Baked Smashed Garlic Parmesan Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - 1 1/2 pounds baby red or Yukon Gold potatoes

→ Seasoning and Fats

02 - 3 tablespoons olive oil
03 - 2 tablespoons unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon smoked paprika (optional)

→ Finishing Touches

08 - 1/4 cup grated Parmesan cheese
09 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt, then add the baby potatoes. Boil for 15 to 20 minutes until fork-tender. Drain and let cool slightly.
02 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
03 - Place boiled potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently flatten each potato to about 1/2-inch thickness.
04 - Combine olive oil, melted butter, minced garlic, salt, black pepper, and smoked paprika in a small bowl. Brush mixture generously over each smashed potato. Sprinkle grated Parmesan evenly on top.
05 - Bake potatoes in the preheated oven for 25 to 30 minutes until golden brown and edges are crisp. For extra crunch, broil for the final 2 to 3 minutes, monitoring closely to prevent burning.
06 - Remove from the oven and immediately garnish with chopped fresh parsley. Serve hot with a dipping sauce of your choice.

# Notes:

01 - Use baby red or Yukon Gold potatoes for the best creamy interior and crisp exterior.
02 - Flatten the potatoes gently to preserve texture and avoid breaking them apart entirely.
03 - Season generously with garlic, herbs, and cheese for maximum flavor.
04 - Baking at high heat yields superior crispness; a final broil adds extra crunch if desired.
05 - Potatoes can be boiled ahead of time and chilled, then smashed and baked just before serving.