cool for about 10 minutes or until cool enough to handle
Preheat oven to 450 degrees F
Line baking pan/cookie sheet
Place clean kitchen towel or paper towels on cutting board or on counter and place a few potatoes on the towels and then cover with another towel
Using the palm of your hand, lightly press down on each potato to smash to about ½-inch thickness, keeping each potato in one piece, repeat until all potatoes are smashed. Place each potato on baking sheet
Using half of the olive oil, brush on potatoes
Sprinkle half of the salt, pepper and garlic on potatoes
Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp
Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt, pepper and garlic
Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp.
In a bowl combine cheese and Italian seasoning. Sprinkle on potatoes
Bake for 2 to 3 minutes more or until cheese is melted
