Who doesn’t love potatoes? Seriously! And when they’re crispy? Forget about it! These Crispy Parmesan Smashed Potatoes are seriously addictive, plus they’re so easy to whip up. You guys, I’m telling you, weeknight dinners just got a whole lot tastier!
I stumbled on this recipe kinda by accident, actually. I was trying to roast some regular potatoes, but I was impatient (story of my life!) and cranked up the oven. Whoops! They got all smashed and crispy on the edges, and I thought, “Hmm, this could be something…” A little Parmesan, some garlic…BAM! Crispy Parmesan Smashed Potatoes were born! I’ve been developing recipes and honing my culinary skills for years, so trust me, I know what tastes good. And *these* potatoes? They’re amazing.
Honestly, the hardest part is waiting for them to bake. The smell of the Parmesan toasting in the oven? Pure torture! But trust me, it’s worth it. These Crispy Parmesan Smashed Potatoes are about to become your new favorite side dish!
Why You’ll Love These Crispy Parmesan Smashed Potatoes
Quick and Easy Side Dish
Seriously, you can whip up these Crispy Parmesan Smashed Potatoes in, like, no time! From start to finish, we’re talking maybe 35 minutes? Perfect for those crazy weeknights when you just need something tasty, fast!
Incredibly Flavorful
Oh. My. Goodness. The combination of that salty Parmesan, the savory garlic, and those perfectly crispy potatoes? It’s a flavor explosion in your mouth! I’m not even kidding. You HAVE to try it!
Perfect for Any Occasion
Whether it’s a fancy dinner party or just a casual Tuesday, these Crispy Parmesan Smashed Potatoes fit right in! They go with pretty much anything. Honestly, I could eat them with just about anything. They’re *that* good!
Ingredients for Crispy Parmesan Smashed Potatoes
Alright, let’s talk ingredients! Nothing too crazy here, promise! But a few things *really* make a difference for these Crispy Parmesan Smashed Potatoes.
First, you’ll need 1.5 lbs of small Yukon gold potatoes. Try to grab ones that are about the same size, okay? Makes for even cooking! Then 4 tbsp of good quality extra virgin olive oil – the good stuff really shines through here. You’ll also want 1/4 cup of finely grated Parmesan cheese. I’m talking *finely* grated – it melts better that way! Don’t forget 1 tsp of fresh garlic powder (trust me on the fresh!), 1/2 tsp of kosher salt, and 1/4 tsp of freshly ground black pepper. And last but not least, 2 tbsp of finely chopped fresh parsley for garnish! Gotta make ’em pretty, right?
How to Make Crispy Parmesan Smashed Potatoes
Okay, here’s where the magic happens! Don’t worry, it’s not complicated at all. Just follow these steps, and you’ll be chowing down on Crispy Parmesan Smashed Potatoes in no time!
Preparing the Potatoes
First things first, get your potatoes ready! Pop those little Yukon golds into a pot, cover them with salted water (don’t skimp on the salt!), and bring it to a boil. You’ll want to cook them until they’re fork-tender – that means you can stick a fork in ’em easily, but they’re not falling apart. Usually, that’s about 15-20 minutes. Don’t overcook them, or you’ll end up with mashed potato soup! Once they’re ready, drain them super well and let them cool off a bit. Careful, they’re hot!
Smashed Potato Perfection
Alright, now for the fun part! Grab a baking sheet and line it with parchment paper. This is key, trust me – nobody wants stuck potatoes! Place your slightly cooled potatoes on the sheet, and then grab a fork or a potato masher. Gently smash each potato until it’s flattened, but not totally squished. You want them to be about ½ inch thick. Don’t worry if they look a little rustic – that’s part of the charm!
Baking for Crispy Results
Now, before you even *think* about smashing those potatoes, make sure your oven is preheated to 400°F (200°C). This is super important for getting them crispy! Once your potatoes are smashed, drizzle them generously with that olive oil. Then, sprinkle each one with Parmesan cheese, garlic powder, salt, and pepper. Don’t be shy with the Parmesan – it’s what makes them so darn good! Pop the baking sheet into the oven and bake for 20-25 minutes, or until they’re golden brown and crispy around the edges. Keep an eye on them, because ovens can be sneaky! And voila! Crispy Parmesan Smashed Potatoes, ready to devour!
Tips for the Best Crispy Parmesan Smashed Potatoes
Want to take your Crispy Parmesan Smashed Potatoes to the *next* level? Of course, you do! Here are a few of my favorite tricks. First off, if you’ve got a cast-iron skillet, USE IT! Seriously, it makes the bottoms extra crispy. Just be careful, it gets HOT! Also, don’t be afraid to adjust the seasoning to your liking. More garlic? Go for it! A little red pepper flake for a kick? Why not?! Finally, don’t overcrowd the baking sheet. Give those little potatoes some room to breathe, so they can get nice and crispy all over. Trust me, it makes a difference!
Ingredient Notes and Substitutions
Okay, so maybe you’re missing an ingredient or two? No sweat! For these Crispy Parmesan Smashed Potatoes, the Yukon golds really do work best, but if you only have red potatoes on hand, go for it! The Parmesan is kinda key for the flavor, but if you’re feeling adventurous, try some shredded cheddar or even mozzarella. Just keep an eye on them, as they might melt a little differently. Honestly, experiment a little! That’s how you really make a recipe your own!
Serving Suggestions for Your Crispy Parmesan Smashed Potatoes
Okay, so you’ve got these amazing Crispy Parmesan Smashed Potatoes… what do you serve them with? Honestly, just about *anything*! But I especially love them with a juicy steak, some roasted chicken, or even just a simple grilled salmon. They’re also amazing with a big, leafy salad. Yum!
Storing and Reheating Crispy Parmesan Smashed Potatoes
Got leftovers? Lucky you! Store those Crispy Parmesan Smashed Potatoes in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop them back in the oven (350°F/175°C) for a few minutes until they’re warmed through and crispy again. You *can* microwave them, but they won’t be as crispy. Just sayin’!
Crispy Parmesan Smashed Potatoes: Frequently Asked Questions
Got questions about making the *best* Crispy Parmesan Smashed Potatoes ever? I got you! Here are some answers to the questions I get asked all the time!
Can I use different types of potatoes for Crispy Parmesan Smashed Potatoes?
Okay, so technically, yeah, you *can* use other potatoes. But honestly, Yukon golds are the way to go for these Crispy Parmesan Smashed Potatoes! They’re naturally buttery and creamy, and they crisp up beautifully. Russets can be a bit too dry, and red potatoes don’t get quite as crispy. So, stick with the Yukon golds if you can!
How do I get my Crispy Parmesan Smashed Potatoes extra crispy?
Crispy is the name of the game, right? For *extra* crispy Crispy Parmesan Smashed Potatoes, use a cast-iron skillet (seriously, it’s a game-changer!). Also, make sure you don’t overcrowd the baking sheet. Those potatoes need space to breathe so they can get nice and golden brown all over. And don’t skimp on the olive oil! It helps them crisp up perfectly.
Can I make these Crispy Parmesan Smashed Potatoes ahead of time?
Good question! You can definitely get a head start! I often boil and smash the potatoes earlier in the day. But here’s the thing: you really want to bake them right before serving for maximum crispiness. So, boil ’em, smash ’em, and then wait to add the Parmesan and pop them in the oven until you’re ready to eat. Trust me, it’s worth the wait!
Nutritional Information for Crispy Parmesan Smashed Potatoes
Okay, so here’s the deal: nutritional info can vary like crazy depending on the brands you use and all that. So, just keep in mind that any numbers I give you are estimates, okay?
Make It Yours: Rate This Crispy Parmesan Smashed Potatoes Recipe!
So, what do you think? Did you love these Crispy Parmesan Smashed Potatoes as much as I do? Rate the recipe below and leave a comment! I wanna know what *you* think!
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Devastatingly Delicious Crispy Parmesan Smashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make crispy Parmesan smashed potatoes for a simple and delicious side dish. These potatoes are boiled, smashed, and then baked with Parmesan cheese until golden and crispy.
Ingredients
- 1.5 lbs small Yukon gold potatoes
- 4 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain potatoes and let them cool slightly.
- Place potatoes on a baking sheet lined with parchment paper.
- Use a fork or potato masher to gently smash each potato.
- Drizzle with olive oil and sprinkle with Parmesan cheese, garlic powder, salt, and pepper.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Garnish with fresh parsley before serving.
Notes
- For extra crispy potatoes, use a cast-iron skillet.
- Adjust seasoning to your liking.
- You can use other types of cheese, such as cheddar or mozzarella.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
