Smashed Potatoes
Potatoes might actually be my favorite food. I always say pizza…But I think I forgot about how many different variations of potatoes I absolutely love. These…these might be at the top of the list. The crunchy outside with the fluffy interior, plus you can taste all the herbs and garlic you put on them- so GOOD! These are also so versatile. We use them for Smashed Potachos, as an appetizer with buffalo chicken on top, in Breakfast Burritos, and so much more!
Smashed Potatoes
Prep Time: 15-20 minutes | Cook Time: 25-30 minutes
Ingredients:
- 3 lbs baby potatoes
- Olive oil
- Salt
- Pepper
- Garlic Powder
- 1/2 cup shredded parmesan cheese
- You can also add other herbs or omit the parmesan cheese
Instructions:
Wash your baby potatoes and put them in a large microwave-safe bowl. Fill the bowl with about 1-2 inches of water and cover with plastic wrap. Poke a few holes in the plastic wrap and microwave for 15-20 minutes, or until it falls off a fork when inserted. Let the potatoes cool to the touch.
Preheat the oven to 400 degrees. Prepare your sheet pan by drizzling olive oil all over the bottom. Sprinkle salt, pepper, garlic powder, and half of the parmesan cheese on the bottom of the sheet pan.
When the potatoes are cool, place one on the sheet pan and push down with the palm of your hand or a cup. You want the potatoes to stay together but be flat. Keep doing this with all the potatoes until they cover the sheet pan.
Drizzle the top with more olive oil, salt, pepper, garlic powder, and the rest of your parmesan cheese.
Place the sheet pan on the bottom of your oven and let the potatoes roast for 15 minutes. Remove them from the oven, flip them, and then place them back on the bottom of the oven for 10-15 minutes.
Enjoy!
