Experience a delightful twist on traditional potatoes with crispy textures and savory flavors, perfect for any meal.
Ingredients
Scale:
2 pounds baby or Yukon gold potatoes
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried Italian herbs (such as oregano and thyme)
Fresh parsley, chopped, for garnish (optional)
Instructions
Preheat your oven to 450°F (230°C). This high temperature is crucial for achieving that crispy exterior.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
Once cooked, drain the potatoes and let them cool for a few minutes.
On a baking sheet lined with parchment paper, arrange the potatoes evenly. Using a potato masher or the bottom of a glass, gently smash each potato until flattened but still intact.
Drizzle olive oil over the smashed potatoes. Sprinkle them with salt, black pepper, minced garlic, and dried herbs.
Generously sprinkle grated Parmesan cheese on top of each smashed potato.
Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the cheese is bubbling.
Once out of the oven, let the potatoes cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.
