Ingredients
Scale
- 1.5 lbs baby gold or red potatoes (uniform in size)
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme or rosemary
- Salt and freshly cracked black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Boil the Potatoes: Place the whole potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes. You want them to be fork-tender but not falling apart. Drain the potatoes and let them sit in the colander for 5 minutes to allow excess steam to escape. Drying them well is key to crispiness.
- Step 2: Smash the Potatoes: Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with oil or line it with parchment paper. Place the dried potatoes on the sheet with plenty of space between them. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Try to keep the potato in one piece while creating plenty of cracks and edges.
- Step 3: Season and Oil: Drizzle the olive oil generously over the smashed potatoes. In a small bowl, whisk together the garlic powder, onion powder, dried herbs, salt, and pepper. Sprinkle this mixture evenly over the potatoes. Finally, top each potato with a generous amount of grated Parmesan cheese, making sure some falls onto the baking sheet to create “cheese lace.”
- Step 4: Roast to Perfection: Place the baking sheet in the oven and roast for 20-25 minutes. About halfway through, you can carefully flip them if you want both sides extra crispy, though roasting on one side works great too. Bake until the edges are dark golden brown and the cheese is melted and crispy. Garnish with fresh parsley before serving.
- Cook Time: 55 minutes
- Diet: Vegetarian, Gluten-Free