Garlic Parmesan Smashed Potatoes
Say hello to your new favorite side dish! These buttery, crispy, smashed potatoes are fluffy on the inside and beautifully crisp on the outside. PLUS they're seasoned with Weber® Garlic Parmesan Seasoning. Make these for your next party or pair with a steak dinner.
Ingredients
- 1 Bag Baby potatoes
- 1 tbsp Member's Mark™ Kosher salt for boiling
- 2 tbsp Butter melted
- 1/4 tsp Member's Mark™ salt
- 1/4 tsp Member's Mark™ Black Pepper
- 3 tsp Weber® Garlic Parmesan Seasoning
Instructions
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Preheat oven to 400ºF
- Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
- Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
- Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper and the Garlic Parmesan Seasoning.
- Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
- Serve hot, sprinkled with parsley if desired.
Notes
Tips:
- Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness!
- Use butter and a touch of oil. Because butter = flavor, oil ensures more even and better browning and crispiness. Can’t use just butter because it burns in the oven at high temperatures.
- Make as many as can fit on the tray once smashed, as long as they aren't touching.
