Description
Deliciously crispy garlic parmesan potatoes, 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
- to taste salt and pepper
- to garnish 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; transfer the potatoes 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); place the potatoes in the oven and roast 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; return 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
- Let the potatoes rest after boiling for better crispness.
- Use fresh garlic for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg