SIDES

Crispy Smashed Parmesan Potatoes

Cooks in 25 minutes Difficulty Easy
Crispy Smashed Parmesan Potatoes
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Crispy Smashed Parmesan Potatoes

Recipe by thesal28_wpCourse: SIDESCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

25

minutes

These potatoes are crispy, cheesy, and downright addictive. They are crowd pleasing and completely customizable. Add rosemary…or don’t! Add lots of cheese, or just a hint. I don’t care what you do, as long as you make them.

I guarantee that once you do, they will be a part of your weekly meal rotation.

They require no special equipment, but a large (18 x 13) sheet pan is necessary, and as always, I recommend using pre-cut parchment paper.

Ingredients

  • 1.5 lbs baby potatoes, scrubbed

  • Kosher salt (for salting potato water)

  • 3 tbsp Extra Virgin olive oil

  • seasoned salt (The one I like is by Simply Organic, but I often cannot find it in stores. When that happens, I make my own using this recipe.)

  • 1/4-1/3 cup grated Parmesan or Pecorino Romano cheese (depending on how cheesy you want them)

  • 1 tbsp chopped fresh rosemary (optional- My child hates it, so I often leave it out.)

  • freshly cracked pepper (optional- if using seasoned salt, omit pepper)

Directions

  • Preheat oven to 400° (F)  and adjust oven rack to upper middle position.  Place the potatoes in a 4-quart pot and add water until the pot is 3/4 of the way full.  Add 1 heaping tbsp of Kosher salt and bring water to a boil. 
  • Boil the potatoes until a paring knife slips into the potatoes easily.  Drain the potatoes into a colander and rinse with cool water.  Shake the colander, then pat the potatoes dry with a clean kitchen towel. Prepare a sheet pan with foil or parchment paper.  Place a few potatoes on the sheet pan and gently smash each one with the ball of your hand or a water glass to 1/3-1/2 inch thickness.  Arrange the potatoes on the sheet pan, drizzle with olive oil, then using hands, massage the oil into potatoes so they are evenly coated.  Season to taste with Kosher salt or Seasoned Salt and black pepper (literally taste them- they are cooked), bearing in mind the cheese will add a little more salt.  Sprinkle rosemary (if using) and Parmesan cheese on top of potatoes and distribute evenly using hands.  
  • Roast the potatoes until they are brown and crispy, about 25-30 minutes, keeping a close watch during the last 10 minutes to ensure the potatoes don’t burn.  Alternatively, roast for 20 minutes, then turn on your broiler (DONT WALK AWAY!) for about 2-4 minutes.  Remove from oven and serve promptly.

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