Crispy smashed potatoes are delicious, golden brown, crispy on the outside, fluffy on the inside, and these have an extra crispy layer of broiled Parmesan cheese on top. There are a few extra steps involved, but they are absolutely worth the effort.
Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::6 to 8
Ingredients
1 1/2 pounds (1 1/2 – to 2-inch) red skinned potatoes (12 to 16 small potatoes)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
3 ounces Parmesan cheese, finely shredded (about 3/4 cup)
2 tablespoons minced fresh italian parsley
Directions
Gather all ingredients.
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Place potatoes in a large saucepan, and add enough water to cover by at least 1 inch. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 20 minutes; drain.
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Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a 15x10x1-inch baking pan with foil. Brush foil with 1 tablespoon olive oil.
Transfer potatoes to the prepared baking pan. Use a wide-bottomed glass to lightly press down on each potato to smash to about 1/2-inch thickness, while keeping each potato in one piece.
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Brush smashed potatoes with remaining 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Roast in the preheated oven, uncovered, until bottoms are lightly browned and crisp, about 15 minutes.
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Turn potatoes; sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Return to the oven and roast until potatoes are lightly browned and crisp, 10 to 15 minutes more.
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Preheat the broiler and set a rack 4 to 5 inches from the heat source. Sprinkle Parmesan cheese over potatoes.
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Broil until cheese is golden brown and crispy, about 3 minutes. Garnish with parsley.
Dotdash Meredith Food Studios