Baked Smashed Potatoes Garlic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds baby potatoes (red or Yukon Gold)
02 -
3 tablespoons olive oil (extra virgin)
03 -
3 cloves garlic, minced
04 -
0.5 teaspoon salt
05 -
0.5 teaspoon black pepper
06 -
0.5 teaspoon smoked paprika (optional)
07 -
0.25 cup grated Parmesan cheese
08 -
2 tablespoons unsalted butter, melted
09 -
2 tablespoons chopped fresh parsley (for garnish)
# Instructions:
01 -
Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook for 15–20 minutes, or until fork-tender. Drain and let cool slightly.
02 -
Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
03 -
Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, potato masher, or fork, gently press each potato down to 0.5-inch thickness. Crispy edges are welcome!
04 -
In a small bowl, combine olive oil, melted butter, garlic, salt, pepper, smoked paprika, and oregano. Brush generously over the potatoes. Sprinkle Parmesan cheese evenly on top.
05 -
Bake the potatoes in the preheated oven for 25–30 minutes until golden-brown and crispy. Optionally, broil for 2–3 minutes for extra crunch, monitoring closely.
06 -
Remove from the oven and sprinkle with chopped parsley and red pepper flakes (if desired). Serve hot with sour cream, garlic aioli, or spicy sriracha mayo.
# Notes:
01 -
Smashing the potatoes creates more surface area for crispiness during baking.
02 -
For extra flavor, mix herbs like thyme or rosemary into the butter and oil blend.