Smashed Potatoes with Parmesan and Rosemary
Smashed Potatoes with Parmesan and Rosemary are the ultimate comfort food, combining fluffy textures with a crispy finish. This easy recipe transforms simple ingredients into a delicious side dish that adds sophistication to any meal. Topped with nutty Parmesan and fragrant rosemary, these potatoes are perfect for family dinners or entertaining guests. Get ready to impress everyone with this mouthwatering dish that will leave them asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup extra virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Wash and place baby potatoes in salted water; boil for about 15 minutes until fork-tender.
- Drain the potatoes and let them sit for a couple of minutes to steam off excess moisture.
- Gently press each potato with a glass or potato masher until flattened to about half an inch thick.
- Drizzle olive oil over the smashed potatoes, then sprinkle with salt, pepper, rosemary, and grated Parmesan.
- Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until golden brown and crispy.
- Remove from the oven, add more Parmesan and melted butter if desired, and serve immediately.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 325
- Sugar: 1g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 24mg
Keywords: For added flavor, experiment by incorporating garlic powder or chili flakes. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for optimal crispiness.