Parmesan Smashed Potatoes are fluffy on the inside and crispy on the outside for a seriously addicting side dish. They might not be the prettiest spuds on the block but they sure are one of the tastiest!
Course Side Dish
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
2poundssmall red potatoes, 1-1/2 to 2-inches in diameter
6tablespoonsextra-virgin olive oil
1teaspoonfresh thyme or rosemary, minced
grated Parmesan cheese to taste
kosher salt and freshly-ground pepper to taste
Adjust oven racks by placing each on the top and lowest position. Heat oven to 450 F.
On a rimmed baking sheet, arrange potatoes, add water and wrap tightly with aluminum foil.
Cook on the lowest rack for about 25 to 30 minutes or until a knife inserted in the center of potato slips in and out easily.
Remove foil and let the potatoes cool for about 10 minutes. Blot dry any remaining water on the baking sheet with paper towels.
Drizzle 3 tablespoons of oil over potatoes and roll to coat.
Allow space between potatoes and with a potato masher, flatten them into disks.
Sprinkle with thyme and Parmesan cheese. Season with salt and pepper to taste.
Drizzle remaining oil evenly over potatoes.
Transfer baking sheet to top rack and roast for 20 to 30 minutes or until the potatoes are lightly browned and crispy. Serve hot.