🧄 Crispy Garlic Butter Parmesan Smashed Potatoes 🥔

An internet-famous appetizer that delivers the perfect bite! Baby potatoes are boiled until tender, gently smashed flat, drenched in an aromatic garlic-herb butter, and roasted at high heat until the edges become ultra-crispy and lacy, finished with a melting of fresh parmesan cheese. 😋✨

• ⏱️ Prep Time: 15 minutes

• 🍳 Cook Time: 35 minutes

• 🍽️ Servings: 4-6 servings

🛒 Ingredients

• 1 kg baby potatoes (red or yellow skin) 🥔

• 4 tablespoons unsalted butter (melted) 🧈

• 2 tablespoons olive oil 🛢️

• 4 cloves garlic (finely minced) 🧄

• 1/2 cup freshly grated Parmesan cheese 🧀

• 1 teaspoon Italian seasoning or dried thyme 🌿

• 1/2 teaspoon smoked paprika 🌶️

• Salt and black pepper to taste 🧂

• Fresh parsley (finely chopped for garnish) 🌱

👩‍🍳 Detailed Instructions

1. Boil the Potatoes: 🍲 Place the whole baby potatoes into a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are completely fork-tender. Drain and let them cool for 5 minutes so they dry completely.

2. Mix the Garlic Herb Butter: 🥣 In a small bowl, whisk together the melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.

3. Smash and Season: 🥖 Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Arrange the potatoes on the sheet with plenty of space between them. Using the flat bottom of a glass mug or a potato masher, gently press down on each potato until it flattens but stays in one piece.

4. Coat and Bake: 🥄 Brush the garlic butter mixture generously over the top of each smashed potato, ensuring it gets into all the nooks and crannies. Sprinkle the grated parmesan cheese evenly over each one.

5. Roast to a Crisp: 🔥 Bake for 25-30 minutes until the bottoms and edges are deeply golden brown and exceptionally crispy. Garnish with fresh parsley and serve hot with sour cream or garlic aioli!