It’s cold and I just want to eat potatoes (Crispy Garlic-Parmesan Smashed Potatoes)
We served them with Peruvian green sauce but they're also really good on their own or with sour cream and chives.
I'll put the recipe in the comments if anyone wants it.
by NerdsWithKnives
8 Comments
boopsnooter
Yes, please! Looks so good!
NerdsWithKnives
**Ultra Crispy Garlic-Parmesan Smashed Potatoes**
Prep Time: 20 minutes Time: 45 minutes
Serves 4 to 6
Ingredients
* 1 1/2 pounds medium-sized Yukon gold potatoes * 1 tablespoon kosher salt, plus more as needed * 3 tablespoons unsalted butter (for vegan, use all olive oil), room temperature * 3 medium garlic cloves, minced or grated * 1 tablespoon finely chopped parsley or chives (optional) * 1/3 cup (35 grams) grated Parmesan or Pecorino cheese * Kosher salt and freshly ground black pepper, to taste * 2 to 3 tablespoons extra virgin olive oil, more as needed
Instructions
Heat oven to 425°F (400ºF with convection fan) and set a rack in the middle slot.
**Boil the potatoes:**
Place the potatoes and 1 tablespoon kosher salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are fully fork-tender, 15 to 20 minutes, depending on size. It’s ok if the skin splits but try to keep them mostly whole. Drain the potatoes and let them dry in the colander for 5 minutes or so.
**Make the garlic-parmesan butter:**
In a small bowl, stir together the softened butter, grated garlic, herbs (if using) and parmesan. Season with salt and pepper, to taste and stir until combined. Set aside until ready to use.
**Smash and roast the potatoes:**
Arrange the potatoes on a parchment-lined baking sheet (use 2, if needed), and toss with oil until each potato is lightly coated. Spread them out, leaving a little space between each. Use the bottom of a measuring cup or glass to gently smash them to about 1/4-inch thick.
Spread a little of the garlic butter over each potato. Bake for 35 to 45 minutes, until deep golden brown and crispy. No need to flip.
Serve hot, sprinkled with parsley or chives, if desired. These are great on their own, or paired with one of the sauces listed above.
Jolly-Tailor-4309
Those look Devine 😱!
Wild_Beautiful5112
Omg yes 😭🥔 It’s cold and crispy garlic-parmesan smashed potatoes sound *perfect* right now.
BunnyCat2025
I’ll happy join you next time you crave those. NOM!
dearly_decrpit
I’ve been making smash potatoes like twice a week for a month
apevolt
Love some taders
nectarsallineed
Drooling over here – they look delicious! I’ll have to save this post to save the next time I’m feeling adventurous 😋
8 Comments
Yes, please! Looks so good!
**Ultra Crispy Garlic-Parmesan Smashed Potatoes**
Prep Time: 20 minutes Time: 45 minutes
Serves 4 to 6
Ingredients
* 1 1/2 pounds medium-sized Yukon gold potatoes
* 1 tablespoon kosher salt, plus more as needed
* 3 tablespoons unsalted butter (for vegan, use all olive oil), room temperature
* 3 medium garlic cloves, minced or grated
* 1 tablespoon finely chopped parsley or chives (optional)
* 1/3 cup (35 grams) grated Parmesan or Pecorino cheese
* Kosher salt and freshly ground black pepper, to taste
* 2 to 3 tablespoons extra virgin olive oil, more as needed
Instructions
Heat oven to 425°F (400ºF with convection fan) and set a rack in the middle slot.
**Boil the potatoes:**
Place the potatoes and 1 tablespoon kosher salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are fully fork-tender, 15 to 20 minutes, depending on size. It’s ok if the skin splits but try to keep them mostly whole. Drain the potatoes and let them dry in the colander for 5 minutes or so.
**Make the garlic-parmesan butter:**
In a small bowl, stir together the softened butter, grated garlic, herbs (if using) and parmesan. Season with salt and pepper, to taste and stir until combined. Set aside until ready to use.
**Smash and roast the potatoes:**
Arrange the potatoes on a parchment-lined baking sheet (use 2, if needed), and toss with oil until each potato is lightly coated. Spread them out, leaving a little space between each. Use the bottom of a measuring cup or glass to gently smash them to about 1/4-inch thick.
Spread a little of the garlic butter over each potato. Bake for 35 to 45 minutes, until deep golden brown and crispy. No need to flip.
Serve hot, sprinkled with parsley or chives, if desired. These are great on their own, or paired with one of the sauces listed above.
Those look Devine 😱!
Omg yes 😭🥔 It’s cold and crispy garlic-parmesan smashed potatoes sound *perfect* right now.
I’ll happy join you next time you crave those. NOM!
I’ve been making smash potatoes like twice a week for a month
Love some taders
Drooling over here – they look delicious! I’ll have to save this post to save the next time I’m feeling adventurous 😋