Crispy Smashed Red Potatoes
A delicious side dish for any occasion. Crispy on the outsides and soft and creamy on the inside with a buttery goodness.
Equipment
- large pot
- large sheet pan
- potato masher or large fork
Ingredients
- 6 sm-med red potatoes (2 lbs) scrubbed clean, not peeled
- 6 TBS melted butter
- 1 TBS avocado or olive oil
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/2 cup parmesan cheese, shredded
- dried or fresh parsley for garnish
Instructions
- Scrub potatoes clean with water. Place into a large pot of water. Add 2 tsp of salt for flavor. Bring to a boil over high heat. Lower heat to a medium high heat and simmer until potatoes are tender.NOTE: usually for small potatoes it takes 10 minutes or so, for medium potatoes it takes 15-17 minutes or so.
- Remove tender potatoes and dry off. Place onto a prepared baking pan with space in between.
- Preheat oven to 425 degrees. Line a sheet pan with parchment or spray with non-stick cooking spray.
- Using a potato masher or large fork and smash down on the potato until 1/4 – 1/2 inch thickness.
- In a small bowl mix together melted butter, oil, salt, pepper, and garlic powder. Brush or spoon butter mixture all over the potatoes.
- Bake in oven for 20 minutes until crispy on the outside and golden brown. Remove from oven and sprinkle with shredded parmesan cheese and place back in oven until melted and golden. Sprinkle with parsley. Enjoy.