Garlic Parmesan Smashed Potatoes (Printable Version)

Crispy smashed potatoes packed with garlic, herbs, and Parmesan. You get golden edges and loads of flavor in every crunchy bite.

# What You'll Need:

→ Potatoes

01 - 700 grams baby red or Yukon Gold potatoes

→ Seasoning and Fats

02 - 45 milliliters olive oil
03 - 28 grams unsalted butter, melted
04 - 3 cloves garlic, finely minced
05 - 3 grams salt
06 - 3 grams freshly ground black pepper
07 - 1.5 grams smoked paprika (optional)

→ Finishing Touches

08 - 20 grams Parmesan cheese, finely grated
09 - 8 grams fresh parsley, finely chopped

# Step-by-Step Guide:

01 - Bring a large pot of water to a boil with a generous pinch of salt. Add the baby potatoes and simmer for 15 to 20 minutes until fork-tender but intact. Drain thoroughly and allow to cool until just warm.
02 - Preheat the oven to 220°C. Line a rimmed baking sheet with parchment paper or lightly coat with olive oil for nonstick performance.
03 - Arrange cooked potatoes spaced apart on the prepared sheet. Using a flat-bottom glass or potato masher, gently press each one until approximately 1.25 centimeters thick. Preserve some rough edges for optimal crispiness.
04 - Blend olive oil, melted butter, minced garlic, salt, black pepper, and smoked paprika in a bowl. Brush mixture liberally over the surface and edges of each smashed potato. Distribute grated Parmesan evenly on top.
05 - Transfer baking sheet to the oven and roast for 25 to 30 minutes until potatoes develop golden, crisp edges and a caramelized base. For ultra-crisp finish, broil during the final 2 to 3 minutes, keeping a close watch to avoid burning.
06 - Immediately sprinkle hot potatoes with parsley upon removal from the oven. Serve at once, optionally paired with dips such as sour cream or garlic aioli.

# Additional Notes:

01 - Select potatoes of similar size for uniform texture and even cooking.
02 - Smashed while still warm, potatoes retain structural integrity for crisp results.
03 - A generous coating of the garlic-herb mixture is key for maximum flavor.
04 - Roasting at high heat ensures deeply crisped exteriors.
05 - Boiled potatoes may be refrigerated ahead, then finished with smashing and baking before serving.

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