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Golden crispy smashed potatoes with Parmesan and parsley on a sheet pan, fresh from the oven

Crispy Smashed Potatoes with Garlic Butter and Parmesan

Baby Yukon Gold potatoes boiled until tender, pressed flat, and roasted at 450°F until the edges crackle. A garlic butter and Parmesan finish goes on for the last 10 minutes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 288
Ingredients Equipment Method Notes

Ingredients
  

For Boiling
  • 2 pounds baby Yukon Gold potatoes 1 1/2 to 2 inches wide (about 18)
  • 1 tablespoon Diamond Crystal kosher salt
For Roasting
  • 3 tablespoons extra-virgin olive oil divided
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon ground black pepper
  • For the Garlic Butter Finish
  • 2 tablespoons unsalted butter melted
  • 3 garlic cloves minced
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Flaky sea salt for finishing (optional)

Equipment

  • 5-quart pot
  • Colander
  • Rimmed 18x13-inch half sheet pan
  • Flat-bottomed 1-cup measuring cup or drinking glass
  • Pastry brush
  • Thin metal spatula

Method
 

  1. Preheat the oven to 450°F with a rack in the center. Stir the minced garlic into the melted butter.
  2. Cover the potatoes with cold water by 1 inch, add 1 tablespoon salt, and bring to a boil over high heat, about 10 minutes.
  3. Simmer over medium heat for 15 to 20 minutes, until a paring knife slides into the largest potato with no resistance.
  4. Drain and let the potatoes steam dry in the colander for 5 minutes, until the skins look dull and dry.
  5. Spread 1 tablespoon oil on the sheet pan. Space the potatoes 2 inches apart and press each to 1/2 inch thick with jagged edges.
  6. Rest 3 minutes, until the surfaces look dry. Brush with 2 tablespoons oil and season with 1/2 teaspoon salt and the pepper.
  7. Roast 20 minutes without opening the oven, until the bottoms are deep golden and the edges are crisp.
  8. Brush with garlic butter, sprinkle with Parmesan, and roast 8 to 10 minutes, until the cheese browns lightly and the garlic smells toasty.
  9. Lift with a thin spatula, top with parsley and flaky salt, and serve within 10 minutes.

Notes

Using Morton kosher salt? Use half the amount in each step.
Potatoes can be boiled up to 2 days ahead, chilled whole, and smashed cold. Add 5 minutes to the first roast.
Storage: Fridge 3 to 4 days in an airtight container. Freezer up to 2 months. Reheat at 425°F for 10 to 12 minutes.