Sometimes you just want crispy, fluffy, garlicky, parmesan-y potatoes.
Anyone else ever get a craving like that?
Because I do! Crispy smashed potatoes for brunch, or a side dish for dinner! Or lunch, with a little bit of pesto. They’re like french fries, but easier and fun to make, and it’s just fun to say smashed potatoes.
While these potatoes aren’t the prettiest to photograph, they are so damn good! And we chat about delicious things even when they ain’t always photogenic. We all have our unflattering moments in front of the camera (I sure as heck do at least), so we’re sharing anyway.
If you’re lucky enough to spend Mother’s Day with your momma (or if you’re a momma who is getting treated to a a day off in the kitchen pssst – give your kids a hint!) – these potatoes are pretty much a dream dish to serve for brunch.
A) they’re easy, and don’t require a ton of love or attention; just some boiling, then some smashing, a little seasoning, and baking! B) Having a starchy item at brunch is basically a requirement, right? I’m pretty sure that is written down somewhere, yes. Starch, eggs, breakfast cocktail, bacon, something sweet.
BUT. Not only is it a perfectly acceptable brunch item, these are just as amazing for dinner. We had these potatoes the other night as our side dish – and I probably could’ve eaten the entire pan as my main meal (I do believe that Erick basically did eat the entire pan as his main meal – but who’s counting?).
I tend to favor sweet potatoes more on any given day because ya know they’re “better for you” (and all that health stuff) – but sweet potatoes don’t crisp up nearly as wonderfully as yellow or yukons do. And if we’re going to crisp up some taters and throw some garlic + herbs + parmesan on it, then we need to do it right. I’m not going to mess around with the wrong kind of potato on this.
Crispy, fluffy little pockets of potato love.
- 1½ pounds yellow or gold baby potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh chopped parsley or thyme leaves
- Salt and pepper
- 2 tablespoons freshly-grated parmesan
- Preheat oven to 450 degrees F. Lightly grease a baking sheet and set aside.
- Bring a large pot of salted water to a boil and cook potatoes until tender, until 15-20 minutes, drain well and let cool slightly.
- Arrange the potatoes on a baking sheet, use the bottom of a cup or mug and carefully smash down until ½-inch thick. Drizzle olive oil over top of each potato, and top with garlic and herbs. Season well with salt and pepper. Bake 20-22 minutes, until crispy and golden brown.
- Remove and (if desired) top with a little more parsley. Sprinkle parmesan over each potato. Serve immediately!