These crispy smashed potatoes are easy to make and a fun game day dish for your Super Bowl gathering. I like roasting small yellow potatoes as they crisp up nicely after baking and remain creamy on the inside. You’ll boil the potatoes until tender and once cooled you’ll gently smash them down using the flat bottom of a glass. Then you’ll roast the potatoes topped with olive oil and garlic powder. Serve warm with freshly grated parmesan cheese and chopped fresh herbs.
- 2 pounds small yellow potatoes
- 1/4 cup extra-virgin olive oil
- 1 teaspoon garlic powder or to taste
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- freshly grated parmesan cheese to taste
- 2 tablespoons fresh chopped parsley or chives or fresh herb of your choice
- Preheat the oven to 450°F and liberally coat 2 baking sheets with olive oil or cooking spray. Place the potatoes and a teaspoon of salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, about 15 to 20 minutes. Drain the potatoes and let them cool slightly.
- Place the potatoes onto the oiled baking sheets and use the flat bottom of a glass to gently smash them down until they’re about ¼-inch thick. Drizzle the potatoes with olive oil and a sprinkling of garlic powder. Season with salt and pepper to taste. Roast the potatoes for 25 to 35 minutes, or until golden brown and crisp around the edges. Rotate the pans halfway through the cooking time. Adjust the seasoning and top with freshly grated parmesan cheese and chopped parsley.
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