Ingredients
Scale
- 1.5 lbs Baby gold or red potatoes
- 1/4 cup Extra virgin olive oil
- 1/2 cup Finely grated Parmesan cheese (freshly grated is best)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black pepper
- Fresh parsley for garnish
Instructions
- Place your baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15 to 20 minutes, or until they are fork-tender. You want them soft enough to smash but not falling apart. Drain the potatoes and let them sit in the colander for a few minutes to allow the steam to escape; dry potatoes result in crispier edges.
- Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Line a large baking sheet with parchment paper. Pour half of the oil mixture onto the sheet and sprinkle half of the Parmesan cheese directly onto the oil. Place the boiled potatoes on the sheet, leaving space between them. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick.
- Brush the remaining oil mixture over the tops of the smashed potatoes and sprinkle the rest of the Parmesan cheese generously over each one. Place the baking sheet in the oven and bake for 25 to 30 minutes. You are looking for the cheese to turn deep golden brown and the edges of the potatoes to look sharp and crispy. Remove from the oven, garnish with fresh parsley, and serve immediately while they are hot and crunchy.
- Cook Time: 1 hour