Smashed Parmesan Garlic Potatoes
When making these smashed parmesan garlic potatoes, it’s so tempting to devour them as soon as they come out of the oven! They have an amazing crispy texture but yet so tender at the same time. This is one of my most favorite side dishes to a rack of bbq ribs or a roasted whole chicken. (Jump to Recipe)
I recommend selecting potatoes that are about the size of a dollar coin. Anything larger and the texture will turn out a bit different. We want crispy, golden brown texture on the bottom and outside and a perfectly cooked inside.
If you make this Smashed Parmesan Garlic Potatoes, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Smashed Parmesan Garlic Potatoes
Ingredients
- 12-15 dutch baby yellow potatoes or some kind of small yellow potatoes
- ¼ cup olive oil
- 3 clove garlic minced
- 2 tbsp parsley finely chopped
- 2 tbsp parmesan grated
- 1 tsp salt and ground black pepper
Instructions
- Bring a small pot of water to a boil. Meanwhile, clean and scrub the potatoes.
- Boil the potatoes for about 14-18 mins, or until fork pierces through easily. Drain with a colander.
- Preheat oven to 425 degrees.
- Combine olive oil, garlic, parsley, salt, and pepper in a small bowl; set aside.
- Assemble the potatoes so they are about 1-inch apart on a foil or parchment lined baking sheet. With a medium sized mixing wooden spoon, gently press the potatoes down about half way.
- Use a brush to coat the potatoes with the olive oil and garlic mixture. If you have any of the mixture left over give them a second coat.
- Sprinkle parmesan cheese and bake for 15 mins. Let cool 5 mins before serving.
