For a side dish that is crisp on the outside and tender on the inside, consider Garlic Parmesan Smashed Potatoes. The key to their texture lies not only in boiling but also in the smashing technique.
Ingredients
- 1.5 lbs Baby potatoes (Yellow or Red)
- 3 tbsp Extra virgin olive oil
- 4 cloves of garlic (minced)
- 1/2 cup Freshly grated Parmesan cheese
- 1 tsp dried thyme or Rosemary
- Salt & Black pepper to taste
- Optional: A pinch of red chili flakes for a kick.
The Step-by-Step Method
1. The Perfect Boil
Boil the potatoes in salted water for 15 to 20 minutes, until they are fork-tender but still intact.
Pro Tip: Adding a teaspoon of baking soda to the water helps break down the starch for maximum crunch later!
2. The “Smash” Technique
Drain the potatoes and let them steam dry for 2 minutes. Place them on a large baking sheet. Use the bottom of a heavy glass or a measuring cup to gently press down until they are about 1/2 inch thick.
3. The Flavor Infusion
In a small bowl, mix the olive oil, minced garlic, and herbs. Brush this generously over each smashed potato. Season with salt and pepper.
4. The High-Heat Roast
Roast in a preheated oven at 425°F (220°C) for 25 minutes. The Critical Step: Remove the tray, sprinkle the Parmesan cheese over each potato, and pop them back in for another 5-10 minutes until the cheese forms a golden, lacy crust.
