Description
Delicious crispy potatoes topped with garlic and parmesan cheese, perfect as a side dish.
Ingredients
Scale
- 1 lb baby yellow potatoes
- 4 tbsp butter
- 2 tbsp olive oil
- 5 cloves garlic
- 1/2 cup parmesan cheese
- salt and pepper (to taste)
- fresh parsley
Instructions
- Preheat the oven to 425°F.
- Boil the potatoes in a large pot of salted water and bring to a boil. Cook for 15 minutes, or until the potatoes are fork-tender.
- Drain and steam dry. Let them sit in the colander for 5 minutes. This allows excess moisture to evaporate, which helps the potatoes crisp in the oven.
- Smash the potatoes and transfer them to a large baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still intact.
- Season the potatoes with olive oil and melted butter, then season with salt and pepper. Toss gently to coat.
- Roast (first bake) the potatoes in the oven for 18 minutes, until they begin to turn golden and crispy around the edges.
- Add the garlic and parmesan. Remove the pan from the oven and sprinkle the potatoes with fresh garlic and parmesan cheese. Toss lightly so the garlic and cheese coat the potatoes.
- Roast again by returning the pan to the oven and roast for another 10 minutes, or until the potatoes are deeply golden and the parmesan becomes crispy.
- Finish and serve with fresh parsley and serve immediately while the potatoes are hot and crispy.
Notes
- Ensure to steam dry the potatoes for extra crispiness.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg