Smashed Potatoes Recipe As seen on Natasha's Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 1 hr 5 mins Prep Time 5 mins Cook Time 1 hr Rating 4.95 out of 5 stars (88) Ingredients 6 servings 2 lbs small potatoes (12-16 count), 1 1/2 to 2" diameter*2 tsp salt for water1 Tbsp Olive oil to drizzle1 1/2 tsp Garlic salt, (or to taste)1/4 tsp black pepper, freshly cracked3/4 cup parmesan cheese2 Tbsp parsley, finely chopped, to garnish Calories AmericanKid-FriendlyBakingVegetarianDairyIntermediateAppetizersVegetablesBoilingBudget-FriendlySavoryCrispySnacksSides ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Bring a pot of water to boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once water has boiled, carefully add potatoes, then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork, then drain (total boiling time is 25-30 minutes depending on potato size). Step 2 Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly. Step 3 Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness. Press gently so you don’t break the potatoes apart. Step 4 Drizzle the tops with olive oil, then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min. Flip potatoes over with a spatula, drizzle the second side with oil, and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges. Step 5 Sprinkle generously with parmesan cheese, then return to the oven another 2-3 minutes or just until cheese is melted. Garnish with parsley if desired and serve warm. Chef’s notes *Get baby red or baby yellow potatoes that are even in size and thickness for even cooking.
