I am in love with Parmesan Smashed Potatoes. How has it taken me this long to discover these?! They are crispy on the outside and soft on the inside. These Rosemary Smashed Potatoes are my new favorite side. The best part about potatoes is that they are so versatile. I love adding
Here’s what you’ll need…
1 1/2 lb baby dutch yellow potatoes
2 Tbs olive oil
2 cloves minced garlic
2 Tbs fresh rosemary, chopped
2 tsp kosher salt
2 tsp black pepper
Grated parmesan to taste
Directions:
- Boil potatoes in a large pot for 20 minutes, or until tender
- Drain potatoes and allow to cool
- Preheat oven to 450F
- Toss potatoes with oil, garlic, rosemary, salt, and pepper
- Place potatoes on a baking sheet and “smash” by flattening with a large spoon
- Bake for 15 minutes, or until the potatoes are nice and crispy
- Once potatoes are crispy, remove from oven and grate parmesan over them until they’re properly cheesified!
Parmesan Smashed Potatoes
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
There are amount a million ways to eat potatoes, and I would love to try every single way, but right now I am obsessed with THESE Parmesan Smashed Potatoes
Course:
Side Dish
Cuisine:
American, Italian
Ingredients
- 1 1/2 lb baby dutch yellow potatoes
- 2 Tbs olive oil
- 2 cloves minced garlic
- 2 Tbs fresh rosemary chopped
- 2 tsp kosher salt
- 2 tsp black pepper
- Grated parmesan to taste
Instructions
-
Boil potatoes in a large pot for 20 minutes, or until tender
-
Drain potatoes and allow to cool
-
Preheat oven to 450F
-
Toss potatoes with oil, garlic, rosemary, salt, and pepper
-
Place potatoes on a baking sheet and "smash" by flattening with a large spoon
-
Bake for 15 minutes, or until the potatoes are nice and crispy
-
Once potatoes are crispy, remove from oven and grate parmesan over them until they're properly cheesified!
