Crispy Smashed Potatoes

Ingredients

• 2 lb baby Yukon Gold potatoes
• 1 tbsp kosher salt, for cooking water
• 3 tbsp extra-virgin olive oil
• 0.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 3 garlic cloves, finely grated
• 0.25 cup Parmesan cheese, finely grated
• 2 tbsp flat-leaf parsley, chopped
• flaky salt, optional

Instructions

1. Heat oven to 450°F / 232°C.
2. Place potatoes in a pot. Cover with cold water. Salt generously.
3. Bring to boil. Reduce to simmer. Cook 15-20 minutes until completely tender. Potatoes must smash easily.
4. Drain thoroughly. Allow to steam-dry 5 minutes.
5. Lightly oil a sheet pan. Transfer potatoes.
6. Smash each potato to approximately 1/2-inch thickness.
7. Drizzle or brush with olive oil. Season with salt and pepper.
8. Roast 20-25 minutes until beginning to become deeply golden and crisp.
9. Meanwhile combine melted butter and finely grated garlic.
10. Remove sheet pan. Carefully flip potatoes.
11. Brush with garlic butter. Sprinkle with Parmesan.
12. Return to oven 10-15 minutes until deeply crisp, golden, and craggy at edges.
13. Finish with parsley and optional flaky salt. Serve hot.

Nutrition

Chef's Notes

CRITICAL GARLIC RULE: Do NOT apply raw grated garlic before the full 450°F roast. It can burn. Garlic butter is added during the final roasting phase. STORAGE: Best fresh. Reheat in oven or air fryer to restore crispness.

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