Crispy smashed potatoes are delicious, golden brown, crispy on the outside, fluffy on the inside, and these have an extra crispy layer of broiled Parmesan cheese on top. There are a few extra steps involved, but they are absolutely worth the effort.
Ingredients
- 1/2 pounds (1 1/2 - to 2-inch) red skinned potatoes (12 to 16 small potatoes): 1 piece
- olive oil: 2 Tbsp (divided)
- salt: 0.5 tsp (divided)
- ground black pepper: 0.5 tsp (divided)
- ounces Parmesan cheese, finely shredded (about 3/4 cup): 3 piece
- fresh Italian parsley: 2 Tbsp (minced)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Place potatoes in a large saucepan, and add enough water to cover by at least 1 inch. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 20 minutes; drain. Dotdash Meredith Food Studios
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Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a 15x10x1-inch baking pan with foil. Brush foil with 1 tablespoon olive oil.
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Transfer potatoes to the prepared baking pan. Use a wide-bottomed glass to lightly press down on each potato to smash to about 1/2-inch thickness, while keeping each potato in one piece. Dotdash Meredith Food Studios
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Brush smashed potatoes with remaining 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dotdash Meredith Food Studios
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Roast in the preheated oven, uncovered, until bottoms are lightly browned and crisp, about 15 minutes. Dotdash Meredith Food Studios
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Turn potatoes; sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Return to the oven and roast until potatoes are lightly browned and crisp, 10 to 15 minutes more. Dotdash Meredith Food Studios
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Preheat the broiler and set a rack 4 to 5 inches from the heat source. Sprinkle Parmesan cheese over potatoes. Dotdash Meredith Food Studios
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Broil until cheese is golden brown and crispy, about 3 minutes. Garnish with parsley. Dotdash Meredith Food Studios
