Why Make This Recipe
Smashed mini potatoes are a delightful side dish that combines crispy textures with creamy goodness. They are easy to prepare and perfect for any meal, whether you’re hosting a dinner party or enjoying a cozy night in. With their golden, crunchy edges and savory flavors, these potatoes are sure to please everyone at the table.
How to Make Smashed Mini Potatoes
Ingredients:
- 2 pounds mini Yukon gold potatoes
- 2 tablespoons kosher salt, divided
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Directions:
- Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of kosher salt and bring the pot to a boil.
- Cook the potatoes for 15 to 20 minutes until they are fork-tender but still intact.
- Drain the potatoes and let them steam dry for about 5 minutes to remove surface moisture.
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and drizzle 1 tablespoon of olive oil over the surface.
- Arrange the potatoes on the baking sheet, spaced apart, and press each potato firmly with a masher until flattened to about 1/2 inch thick.
- In a small bowl, combine the remaining olive oil, garlic powder, smoked paprika, black pepper, crushed red pepper flakes, and remaining salt. Brush this mixture generously over each potato.
- Roast the potatoes in the oven for 25 minutes, or until the bottoms are golden brown and the edges begin to crisp. Rotate the pan halfway if needed.
- Sprinkle the Parmesan cheese over the potatoes and roast for an additional 8 to 10 minutes until the cheese melts, bubbles, and browns.
- Remove from the oven, sprinkle chopped parsley over the top, and let the potatoes rest for several minutes before serving.
How to Serve Smashed Mini Potatoes
Smashed mini potatoes make a fantastic side dish for grilled meats, roasted chicken, or even as part of a vegetarian plate. They pair well with a variety of dips, sauces, or can be enjoyed on their own. Serve them warm for the best flavor and texture!
How to Store Smashed Mini Potatoes
Leftover smashed mini potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350 degrees Fahrenheit until heated through or use a microwave.
Tips to Make Smashed Mini Potatoes
- For extra flavor, consider adding herbs such as rosemary or thyme to the olive oil mixture.
- Make sure not to overcook the potatoes; they should be tender but still firm.
- Experiment with different cheeses like cheddar or feta for a unique twist.
Variation
Try using different types of potatoes, such as red or fingerling potatoes, for a different flavor and appearance. You can also customize toppings by adding cooked bacon bits or a drizzle of balsamic glaze before serving.
FAQs
Can I use regular potatoes instead of mini ones?
Yes, you can use larger potatoes. Just cut them into smaller pieces and adjust the cooking time accordingly.
Can I make these potatoes ahead of time?
Yes! You can prepare the smashed potatoes and season them, then store them in the refrigerator. Roast them just before serving for best results.
What can I serve with smashed mini potatoes?
These potatoes are great alongside grilled meats, salads, or even as part of a vegetarian meal with various dips and fresh vegetables.
