Ingredients
Method
- Heat the oven to 425°F. Add the potatoes to a large pot, cover with cold water, and bring to a boil. Cook until easily pierced with a fork, about 15 minutes, then drain. Brush 1 tablespoon of the olive oil over a rimmed baking sheet.
- Working with the hot potatoes, transfer them to the prepared sheet with tongs. Use the bottom of a sturdy drinking glass or measuring cup to gently press each potato flat, aiming for about 1/4 inch thick.
- Drizzle the smashed potatoes with the remaining 1 tablespoon olive oil and the melted butter. Sprinkle evenly with salt, granulated garlic, and black pepper. Scatter about 1 teaspoon of the parsley over the top.
- Roast for 30 minutes until the edges are deep golden and crispy. Pull the sheet from the oven, shower with the Parmesan, and return to the oven for 5 more minutes to melt the cheese.
- Take the potatoes out of the oven and finish with a generous sprinkle of fresh parsley. Serve hot.
Nutrition
Notes
Substitute ghee or a high-heat oil for butter if you prefer a dairy-free version, but the flavor will change slightly.
For extra crunch, use a potato masher instead of a glass and press in a circular motion to create more craggy edges.
If using larger potatoes, cut them in half before boiling so they smash evenly.
Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 400°F oven or air fryer to revive crispness.
These are best eaten right away; if making ahead, boil and smash the potatoes up to a day in advance, then refrigerate uncovered on the sheet, and roast when ready.
Swap parsley for chives or thyme, and feel free to add a pinch of red pepper flakes for heat.
Don't overcrowd the baking sheet, or the potatoes will steam instead of crisp.
