These garlicky Smashed Potatoes are the perfect preppable dinner party dish. Easy to make with just a few ingredients, they turn out crispy, cheesy and just plain delicious.
Boil the potatoes in heavily salted water, until done or almost done - they should be juuuust fork tender, not more.
20 small potatoes, fine table salt
Preheat the oven to 440°F (225°C) and line a baking sheet with a parchment paper.
Melt the butter and mix in minced garlic and Worcestershire sauce.
¼ cup butter, 3 garlic cloves, 3 drops Worcestershire sauce
Spread out the potatoes on the lined baking sheet and smash them with the back of a spoon or spatula. Brush them with the garlic-infused butter (try not to get the pieces of garlic on the potatoes) and season with black pepper and sea salt flakes. Bake in the middle of the ovenfor 15 minutes, until the top of the potatoes looks a bit crispy.You can prepare your potatoes until this point and finish them in 5-7 minutes just before serving.
½ teaspoon sea salt flakes, ½ ground black pepper
Top the smashed potatoes with shredded parmesan. Return to the oven and cook for another 5-7 minutes, until crispy and golden.
⅓ cup shredded parmesan cheese
Top with parsley and serve.
chopped parsley
Video
Notes
Ingredient additions & variations
Greens: top with parsley, chives or green onions
Spicyversion: top with chili flakes before roasting with the cheese
Bacon: add crumbled crispy bacon after roasting
Herbs: add thyme or rosemary to the garlic butter
Loaded: after roasting, top with sour cream, crumbled crispy bacon and chopped green onions
Vegetarian version: Use a 100% vegetarian cheese
Expert Tips
Boil the potatoes in heavily salted water for maximum flavor
Don't overcook the potatoes when boiling - you want them to be just fork tender
Dry the potatoesbefore smashing - drain the potatoes, then put the pot back on the stove on low temperature for a minute or so, with the potatoes in it. Shake it a few times. When there is no more steam coming off the potatoes, they are dry. Careful so they don't burn!
Prep ahead: Boil the potatoes, smash them, and roast the first time. Then cover and refrigerate, and bring back out 45 minutes before serving. Allow to come to room temperature, then top with parmesan and pop them back in the oven for the final roast.
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Freeze leftovers for up to 3 months.
Leftovers: Leftovers can be eaten hot or cold.
Reheating: Reheat leftovers in the microwave in 30 second increments, or in your air fryer at 390°F (200°C) for 2-3 minutes.