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Crispy Smashed Potatoes Recipe with Rosemary and Parmesan

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A simple and delicious side dish featuring boiled baby potatoes smashed and roasted to crispy perfection with fresh rosemary and parmesan cheese.

Ingredients

Scale
  • 1.5 pounds baby potatoes (Yukon Gold or red potatoes recommended)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/3 cup parmesan cheese (35 grams), finely grated
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional garnish: chopped fresh parsley or chives

Instructions

  1. Place the baby potatoes in a large pot and cover with cold water by at least an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are just tender when pierced with a fork. Drain and let cool slightly.
  2. Preheat your oven to 450°F (230°C) and position the rack in the upper third for optimal crisping.
  3. Line a baking sheet with parchment paper or a silicone baking mat and drizzle with 1 tablespoon of olive oil, spreading evenly.
  4. Arrange potatoes on the baking sheet, leaving space between each. Using a potato masher or the bottom of a sturdy glass, press down gently on each potato until it’s flattened to about 1/2 inch thick. Be careful not to smash too thin.
  5. Drizzle remaining 2 tablespoons of olive oil over the smashed potatoes. Sprinkle with chopped fresh rosemary, garlic powder, salt, and freshly ground black pepper. Toss lightly to coat evenly.
  6. Place the baking sheet in the oven and roast for 20 minutes. Remove and carefully flip each potato with a spatula to expose the other side. Roast for another 15 minutes until both sides are golden and crispy.
  7. Take the potatoes out and sprinkle 1/3 cup of freshly grated parmesan cheese evenly on top. Return to the oven for 5 minutes to melt and slightly brown the cheese.
  8. Remove from oven, garnish with fresh parsley or chives if desired, and serve warm.

Notes

Do not overboil potatoes to avoid mushy texture. Dry potatoes thoroughly after boiling to ensure crispiness. Smash gently to keep potatoes mostly intact for crispy edges. Rotate pan halfway through roasting for even browning. Add parmesan cheese at the end to prevent burning.

Nutrition

Keywords: crispy smashed potatoes, rosemary potatoes, parmesan potatoes, easy side dish, roasted potatoes, comfort food

Find it online: https://fuzzyforker.com/crispy-smashed-potatoes-recipe-with-rosemary-and-parmesan-easy-perfect-side/