Crispy Smashed Potatoes
Recipe from Two Peas and Their Pod
These Smashed Potatoes with creamy centers, crispy outsides, and a sprinkling of salty Parmesan cheese are SO delicious! Serve as an appetizer with a dipping sauce or enjoy along side any meal. Everyone loves these crispy little potatoes!
Servings: 4
Calories: 243kcal
Ingredients
- 1 1/2 lbs small yellow or red potatoes, scrubbed well
- 2 tablespoons olive oil, divided
- 2 tablespoons melted butter
- Kosher salt and black pepper, for seasoning potatoes
- Optional toppings: freshly grated Parmesan cheese and chives
Instructions
- Add potatoes to a large pot and cover with water. Season generously with salt (about 1 tablespoon) and bring to a boil over high heat. Reduce to medium heat and cook uncovered for 15 to 20 minutes or until potatoes are fork tender. Larger potatoes might take a little longer. Drain the potatoes and let cool for 5 minutes.
- Preheat oven to 425 degrees F. Brush a large baking sheet evenly with 1 tablespoon of olive oil.
- Place potatoes on the greased baking sheet. Use the bottom of a jar or glass, a fork, or a potato masher to gently press down on the potatoes until they are smashed, but still in one piece. You want them to hold together, the potatoes should be about 1/2-inch thick.
- Drizzle or brush the potatoes evenly with olive oil and melted butter. Season generously with salt and pepper.
- Bake for 40 to 45 minutes, or until the potatoes are crispy. You don’t need to flip the potatoes. Serve warm with Parmesan cheese and chives, if desired.
Nutrition
Calories: 243kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 718mg | Fiber: 4g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg