Smashed Potatoes Recipe
This Smashed Potatoes Recipe takes tender boiled spuds, smothers them in garlic and Parmesan, and turns them into an easy oven-baked comfort food side dish that’s ready in under an hour.
Ingredients
- 2 pounds baby Yukon Gold potatoes about 16–20 pieces
- 3 tablespoons extra virgin olive oil I love California Olive Ranch
- 4 cloves garlic minced (substitute 1 tsp garlic powder if needed)
- 1/2 cup grated Parmesan cheese or Pecorino Romano for sharper bite
- 1 teaspoon sea salt plus extra for finishing
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh rosemary leaves chopped (thyme works too)
- Pinch crushed red pepper flakes (optional for heat)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment or a silicone mat. Boil potatoes, drain, dry, smash, season, and bake.
- Bake smashed potatoes for 20 minutes at 425°F until edges start to blister.
- Remove pan, sprinkle Parmesan, rosemary, garlic, and red pepper flakes over potatoes; drizzle the last tablespoon of oil.
- Return to oven and bake another 10–12 minutes until cheese melts and edges turn deep golden.
- Transfer to a platter, finish with a flurry of sea salt and a handful of chopped parsley if desired. Serve hot.
Notes
Choose uniform-sized potatoes for even cooking. Pat them dry after boiling for crispiness.
Nutrition
Calories: 195kcal
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