Crispy Smashed Potatoes with Rosemary and Parmesan
Make Crispy Smashed Potatoes with Rosemary and Parmesan, an American dinner recipe with small Yukon Gold potatoes, olive oil, fresh rosemary. It has about 50 min, about 310 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Crispy Smashed Potatoes with Rosemary and Parmesan is an American dinner recipe that takes about 50 min, makes 6 servings, has about 310 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonCrispy Smashed Potatoes with Rosemary and Parmesan ingredients
- 2 lbs small Yukon Gold potatoes
- 1/4 cup olive oil
- 2 tbsp fresh rosemary
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup Parmesan cheese
How to make Crispy Smashed Potatoes with Rosemary and Parmesan
- Wash the 2 lbs small Yukon Gold potatoes thoroughly. Place them in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt to the water to season the potatoes from within.
- Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced but not falling apart.
- While the potatoes are simmering, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Drain the cooked potatoes thoroughly in a colander and let them sit for a few minutes to allow any excess steam to evaporate. This helps them get crispier later.
- Arrange the tender potatoes on the prepared baking sheet, leaving some space between each one. Using the bottom of a sturdy glass or a potato masher, gently smash each potato until it is about 1/2-inch thick, creating a rough, craggy surface.
- Drizzle the 1/4 cup olive oil evenly over the smashed potatoes. Sprinkle them with 2 tablespoons chopped fresh rosemary, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and additional salt to taste.
- Bake the potatoes for 25-30 minutes, or until they are golden brown and very crispy on the edges. Flip them once halfway through baking if desired for even crispness.
- Remove the baking sheet from the oven. Sprinkle the 1/4 cup freshly grated Parmesan cheese over the hot potatoes and return them to the oven for another 3-5 minutes, or until the cheese is melted and lightly golden.
- Serve the crispy smashed potatoes immediately as a delicious side dish. A final sprinkle of fresh rosemary is optional for garnish.
Crispy Smashed Potatoes with Rosemary and Parmesan FAQ
How do I make Crispy Smashed Potatoes with Rosemary and Parmesan?
Make Crispy Smashed Potatoes with Rosemary and Parmesan by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Crispy Smashed Potatoes with Rosemary and Parmesan?
The main ingredients include small Yukon Gold potatoes, olive oil, fresh rosemary, garlic powder, salt. The full ingredient list is included on this page.
How long does Crispy Smashed Potatoes with Rosemary and Parmesan take?
This recipe takes about 50 min, depending on prep speed and kitchen equipment.
How many calories are in Crispy Smashed Potatoes with Rosemary and Parmesan?
Recipe Genius estimates about 310 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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