Sunday Family Dinner Part of this week’s menu
Garlic-Parmesan Smashed Potatoes
Creamy on the inside, crackly-crisp on the outside, and finished with Parmesan and parsley. You can boil the potatoes the day before, so on Sunday they just need a smash and a hot oven.
6Servings
15 minPrep
50 minCook
1 hr 5 minTotal
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Ingredients
Serves 6. Tap to check off as you go.
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Tools you’ll need
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- Rimmed baking sheet[product link placeholder]
- Potato masher[product link placeholder]
Instructions
- Put the potatoes in a large pot, cover with cold water by an inch and add 1 teaspoon salt. Bring to a boil and simmer 15–20 minutes, until a knife slides in easily. Drain and let steam-dry 5 minutes.
- Heat the oven to 450°F (or put them in after the chicken comes out). Brush a rimmed baking sheet generously with half the oil.
- Space the potatoes out on the sheet. Press each one with the bottom of a glass or a potato masher until about 1/2 inch thick.
- Stir the garlic into the remaining oil and brush over the tops. Sprinkle with the rest of the salt and the pepper.
- Roast 25–30 minutes, until deep golden and crisp at the edges.
- Sprinkle with Parmesan and return to the oven for 3–4 minutes to melt. Finish with parsley.
Tips & make-ahead
- Make-ahead: Boil and drain the potatoes up to 1 day ahead and refrigerate. Cold potatoes smash even more neatly.
- Use a dark metal sheet pan for the crispiest bottoms.
Shopping list: Garlic-Parmesan Smashed Potatoes (sorted by aisle)
Produce
- 2 1/2 lb baby gold potatoes
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Dairy & Eggs
- 2/3 cup finely grated Parmesan
Spices & Oils
- 1/3 cup olive oil
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
https://weeklymenusolutions.com/recipes/garlic-parmesan-smashed-potatoes/
