Description
These smashed potatoes deliver a fluffy interior and ultra-crispy edges, thanks to a quick boil followed by a two-stage roast. Topped with a tangy garlic-herb butter and a sprinkle of Parmesan, they’re the perfect side to elevate any meal.
Ingredients
Units
Scale
- 1.5 kg Baby potatoes (Washed)
- 2 tbsp Coles Extra Virgin Olive Oil
- 40 g Parmesan cheese (Finely grated 1/2 cup)
Garlic & Herb Butter:
- 100 g Butter (Chopped room temperature)
- 2 cloves Garlic (Crushed)
- 1 Lemon (Rind finely grated)
- 2 tbsp Fresh continental parsley (Chopped)
- 1/4 cup Fresh chives (Chopped reserve 1 Tbsp for garnish)
- To taste Salt & ground black pepper
Instructions
Prepare & Boil:
- Preheat oven to 400 °F (200 °C / 180 °C fan). Line two baking trays with parchment.
- Place potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook 10–15 minutes until fork-tender. Drain in a colander and let steam-dry 2–3 minutes.
Make Garlic Herb Butter:
- While potatoes boil, combine butter, garlic, lemon rind, parsley, and most chives in a bowl. Season with salt and pepper; stir to blend.
Smash & First Roast:
- Divide potatoes between trays, spacing them out. Smash each to ~¼″ thickness using a masher or the bottom of a glass.
- Drizzle with olive oil, sprinkle evenly with Parmesan, salt, and pepper. Roast 30 minutes until edges turn golden.
Add Butter & Final Roast:
- Remove trays and dollop garlic-herb butter over potatoes. Return to oven 15–20 minutes more until deeply golden and crispy.
Garnish & Serve:
- Sprinkle with reserved chives and additional parsley. Serve immediately for maximum crispness.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: American, Comfort Food
Nutrition
- Calories: 295
