Parmesan Smashed Potatoes: Crispy, Cheesy & Delicious!
Are you tired of the same old side dishes? Prepare to elevate your culinary game with a recipe that promises crispy exteriors, fluffy interiors, and a burst of irresistible flavor: Parmesan Smashed Potatoes. This isn't just a side; it's an experience, a symphony of textures and tastes that will transform any meal into a memorable feast.
Imagine biting into a potato that's perfectly crisp around the edges, yielding to a tender, cloud-like interior, all infused with the savory essence of garlic, the nutty richness of Parmesan, and a hint of fresh herbs. Sounds enticing, doesnt it? This culinary masterpiece is surprisingly easy to create, requiring only a few simple ingredients and steps.
Before diving into the preparation, let's explore the key elements that will make your Parmesan Smashed Potatoes a resounding success. You'll need a foundation of quality potatoes, the right seasonings, and a technique that coaxes out the perfect textures.
To begin, you'll need to select your potatoes. While red potatoes are a popular choice, smaller white potatoes often provide a fluffier interior. The choice is yours, but be mindful that the starch content will influence the final texture. Other ingredients include olive oil, melted butter, salt, black pepper, granulated garlic, onion powder, and, of course, grated parmesan cheese. The interplay of these ingredients is what makes the recipe a winner. The tang of sour cream can also add an extra layer of complexity.
| Recipe Details | |
| Dish Type | Side Dish |
| Main Ingredients | Potatoes, Parmesan Cheese, Garlic |
| Prep Time | 15 minutes |
| Cook Time | 35-40 minutes |
| Difficulty | Easy |
| Serving Suggestions | Steak, Chicken, Brunch |
| Flavor Profile | Savory, Creamy, Nutty |
| Variations | Add herbs, spices, or cheese to customize |
| Storage | Store in fridge for up to 4 days or freeze for up to 1 month. |
| Reheating | Oven or air fryer recommended |
| Source Reference | Example Recipe Website |
The journey to creating perfect parmesan smashed potatoes is a delightful one, starting with the potatoes themselves. Place the potatoes into a large pot of salted water and bring to a boil. Allow the water to fully cover the potatoes. Once the water reaches a boil, lower the heat to medium, and let the potatoes simmer, covered, for approximately 25 to 35 minutes. The key is to achieve complete tenderness; a fork should easily pierce the potatoes.
Once the potatoes are tender, drain them and allow them to gently dry. Next, arrange the boiled potatoes on the oil surface of a baking pan. This helps to ensure they are not overcrowded, giving them room to crisp up properly in the oven. Next, prepare the oil base, or butter mixture. Consider using a mix of oil and melted butter to enhance the richness and flavor. Take 2 tablespoons of oil, making sure it coats the bottom of a 15x10x1 inch baking pan. Using a large fork, stir in the parmesan and oil.
Coarsely mash the potatoes, adding a bit of the reserved cooking liquid to moisten them, creating a creamy texture. Season the potatoes with salt and pepper to taste, ensuring the flavors are balanced. Now comes the magic: the addition of parmesan cheese. A generous amount of grated parmesan will infuse the potatoes with its signature nutty depth. Garnish these parmesan smashed potatoes with fresh Italian parsley for a pop of bright color and flavor.
Preheat your oven to a temperature suitable for roasting, typically around 400F (200C). Arrange the potatoes on a baking sheet and then bake in the oven until they achieve a golden, crispy exterior. The cooking time will vary depending on your oven and the size of your potatoes, but expect it to take around 20-30 minutes. The edges of the potatoes should be super crispy and cheesy while the insides are still tender and soft; they are the perfect bite. You can learn how to make crispy smashed potatoes with parmesan cheese and fresh herbs in the oven. Sprinkle the potatoes with finely chopped rosemary before going into the oven.
As the potatoes bake, they will transform from simple boiled ingredients into a culinary sensation. The edges will crisp up beautifully, while the interiors remain soft and pillowy. The parmesan cheese will melt and bubble, creating a savory crust thats simply irresistible. Once the potatoes are golden brown and crispy, remove them from the oven and prepare to serve.
Consider the versatility of these parmesan smashed potatoes. Theyre the perfect side dish for any meal, from everyday dinners to festive celebrations. Serve them alongside steak, chicken, or even brunch. They are great plain, but if you want to add extra flavor, here are some ideas! You can season the potatoes with garlic powder, onion powder, and/or paprika. For that crispy, creamy texture, grab a bag of small white potatoes, red potatoes are another option to throw into the mix, but theyre less starchy than white ones and might not have quite as fluffy of an inside.
The presentation is key! Add about 1 tablespoon shredded parmesan, then put the potato on top of the cheese. Once the potatoes are cooked, top the smashed potatoes with more shredded parmesan cheese and fresh herbs. Garnish with fresh parsley for a vibrant touch. A simple side dish, but the results are so worth the extra time. For best results, i like to reheat smashed potatoes in the oven or in the air fryer. This air fryer garlic parmesan smashed potatoes are the perfect side dish to any of your favourite main dishes. Fluffy baby potatoes are seasoned with a garlicky, herby butter, and crisped to perfection in the air fryer.
The versatility of this recipe allows for a range of creative variations. Consider adding other herbs like rosemary or thyme for a different flavor profile. Experiment with different types of cheese, such as cheddar or Gruyre, to create new and exciting tastes. Consider adding different oils. For a spicier kick, consider adding a pinch of red pepper flakes. The recipe is easy, delicious, and customizable with different potatoes, herbs, spices, and oils. If you are searching for a versatile side dish that's both simple to make and absolutely delicious, parmesan smashed potatoes are the perfect choice.
For those who prefer a speedier method, the air fryer can be your best friend. The air fryer is the way to go for quick and efficient cooking. These golden and tender potatoes are a delicious side dish for any meal. The edges of the potatoes will crisp up quickly, and the insides will remain tender and fluffy. These parmesan smashed potatoes take just a couple of extra steps from regular roasted potatoes, but the results are so worth the extra time.
Storing and reheating your Parmesan Smashed Potatoes is straightforward. Store any leftover parmesan smashed potatoes airtight in the fridge for up to 4 days. You can also freeze them for up to 1 month. Defrost the smashed potatoes in the fridge before you reheat them. For best results, I like to reheat smashed potatoes in the oven or in the air fryer.
Much like buttery and garlicky french fries or crispy hot chips. Crispy garlic butter parmesan smashed potatoes are fluffy on the inside and crispy on the outside, smothered in garlic butter and melted parmesan cheese! These potatoes are perfect for a simple weeknight meal, or a special gathering. From everyday dinners to festive celebrations, creamy parmesan garlic mashed potatoes is the perfect side dish. It's a dish that will become a staple in your cooking repertoire. Not only are they quick and easy to prepare, but they also offer an irresistible combination of textures. These are the perfect bite.
The recipe is simple, but the results are anything but. The goal is to have the potatoes both soft and crispy at the same time. You can enjoy these flavorful potatoes with friends or family. Once the potatoes are cooked and the cheese has melted, your parmesan smashed potatoes are ready to be enjoyed. Learn how to make crispy, buttery, and delicious smashed potatoes with garlic, parmesan, and Italian seasoning. Follow the easy steps and tips to bake the perfect side dish for steak, chicken, or brunch.
