Crispy Parmesan Garlic Smashed Potatoes
Crispy baby potatoes smashed and baked with a golden, cheesy garlic crust.
Recipe Author
Riff Kitchen@riffkitchen
Crispy Parmesan Garlic Smashed Potatoes
Crispy baby potatoes smashed and baked with a golden, cheesy garlic crust.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 40 cook
- 50 min
- servings
- 4
- effort
- Easy
Chef's note
These bite-sized potatoes are the perfect crowd-pleasing snack when you want something salty, crunchy, and savory.
Method
7 steps · tap one to tick it off
Tips
Boil until completely tender. Undercooked potatoes crack into pieces instead of flattening. A knife should slide through the biggest one with no resistance.
Let the drained potatoes steam dry. Leave them in the colander for a few minutes. Wet skins steam in the oven instead of crisping.
Grate the parmesan finely. Fine shreds melt into a lacy crust in the last 5 to 7 minutes. Coarse chunks only soften and slide off the potatoes.
Swaps
No parmesan cheese? Pecorino Romano, which is saltier, so cut the salt in half.
No dried oregano? Dried thyme or rosemary, the same amount, or an Italian seasoning blend.
No garlic powder? Garlic salt, the same amount, and cut the added salt in half.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but lose their crunch.
Freezer: 2 to 3 months for best quality. They come back softer; reheat them straight from frozen rather than thawing.
Reheat: On a sheet pan in a 220°C oven, which crisps the edges again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
These bite-sized potatoes are the perfect crowd-pleasing snack when you want something salty, crunchy, and savory.
Instructions
Follow the steps to perfection.
Tips
Boil until completely tender. Undercooked potatoes crack into pieces instead of flattening. A knife should slide through the biggest one with no resistance.
Let the drained potatoes steam dry. Leave them in the colander for a few minutes. Wet skins steam in the oven instead of crisping.
Grate the parmesan finely. Fine shreds melt into a lacy crust in the last 5 to 7 minutes. Coarse chunks only soften and slide off the potatoes.
Swaps
No parmesan cheese? Pecorino Romano, which is saltier, so cut the salt in half.
No dried oregano? Dried thyme or rosemary, the same amount, or an Italian seasoning blend.
No garlic powder? Garlic salt, the same amount, and cut the added salt in half.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but lose their crunch.
Freezer: 2 to 3 months for best quality. They come back softer; reheat them straight from frozen rather than thawing.
Reheat: On a sheet pan in a 220°C oven, which crisps the edges again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix