Description
Transform humble baby potatoes into crispy, flavorful delights with a garlicky-parmesan finish.
Ingredients
- 2 lb (900 g) baby gold or new potatoes, scrubbed
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp unsalted butter, melted (optional)
- 3 cloves garlic, finely minced (or 1 tsp garlic powder)
- ½ tsp kosher salt, plus more for boiling
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika or chili flakes (optional)
- ⅓ cup finely grated parmesan (plus a little extra for serving)
- 2 Tbsp chopped fresh parsley (or chives)
- Lemon zest, to finish (optional)
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Instructions
- 1. Parboil the potatoes: Place potato in a pot, cover with cold water, and salt. Boil until fork-tender (18–25 mins), then drain and steam dry for 2–3 mins.
- 2. Preheat and prep the pan: Heat oven to 450°F (230°C), line a sheet pan with parchment paper, and drizzle with 1 Tbsp olive oil.
- 3. Smash the potatoes: Arrange parboiled potatoes on the pan and press down to about ½ inch thick.
- 4. Season and oil: Whisk remaining oils and spices; brush generously over smashed potatoes.
- 5. Roast until crisp: Roast for 20–25 mins until golden brown and crisp.
- 6. Finish with cheese and herbs: In the last 3–5 mins of baking, add parmesan, then sprinkle with parsley and lemon zest before serving.