Description
Crispy Garlic Butter Parmesan Smashed Potatoes are a perfect side dish that combines tender boiled Yukon gold potatoes smashed and roasted to golden perfection. Coated in a fragrant garlic butter sauce and topped with savory parmesan cheese, these crispy potatoes are garnished with fresh parsley for a flavorful and visually appealing treat, ideal for any meal or gathering.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds baby Yukon gold potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…“ cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Boil Potatoes: Add baby Yukon gold potatoes to a large pot filled with salted water and bring it to a boil. Cook the potatoes until they are fork-tender, which should take about 15 to 20 minutes. Drain the potatoes and allow them to cool slightly for easier handling.
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Smash Potatoes: Arrange the cooled potatoes on the prepared baking sheet. Using the bottom of a glass or a cup, gently press down on each potato to smash it to about ½ inch thickness. Be careful not to break the potatoes apart completely.
- Prepare Garlic Butter: In a small saucepan, melt the unsalted butter with olive oil over low heat. Add the minced garlic to the melted butter and cook gently for 1 to 2 minutes until the garlic becomes fragrant but not browned.
- Coat Potatoes: Generously brush each smashed potato with the prepared garlic butter mixture. Season each potato with salt and black pepper to enhance the flavor.
- Add Parmesan: Sprinkle the grated parmesan cheese evenly over each potato, ensuring a nice layer for a crispy golden topping after roasting.
- Roast Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 25 to 30 minutes until they develop a golden-brown crispy exterior. For an extra crispy finish, you can broil them for an additional 2 to 3 minutes—watch carefully to prevent burning.
- Garnish and Serve: Remove the roasted potatoes from the oven and garnish with freshly chopped parsley, if desired. Serve the crispy garlic butter parmesan smashed potatoes hot as a delicious side dish.
Notes
- Use Yukon gold or baby potatoes for the best texture and flavor.
- Do not overcook the garlic in butter, as it can turn bitter if browned.
- Smashing the potatoes to about ½ inch thickness allows for maximum crispiness while keeping the inside fluffy.
- Broiling at the end is optional but recommended for an extra crunchy top.
- These potatoes are best enjoyed immediately but can be reheated in the oven to restore crispness.
