Recipe Details

Crispy smashed potatoes are delicious, golden brown, crispy on the outside, fluffy on the inside, and these have an extra crispy layer of broiled Parmesan cheese on top.

Ingredients

• 1 1/2 pounds (1 1/2 - to 2-inch) red skinned potatoes (12 to 16 small potatoes)

• 2 tablespoons olive oil, divided

• 1/2 teaspoon salt, divided

• 1/2 teaspoon ground black pepper, divided

• 3 ounces Parmesan cheese, finely shredded (about 3/4 cup)

• 2 tablespoons minced fresh italian parsley

Description

1. Gather all ingredients.
2. Place potatoes in a large saucepan, and add enough water to cover by at least 1 inch. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 20 minutes; drain.
3. Meanwhile, preheat the oven to 450 degrees F (230 degrees C).  Line a 15x10x1-inch baking pan with foil. Brush foil with 1 tablespoon olive oil.
4. Transfer potatoes to the prepared baking pan. Use a wide-bottomed glass to lightly press down on each potato to smash to about 1/2-inch thickness, while keeping each potato in one piece.
5. Brush smashed potatoes with remaining 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. 
6. Roast in the preheated oven, uncovered, until bottoms are lightly browned and crisp, about 15 minutes. 
7. Turn potatoes; sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Return to the oven and roast until potatoes are lightly browned and crisp, 10 to 15 minutes more. 
8. Preheat the broiler and set a rack 4 to 5 inches from the heat source. Sprinkle Parmesan cheese over potatoes. 
9. Broil until cheese is golden brown and crispy, about 3 minutes. Garnish with parsley.