Smashed Potatoes
The ultimate comfort food, Smashed Potatoes are crispy on the outside and creamy on the inside. This easy weeknight dinner is sure to please everyone at the table. Make them tonight for a delightful treat!
Equipment
- Oven
- Large Pot
- Grater
- Chef's Knife
- Baking Sheet
Ingredients
- 12 small round new potatoes about 1 1/2 pounds
- 3 tablespoons olive oil divided
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 1 tablespoon fresh rosemary or to taste, chopped
- 1/4 cup Parmesan cheese or to taste, finely grated
Instructions
- Preheat your oven to 450°F. Lightly coat a rimmed baking sheet with 1 tablespoon of the olive oil.
- Place the potatoes in a large pot and cover them with cold water by about 1 inch. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender but not falling apart, about 18–22 minutes.
- Drain the potatoes in a colander and let them sit for 5 minutes to steam dry—this helps them crisp better in the oven.
- Arrange the potatoes on the prepared baking sheet, leaving space between each one. Using a potato masher or the bottom of a glass, gently press down on each potato until flattened to about 1/2 an inch thick.
- Drizzle the remaining 2 tablespoons of olive oil evenly over the smashed potatoes. Sprinkle with kosher salt, black pepper, chopped rosemary, and Parmesan cheese.
- Roast in the preheated oven until the potatoes are golden brown and crispy around the edges, about 20–25 minutes, depending on their size.
- Remove from the oven and let cool slightly before serving. Garnish with an extra sprinkle of rosemary or Parmesan if desired.