Ingredients
Scale
- 2 pounds of baby potatoes or small Yukon Gold potatoes
- 3 cloves of garlic, minced
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- Additional herbs like thyme or rosemary (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Preheat your oven to 425°F (220°C). Lightly oil a baking sheet.
- Arrange the potatoes on the baking sheet and gently smash each until about 1/2 to 3/4 inch thick.
- Brush each smashed potato generously with olive oil.
- Sprinkle with salt, pepper, minced garlic, and grated Parmesan cheese. Add herbs if desired.
- Bake for 20-25 minutes until golden brown and crispy. Broil for an additional 2-3 minutes if extra crispiness is desired.
- Garnish with chopped parsley and extra Parmesan before serving. Enjoy as a perfect side dish.
Notes
- Use high-quality olive oil for the best flavor.
- For added flavor, sprinkle with chili flakes or paprika.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a hot oven or air fryer to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg