Ingredients
Scale
- 1.5 lbs baby gold potatoes (uniform size works best)
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Fresh chives, finely chopped for garnish
- Optional: Truffle oil or hot honey for a 2026 flavor upgrade
Instructions
- Place your baby potatoes in a large pot and cover them with cold water, adding a generous pinch of salt. Bring the water to a rolling boil over high heat. Reduce the heat slightly and simmer for about 15 to 20 minutes until the potatoes are fork-tender but not falling apart. Drain them thoroughly in a colander and let them sit for 5 minutes. Allowing the steam to escape is the secret to getting them truly crispy later.
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat. Place the warm potatoes on the sheet, leaving at least two inches of space between each one. Use the bottom of a heavy glass, a small bowl, or a potato masher to gently press down on each potato. Aim for a thickness of about half an inch. You want the edges to be jagged and “craggy,” as these bits will become the crunchiest parts of the dish.
- In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper. Using a pastry brush or a spoon, coat the top of each smashed potato generously with the oil mixture. Be sure the oil seeps into the cracks of the potato. Sprinkle the grated Parmesan cheese evenly over each potato, creating a thin layer that will melt into a savory crust.
- Slide the baking tray into the center rack of the oven. Roast for 20 to 25 minutes, or until the edges are deep golden brown and the cheese has formed a lacy, crispy skirt around the potato. For an extra 2026 flair, turn the broiler on for the last 60 seconds to darken the peaks. Remove from the oven, sprinkle with fresh chives, and serve immediately while the crunch is at its peak.
- Cook Time: 55 minutes