Ingredients
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1½ pounds baby potatoes (red or Yukon Gold)
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3 tablespoons olive oil
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3 cloves garlic, minced
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon smoked paprika (optional)
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¼ cup grated Parmesan cheese
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2 tablespoons unsalted butter, melted
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2 tablespoons chopped fresh parsley (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Add baby potatoes and cook for 15–20 minutes until fork-tender. Drain and let cool slightly.
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
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Place potatoes on the sheet. Use the bottom of a glass or potato masher to flatten each to about ½-inch thick.
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In a small bowl, mix olive oil, melted butter, garlic, salt, black pepper, and smoked paprika. Brush mixture over potatoes.
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Sprinkle each potato with grated Parmesan cheese.
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Bake for 25–30 minutes until crispy and golden. For extra crunch, broil for 2–3 minutes, watching closely.
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Remove from oven and garnish with chopped parsley. Serve hot with your favorite dipping sauces.
Notes
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For extra flavor, add a pinch of chili flakes or your favorite herbs.
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You can prep ahead by boiling and smashing the potatoes earlier in the day.
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These reheat well in the oven at 375°F (190°C) for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes