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!
1poundbaby potatoessuch as red potatoes or Yukon Gold
4tablespoonsbuttermelted
1 1/2teaspoonsgarlicminced
1/2teaspoonItalian seasoning
1/4cupparmesan cheesefinely grated
salt and pepper to taste
2tablespoonschopped parsley
cooking spray
Instructions
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.
Video
Notes
Any type of baby potato will work in this recipe, such as Yukon Gold or red potatoes. I don’t recommend using larger potatoes that have been cut into smaller pieces, as they’ll fall apart when you try to smash them.
I typically use the bottom of a drinking glass to smash my potatoes. You can also use the flat end of a meat mallet, a potato masher or a measuring cup. Try to gently smash the potato so that it flattens, but stays in one piece.