Ingredients
Method
- Bring a pot of water to a boil. Add potatoes and cook for 15-20 minutes until tender but firm
- Drain and let rest 5-10 minutes on paper towels to dry
- Use a flat-bottomed glass or masher to gently smash potatoes onto parchment-lined baking sheets
- In a bowl, combine olive oil, minced garlic, salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Brush this mixture onto the smashed potatoes
- Roast at 425°F for 25 minutes, then sprinkle parmesan during the final 5 minutes of baking
- Toss with fresh parsley and serve immediately for maximum crispness
Notes
For best crisp: arrange smashed potatoes in a single layer without overlapping
Use a glass instead of a fork to avoid tearing the spud flesh
Preheat oven fully for 15 minutes before placing potatoes
To make vegan: replace parmesan with nutritional yeast or vegan cheese
Avoid using microwave for reheating, use oven to restore crispiness
Use a glass instead of a fork to avoid tearing the spud flesh
Preheat oven fully for 15 minutes before placing potatoes
To make vegan: replace parmesan with nutritional yeast or vegan cheese
Avoid using microwave for reheating, use oven to restore crispiness