Parmesan Garlic-Herb Smashed

# Components:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tablespoons olive oil

03 - 2 tablespoons unsalted butter, melted

04 - 3 cloves garlic, minced

05 - 1 teaspoon sea salt

06 - ½ teaspoon freshly ground black pepper

07 - ½ teaspoon smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese

09 - 2 tablespoons chopped fresh parsley

10 - 1 tablespoon chopped fresh chives (optional)

11 - Extra Parmesan cheese and herbs for garnish (optional)

# Method:

01 - Heat the oven to 425°F and line a large baking sheet with parchment paper or lightly grease it.

02 - Place potatoes in a large pot, cover with cold salted water, bring to a boil and cook for 15 to 20 minutes until fork-tender but still intact.

03 - Drain potatoes thoroughly and allow them to steam-dry in the colander for 2 minutes.

04 - Arrange potatoes on the baking sheet and gently smash each to approximately ½ inch thickness using the bottom of a glass or potato masher.

05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika if using. Drizzle mixture evenly over smashed potatoes.

06 - Sprinkle freshly grated Parmesan cheese evenly over the potatoes.

07 - Bake in the preheated oven for 20 to 25 minutes until edges turn golden and crispy.

08 - Remove from oven, garnish with chopped parsley and chives, add extra Parmesan if desired. Serve immediately while hot.

# Expert Advice:

01 -

The contrast between crispy, lacey edges and fluffy centers is so satisfying you'll want seconds.
Garlic, butter, and Parmesan turn humble potatoes into something you'd order at a restaurant.
It's forgiving enough for weeknights but impressive enough for company.

02 -

Don't skip the steam-dry step after draining, wet potatoes won't crisp properly and you'll end up with soggy edges.
Use freshly grated Parmesan, the pre-shredded kind doesn't melt the same way and won't give you those lacy, golden bits.

03 -