Indulge in culinary bliss with my irresistible, easy Parmesan Smashed Potatoes recipe. Topped with parmesan cheese, these smashed mouthwatering delights offer the perfect combination of soft, fluffy interiors and irresistibly crispy edges.
1¾poundssmall Yukon Gold or Honey Gold potatoes,unpeeled, you can substitute any type of small potato
1tablespoonkosher salt
¼cupolive oil
½cupgrated parmesan cheese
1teaspoonblack truffle sea salt
Instructions
Preheat the oven to 400 °F.
Place the unpeeled potatoes and salt in a large pot of boiling water over medium-high heat and boil for 20 minutes or until you can pierce them easily with a fork.
Drain the potatoes and let them dry in a colander for about five minutes.
Liberally grease a rimmed baking sheet with olive oil and place the potatoes on it.
Use a potato masher or large fork and smash each potato as thin as possible, while keeping it in one piece. Then allow them to sit for about five minutes to release any steam.
Liberally brush olive oil over the potatoes and let them roast in the oven for 25-30 minutes or until they start to brown on the edges and get crispy.
When they are done, remove them from the oven and sprinkle on the parmesan cheese and truffle salt.
Turn the oven to broil and place the potatoes under the broiler until the parmesan cheese has melted.
Serve immediately and enjoy this dish while it's hot and fresh for the best taste and texture.
Notes
To partially make this recipe ahead, boil the potatoes and smash them. Cover and store in the refrigerator for up to 24 hours. When ready to roast, remove from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature and proceed with the rest of the recipe.Make sure not to flatten your potatoes completely; the craggy bits on top are what make them so crispy.Truffle oil and truffle salt are quite potent, so it's best to start with a small amount and gradually increase if desired.I use truffle salt in this recipe. If you substitute oil, wait to drizzle it over the potatoes until they come out of the broiler.This recipe can be easily customized. Some ideas include substituting different types of grated cheese for the parmesan (such as cheddar, Gruyere, blue cheese, or fontina).You can also add melted butter or a dollop of sour cream, chopped herbs (like rosemary or thyme), crispy bacon bits, or chopped chives.