Crispy Smashed Parmesan PotatoesCourse: SIDESCuisine: AmericanDifficulty: Easy
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.
1.5 lbs baby potatoes, scrubbed
Kosher salt (for salting potato water)
3 tbsp Extra Virgin olive oil
Seasoned salt (optional- sometimes I season my potatoes with Kosher salt and black pepper, other times seasoned salt. Depends on my mood.)
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 toddler hates it so I often leave it out.)
freshly cracked pepper (optional- if using seasoned salt, omit pepper)
- Preheat oven to 400 degrees (F) and adjust oven rack to top position. Place 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 potatoes until a paring knife slips into potatoes easily. Drain potatoes into a colander and rinse with cool water. Shake colander, then pat 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. Repeat with remaining potatoes. Evenly space potatoes on the sheet pan, drizzle with olive oil, then using hands, massage 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 potatoes until they are brown and crispy, about 25-30 minutes, keeping a close eye in 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.