Description
These crispy garlic Parmesan smashed potatoes smothered in melted garlic butter, Parmesan and parsley are the best way to serve potatoes.
Ingredients
Units
Scale
- 1.5–2 lbs. baby gold potatoes / Yukon gold potatoes
- 4 tablespoons butter, melted
- 4 medium garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped and divided
- Coarse sea salt and pepper to taste
- Olive oil spray
- 2 tablespoons Parmesan cheese, grated
Instructions
- Over medium-high heat, bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 30-35 minutes depending on how big your potatoes are. Drain the potatoes and set them aside.
- Combine melted butter with garlic, Italian seasoning and parsley.
- Toss the cooked potatoes with the garlic butter mixture in a large mixing bowl.
- Arrange potatoes on a greased baking sheet and use a potato masher to gently flatten the potatoes until they are lightly smashed.
- Drizzle the leftover garlic butter mixture on the potatoes. Season with salt and pepper and sprinkle generously with Parmesan cheese.
- Lightly spray the potatoes with some olive oil spray.
- Bake at 425°F for 25 minutes or until the potatoes are crispy and golden.
- Dish and serve hot topped with extra parsley and salt.
- Enjoy!
Notes
- You can also broil them at 400°F for 10-15 minutes instead of baking them.
- Load it up – Top it with some bacon bits or chives and serve with a dollop of sour cream.
- Add some herbs – Add more traditional potato herb seasonings like thyme and rosemary on top of the garlic and Parmesan.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 5 mins
- Cook Time: 55 mins