Have you ever seen CRISPY PARMESAN SMASHED POTATOES like this?! 🤯

Ingredients

• 1.5 pounds Baby Potatoes (washed, boiled until fork‑tender, then cooled)
• 2 tablespoons Unsalted Butter (melted)
• 1 cup Parmesan Cheese (freshly grated Parmigiano‑Reggiano)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder (optional, for extra flavor)
• 0.5 teaspoon Dried Thyme (optional herb)
• 0.25 teaspoon Paprika (optional, smoked for color)

Instructions

1. Boil Baby Potatoes

   Wash the baby potatoes, place them in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer 12 minutes until fork‑tender. Drain in a colander and let cool slightly.

   Time: PT15M

2. Preheat Oven & Prepare Sheet

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

   Time: PT5M

   Temperature: 425°F

3. Make Parmesan Butter Mixture

   In a small saucepan melt the butter over low heat, then stir in the grated Parmesan, salt, pepper, garlic powder, thyme, and paprika until a smooth coating forms.

   Time: PT3M

4. Coat Boiled Potatoes

   Transfer the boiled potatoes to a mixing bowl, pour the Parmesan‑butter mixture over them, and toss gently until every potato is evenly coated.

   Time: PT3M

5. Smash Potatoes

   Arrange the coated potatoes on the prepared baking sheet, leaving space between each. Using the bottom of a glass or a potato masher, press each potato down to about ½‑inch thickness, keeping them intact.

   Time: PT5M

6. Bake Until Crispy

   Place the sheet in the preheated oven and bake 20‑25 minutes, or until the edges are golden‑brown and crisp. Flip the potatoes halfway for even browning.

   Time: PT25M

   Temperature: 425°F

7. Serve

   Remove from the oven, let rest 2 minutes, then serve hot. Garnish with a sprinkle of extra Parmesan or fresh chopped parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

290

Protein

10g

Carbohydrates

30g

Fat

18g

Fiber

2g