These smashed potatoes are baby potatoes that are boiled until tender, then smashed flat, topped with garlic and herb butter, and roasted until crispy and browned. A unique and unexpected potato preparation that always gets rave reviews!
- 1 pound baby potatoes such as red potatoes or Yukon Gold
- 4 tablespoons butter melted
- 1 1/2 teaspoons garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 cup parmesan cheese finely grated
- salt and pepper to taste
- 2 tablespoons chopped parsley
- cooking spray
Bring a pot of salted water to a boil. Add the potatoes and cook for 18-22 minutes or until tender.
Preheat the oven to 425 degrees F.
Coat a sheet pan with cooking spray. Drain the potatoes and place them in a single layer on the pan.
Use the bottom of a glass or a potato masher to carefully flatten each potato.
Place the butter, garlic, Italian seasoning and salt and pepper to taste in a bowl. Stir to combine.
Drizzle the butter mixture over each potato. Sprinkle parmesan cheese over the potatoes.
Bake for 20-25 minutes or until potatoes are golden brown and crispy. Sprinkle with parsley, then serve.
Calories: 215kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 207mg | Potassium: 477mg | Fiber: 3g | Sugar: 1g | Vitamin A: 399IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 1mg