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Easy Hot Crash Potatoes with Garlic and Parmesan

Easy Hot Crash Potatoes with Garlic and Parmesan

Tender small potatoes are smashed, brushed with garlicky olive oil, roasted until crisp, and finished with melted Parmesan. This easy side dish makes 4 servings and is ready in approximately 50–60 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potatoes
  • 1 1/2 pounds (680 g) Small Yukon Gold or baby red potatoes
Garlic Parmesan Topping
  • 3 tablespoons Olive oil, divided
  • 3 cloves Garlic, finely minced
  • 1/2 teaspoon Kosher salt, plus salt for boiling water
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 cup (about 45 g) Finely grated Parmesan cheese
For Serving
  • 1 tablespoon Fresh parsley, chopped
  • As needed Extra Parmesan and flaky salt

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil the surface.
  2. Place the unpeeled potatoes in a pot and cover them with cold water. Salt the water generously, bring it to a boil, and simmer for 15–20 minutes, until a knife slides easily into the potatoes without making them fall apart.
  3. Drain the potatoes and let them steam-dry for several minutes. This helps remove surface moisture so the potatoes can roast with crisp, browned edges.
  4. Mix 2 tablespoons of the olive oil with the minced garlic, kosher salt, and black pepper.
  5. Arrange the potatoes on the prepared baking sheet with space between each one. Flatten each potato to about 1/2-inch thickness using the bottom of a glass, a potato masher, or a fork.
  6. Brush or spoon the garlic oil over the smashed potatoes. Roast for 20–25 minutes, until the bottoms are browned and the edges are crisp.
  7. Sprinkle the Parmesan over the potatoes and return the pan to the oven for 3–5 minutes, until the cheese is melted and lightly golden. Garnish with chopped parsley and extra Parmesan or flaky salt if desired.

Notes

Use potatoes of similar size so they finish boiling at the same time. Yukon Gold potatoes have creamy centers, while baby red potatoes hold their shape particularly well. Allow the boiled potatoes to steam-dry before smashing, leave room between them on the baking sheet, and add Parmesan near the end so it browns without burning.