Crispy Smashed Potatoes are the best facet dish ever! Perfectly seasoned with herbs and salt then topped with Parmesan cheese.
- 2 lb Yukon Gold Potatoes
- 3 cloves garlic minced
- 1/4 c. butter melted
- 1 Tbsp fresh parsley chopped
- kosher salt to taste
- ground black pepper to taste
- olive oil spray
- 2 Tbsp Parmesan cheese
Preheat oven to 450 degrees F.
In a large stockpot filled halfway with water, bring to boil and liberally saltwater. Add potatoes, and boil for 20 minutes, or until they are fork-tender. Strain; set aside.
Lightly grease a large baking sheet or tray with non-stick spray. Arrange potatoes on the sheet and LIGHTLY flatten the potatoes with a potato mashed or fork in one piece (not too hard or they will end up mashed).
Mix together the butter, garlic, and parsley. Pour over each potato. Season with salt and pepper to taste.
Place in oven and bake 10-15 minutes or until browned on the top. Remove from oven and sprinkle with Parmesan cheese. Return to oven until cheese is melted and browned.
Calories: 251kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 169mg | Potassium: 945mg | Fiber: 5g | Vitamin A: 470IU | Vitamin C: 27.8mg | Calcium: 105mg | Iron: 7.4mg