Crispy Smashed Potatoes

Ultra crispy Smashed Potatoes are fluffy on the inside, crispy on the outside, and packed with the delicious flavors of garlic, butter, and Parmesan cheese. They make the perfect appetizer or snack and are extra delicious with your favorite dipping sauce!

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Cook Time: 45

Servings:

Calories: 128kcal

Author: Cathy Trochelman

Ingredients

24 ounces potatoes small (petite gold or fingerling)
2 Tablespoons butter melted
2 Tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 Tablespoons Parmesan cheese finely grated
1 Tablespoon parsley minced

Instructions

Preheat oven to 425° F.
Fill a large pot 2/3 full with water. Add 2 teaspoons salt; bring to a boil.
Add the potatoes and boil 15-20 minutes or until fork tender. Drain in a colander; let stand 5-10 minutes to dry.
Transfer potatoes to a large rimmed baking sheet brushed with olive oil. Using the bottom of a measuring cup or glass, smash each potato to about 1/4 inch thickness.
Drizzle with melted butter, olive oil, and seasonings.
Bake at 425° for 25-35 minutes, until golden brown and crispy.
Garnish with grated Parmesan and minced parsley as desired.

Notes

Recipe Variations

- Use any type of small potatoes OR large cut potatoes

- Omit the butter and just use olive oil

- Add extra seasonings, such as dried herbs, smoked paprika, curry powder, or any of your favorites

- Add cayenne pepper to make them spicy

- Substitute finely shredded cheddar or pepper jack cheese

- Omit the cheese to make them dairy-free

- Top with sour cream, chives, and crumbled bacon

storing & reheating

Leftover smashed potatoes should be stored in an airtight container in the refrigerator for up to 1 week. To reheat, transfer to a small baking sheet and bake at 400° for 15-20 minutes or until heated through. You can also reheat them in the air fryer at 400° for 4-6 minutes or until hot.

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