Description
These crispy parmesan smashed potatoes are buttery, golden, and gluten free. An easy side dish perfect with chicken, fish, or beef.
Ingredients
Units
Scale
- 1 bag of mini potatoes (yukon gold work great)
- 2 tablespoons olive oil
- 2 tablespoons salted butter, quartered
- 1 teaspoon sea salt
- 1/3 cup grated Parmesan cheese
Instructions
- Place the potatoes in a pot of water (make sure the water covered the potatoes by 1 inch). Bring to a boil with the lid on. Remove the lid and boil for 6 minutes.
- Preheat your oven to 425-450 degrees. Drain the potatoes of all of the water. Place the potatoes on a baking sheet tray with sides. Drizzle the olive oil over the potatoes and dot the butter around. Sprinkle the salt on top. Roast for 6 minutes in your preheated oven.
- Remove the potatoes. Using a flat spatula that is slightly firm, gently press each potato until it burst and splits apart. Don’t press too firmly or your potatoes will crumble – you want to try to keep them together but smashed.
- Return the smashed potatoes back into the oven for 6-8 more minutes or until they are crispy on the tops and edges – you may need more time and you may even want to broil them for 1-2 minutes.
- When the potatoes are crispy, remove them from your oven and sprinkle with grated Parmesan cheese. Serve hot.
Notes
To roast the potatoes, you want you oven very hot. My oven works great at 425 degrees, but if yours needs a little more push, jump it up to 450 degrees.
If you double the recipe to save some for leftovers, store them in a glass airtight container and enjoy within 5 days. To reheat, add them to a sheet tray and roast in a hot oven until they are heated through – around 5 minutes. You can also reheat them in a skillet on your stove top.
- Prep Time: 1
- Cook Time: 20
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: American