Garlic Parmesan Smashed Potatoes
Crispy garlic Parmesan smashed potatoes with buttery crisp edges loaded with garlic butter, fresh herbs, and plenty of Parmesan.
Equipment
- Large Pot
Ingredients
- 2 lbs Baby Yukon Potatoes
- 1 tbsp Chicken Bouillon Paste , (optional)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Smoked Paprika
- 2 tsp Kosher Salt , (more or less as desired)
- 1 tsp Black Pepper
Garlic Parmesan Sauce
- 1/2 cup Salted Butter
- 4 cloves Garlic, (diced)
- 3 tbsp Fresh Chives, (diced)
- 1/2 cup Parmesan, (freshly grated)
- Parsley, (for garnish)
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- Rinse the potatoes thoroughly to remove any dirt. Fill a large pot with cold water and stir in the chicken bouillon paste. Bring the water to a boil over high heat, then add the potatoes and cook for 20–25 minutes, or until they are easily pierced with a fork or paring knife. The knife should slide through the center with almost no resistance, and the potatoes should be fully tender while still holding their shape. 2 lbs Baby Yukon Potatoes 1 tbsp Chicken Bouillon Paste
- Add the potatoes to the baking sheet and use a clean kitchen towel to lightly pat them dry - this will help them crisp up in the oven.
- Use the bottom of a sturdy glass or measuring cup to press each potato down to about ½ inch thick. Leaving at least 1 inch of space between them (if needed, use two baking sheets).
- In a small bowl, combine the garlic powder, onion powder, smoked paprika, black pepper, and kosher salt, to taste. Drizzle the potatoes with a generous helping of olive oil (about 2-3 tbsps) and sprinkle with the seasoning mixture. It may seem like a lot of seasoning but potatoes soak up flavor, so they need a generous amount to make sure every bite is well seasoned. 2 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Smoked Paprika 2 tsp Kosher Salt 1 tsp Black Pepper
- Place into the oven on the center rack and roast for 25-30 minutes, until the edges are crisp and golden brown.
- While the potatoes are roasting, add butter to a small mixing bowl and melt in the microwave. Add diced garlic and chives. Stir together. 1/2 cup Salted Butter 4 cloves Garlic 3 tbsp Fresh Chives
- Once the potatoes are crispy, remove them from the oven and brush with half of the garlic butter mixture. Add a generous sprinkle of parmesan on top. Return them to the oven and bake for an additional 5–7 minutes, until the garlic is fragrant and the parmesan has slightly melted. 1/2 cup Parmesan
- Brush the potatoes with the remaining garlic butter and sprinkle more grated Parmesan evenly over the tops and garnish with fresh parsley. Parsley
Notes
- Leave plenty of room between the potatoes. Crowded potatoes trap moisture and steam one another. Use two pans when necessary instead of squeezing them together.
- Do not smash them too thin. About ½ inch thick gives you crisp edges with a creamy center. Potatoes pressed too thin can become dry and brittle.
- Add a touch of olive oil to the cup before pressing the potatoes. This prevents them from sticking.
- Press straight down. Avoid twisting the glass or masher as you press. Twisting can tear the potatoes apart and pull the skins away from the centers.
Nutrition
Calories: 447kcal, Carbohydrates: 44g, Protein: 10g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 1860mg, Potassium: 1042mg, Fiber: 6g, Sugar: 2g, Vitamin A: 1158IU, Vitamin C: 47mg, Calcium: 201mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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