Ingredients
- 2 lbs Baby potatoes
- 1/2 cup Extra virgin olive oil divided
- 4 cloves Garlic: finely minced or grated. (Do not substitute with garlic powder.)
- 1 cup Parmesan cheese freshly grated.
- 1 tsp Kosher salt plus more for the boiling water.
- 1/2 tsp Black pepper
- 1/2 tsp Smoked paprika
- 2 tbsp Fresh parsley finely chopped (as garnish)
- 1/3 cup Sour cream for dipping (optional)
Method
- Place the whole, unpeeled potatoes in a large pot and cover them with cold water. Add a generous handful of salt (the water should taste like the sea).
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until a fork pierces the largest potato easily but with slight resistance in the very center.
- Drain the potatoes well. Leave them in the hot, empty pot or spread them on a wire rack for 5 to 10 minutes. This allows the residual surface moisture to evaporate. Do not skip this. Wet potatoes will steam in the oven instead of roasting.
- Preheat the oven to 425°F (220°C). Generously oil a heavy-duty, dark metal baking sheet (dark pans conduct heat better for a crispier bottom). Place the dried potatoes on the sheet.
- Using the flat bottom of a heavy glass, a mug, or a potato masher, press down gently on each potato until it flattens to about 1/2-inch (1 cm) thickness. You want the edges to split and look jagged—those jagged edges become the crispiest parts.
- In a small bowl, whisk together the remaining olive oil, minced garlic, salt, pepper, and smoked paprika. Brush this mixture generously over the top of each smashed potato, ensuring the oil seeps into the cracks.
- Roast the potatoes on the lowest rack of the oven for 20 to 25 minutes. The bottoms should be deeply golden and crispy.
- Remove the baking sheet from the oven. Top each potato evenly with the grated Parmesan cheese. Return to the oven for another 5 to 8 minutes, or until the cheese is melted, bubbling, and golden brown.
- Remove from the oven and immediately garnish with fresh chopped parsley. Serve hot with a bowl of sour cream for dipping if desired.
Nutrition
Serving: 1gCalories: 371kcalCarbohydrates: 28gProtein: 10gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 19mgSodium: 669mgPotassium: 690mgFiber: 4gSugar: 2gVitamin A: 408IUVitamin C: 32mgCalcium: 235mgIron: 2mg
Notes
See the post for more information, photos and tips.