Description
These ultra-crispy smashed potatoes with garlic parmesan butter are a weeknight holy grail, featuring a ‘dry boil’ technique for maximum crispiness and minimal active prep time.
Ingredients
Scale
- 2 pounds Russet potatoes
- 2 tablespoons kosher salt (for boiling)
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup freshly grated parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- ½ cup cooked bacon, crumbled (optional)
- 2 green onions, sliced (optional)
- 1 teaspoon hot sauce (optional)
Instructions
- Scrub potatoes clean (do not peel) and place in a large pot. Cover with cold water by an inch and add 2 tablespoons kosher salt.
- Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until tender but holding shape. Drain well.
- Return drained potatoes to the hot pot (off heat) and let sit for 5 minutes to steam-dry and remove excess moisture.
- Preheat oven to 425°F (220°C) and line a 12×18 inch baking sheet with parchment paper.
- Place each potato on the baking sheet and press firmly with the bottom of a heavy mug until about ½ inch thick. Space 1 inch apart.
- Melt butter in a small bowl. Stir in minced garlic, grated parmesan, oregano, and black pepper. Let sit for 1 minute.
- Brush or spoon the garlic parmesan butter mixture generously over each smashed potato.
- Bake for 15-18 minutes until edges are golden brown and crispy. Optionally broil for the last 2 minutes for extra crispiness.
- Remove from oven and immediately sprinkle with fresh parsley and cracked black pepper. Serve hot.
Notes
The ‘dry boil’ step is crucial: let potatoes sit in the hot pot for 5 minutes after draining to evaporate moisture. Do not crowd the pan; space potatoes apart to ensure air circulation. Use real butter and freshly grated parmesan for best results. If using Yukon Golds, let them dry out even longer as they retain more moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 2 smashed potatoes p
- Calories: 280
- Sugar: 2
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 7
Keywords: smashed potatoes, crispy potatoes, garlic parmesan, side dish, weeknight dinner, russet potatoes, dry boil technique