Ingredients
Scale
- 1½ pounds baby potatoes (red or Yukon Gold)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Boil the baby potatoes in salted water for about 15–20 minutes until fork-tender. Drain and cool slightly.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the boiled potatoes on the baking sheet and gently smash each potato to about ½-inch thick using a potato masher or glass.
- In a small bowl, mix olive oil, melted butter, minced garlic, salt, black pepper, and smoked paprika. Brush this mixture over the smashed potatoes generously and sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for 25–30 minutes until golden brown and crispy. For added crunchiness, broil for an additional 2–3 minutes while keeping a close eye to prevent burning.
- Garnish with chopped parsley before serving hot alongside dips of your choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (85g)
- Calories: 145
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg