Recipe- Mouthwatering Smashed Potatoes

These crispy Smashed Potatoes are easy and loved by all. They taste like little campfire potatoes with their super crispy, salty skins and roasted golden edges.Imagine it’s salty wonderfulness teasing your taste buds! This Smashed Potato recipe is a must-try. Like our Baked Potato Wedges, these have soft centers and an irresistible cheesy crust.

Ingredients

2 lbs small potatoes (12-16 count) , 1 1/2 to 2" diameter*
2 tsp salt for water
1 Tbsp Olive oil to drizzle
1 1/2 tsp Garlic salt, (or to taste)
1/4 tsp black pepper, freshly cracked
3/4 cup parmesan cheese
2 Tbsp parsley, finely chopped, to garnish

Method

* Bring a pot of water to boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once water has boiled, carefully add potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork then drain (total boiling time is 25-30 minutes depending on potato size).

* Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly.

* Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness. Press gently so you don’t break the potatoes apart.

* Drizzle the tops with olive oil then sprinkle generously with garlic salt and black pepper to taste.

* Bake at 450˚F for 15 min. Flip potatoes over with a spatula, drizzle the second side with oil and season with more garlic salt and pepper.

* Bake another 12-15 min or until potatoes are crisp with golden brown edges.

* Sprinkle generously with parmesan cheese then return to the oven another 2-3 minutes or just until cheese is melted. Garnish with parsley if desired and serve warm.