Description
Delicious crispy roasted potatoes topped with Parmesan, delivering a satisfying crunch and creamy texture.
Ingredients
Scale
- 2 lbs baby Yukon Gold or baby red potatoes
- 3 tbsp olive oil
- 3/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
- 1 tbsp melted butter, optional
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place the baby potatoes in a large pot, cover them with salted water, and bring to a boil. Cook for 15–20 minutes, or until they are fork-tender.
- Drain the potatoes and let them cool for a few minutes until they are easy to handle.
- Arrange the potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press each potato until flattened but still holding together.
- Drizzle the potatoes generously with olive oil. Sprinkle with Parmesan cheese, garlic powder, Italian seasoning, onion powder, smoked paprika, salt, and black pepper.
- Gently press the Parmesan mixture onto the tops of the potatoes to form a crispy crust while baking.
- Bake for 25–30 minutes or until the edges are deeply golden and crispy, and the Parmesan is beautifully browned.
- For an extra-golden finish, broil for 1–2 minutes, watching closely to prevent burning.
- Remove from the oven and sprinkle with fresh parsley. Serve immediately while hot and crispy.
Notes
Consider bringing your potatoes to room temperature before smashing for better crispiness. You can make these ahead by boiling and smashing them, then refrigerating before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg