Not mashed potatoes, but SMASHED potatoes! It’s like a roasted potato but smashed. This potato was created out of inspiration that was given to me on Facebook. There was a video that I caught a snippet showing little baby potatoes being smashed with the bottom of a glass cup. I thought to myself, “maybe I can make something like this.” So, I made garlic parmesan smashed potatoes. This was paired with Bacon Wrapped Jalapeno Meatloaf (recipe coming soon!).
These potatoes are so easy to make. You boil the baby potatoes and drain them like you would if you were making mashed potatoes, this would be the first step. The potatoes have to be tender so that a fork can be inserted into the potato with little to no resistance. Dressed in a garlic-oil mixture, these potatoes are then smashed with the bottom of a glass cup, then roasted to perfection. A bit of crunch with the softness of the potato, like a French fry! The garlic gives it that bite and the parmesan cheese gives it a bit of a nutty note. A beautiful combination of a potato.
This recipe is all about the way it’s done, otherwise known as the technique as I like to call it, but the flavor profile is infinitely adaptable. You can top them with bacon and cheddar, ranch seasoning, or even brie cheese. For this one, I did Garlic Parmesan with some basil, olive oil, and red pepper flakes for a kick.
So, is there a difference between mashed and smashed?
There is a difference, but there’s one similarity. The potatoes get boiled first. Mashed and smashed potatoes both start out by getting boiled until nice and tender. The difference is what you do after boiling. Mashed potatoes are made with milk, butter, and usually sour cream, mashed into a creamy consistency. Smashed potatoes, on the other hand, get tossed with some olive oil and herbs then smashed into thin patties and roasted until crispy. It’s like a flat mashed potato fry!
Make the best Smashed Potatoes!
- What are the best potatoes for smashed potatoes? There’s only one type of potato that is best for this. Yes, you guessed it, the Yukon Gold Potato! The two main things you would want to focus is on here is that you want smaller potatoes, sort of like a one bite or a baby potato, and you want spuds that are waxy, not starchy. The starchier potatoes work great for things like fries but will not hold up well in this preparation. Yukon golds are perfect because not only do they crisp up really nice, but they also have a buttery tenderness that gives you the best of both worlds.
- Can red potatoes be used? Of course! If you only have larger potatoes on hand, cut them in half before boiling to help keep the cook times the same. Just place potatoes skin side down on your baking sheet.
- Do I need to peel the potatoes first? The best part about smashed potatoes is that they don’t require peeling first! The skin gets extra crispy while roasting and that’s the best part to love about them.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Let me know if I need to tweak anything.
Garlic Parmesan Smashed Potatoes
Ingredients
- 2 lb baby Yukon gold potatoes
- 1/3 cup plus 1 tbsp olive oil
- 5 garlic cloves, minced
- 2 1/2 tsp fresh basil, finely chopped
- Salt and ground black pepper, to taste
- 2 tsp onion powder
- 1 tsp crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425F.
- Wash the potatoes under cold water to remove any excess dirt. Put the potatoes in a pot of water, ensuring the potatoes are fully covered in the water (allow about 2 inches of water above the potatoes), then bring to a boil and cook until the potatoes are tender and give little to no resistance when you insert a fork into it, about 30 minutes.
- Drain the potatoes, and let them sit until cool enough to handle, about 10 minutes.
- In a large mixing bowl, combine the olive oil, garlic, basil, salt, pepper, onion powder, and red pepper flakes. Add the cooled potatoes into the mixing bowl and toss to coat. Put the potatoes on a baking sheet lined with aluminum foil. Using the bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties. Sprinkle with 1/3 cup of parmesan cheese.
- Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes. Remove them from the oven, and sprinkle with the rest of the parmesan cheese. Serve immediately.
Nutrition Facts
Calories
202.98Fat (grams)
4.84Sat. Fat (grams)
1.66Carbs (grams)
34.78Fiber (grams)
3.59Net carbs
31.19Sugar (grams)
1.90Protein (grams)
6.43Sodium (milligrams)
166.61Cholesterol (grams)
7.17
Miss Raven's Kitchen 
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