- 2 pounds baby potatoes (Yukon gold or red potatoes)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Parmesan Crust & Flavor Boosters
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- Fresh parsley or chives for garnish (optional)
Freshly grated parmesan melts and crisps better than pre-shredded.
Kitchen Equipment Required
- Large pot
- Baking sheet
- Parchment paper or silicone mat
- Potato masher or flat-bottom glass
- Mixing bowl
- Pastry brush
A heavy metal baking sheet gives the best crisp crust.
Step-by-Step Cooking Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place baby potatoes in a large pot and cover with cold, salted water.
- Bring to a boil and cook for 15–20 minutes until fork-tender.
- Drain potatoes and let them steam dry for 5 minutes.
- Arrange potatoes on the baking sheet with space between each one.
- Use a potato masher or glass to gently smash each potato flat.
- In a bowl, mix melted butter, olive oil, salt, pepper, garlic powder, and paprika.
- Brush the mixture generously over each smashed potato.
- Sprinkle a thick layer of grated parmesan directly onto the tops.
- Bake for 25–30 minutes until the bottoms are crispy and the cheese is golden.
- Switch to broil for 2–3 minutes for extra crust, watching closely.
- Garnish with fresh parsley or chives and serve hot.
Pro Cooking Tips for Best Results\
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