Smashed Potatoes - A Small Batch Recipe
This smashed potatoes recipe might just become your new way to enjoy potatoes. These oven roasted potatoes are crispy on the outside, creamy inside, cheesy, and filled with flavor. Quick and easy to make too!
Servings: 1 person
2 quart saucepan
rimmed baking sheet
- 4 ounces baby potatoes (1/4-pound)
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon olive oil
- 1 tablespoon salted butter melted
- 1 clove garlic minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried rosemary
- 1 teaspoon grated Parmesan cheese
Heat oven to 425° F (220° C). Scrub the potatoes and rinse under cool running water. Place potatoes in a 2-quart saucepan. Fill the pot with water until the potatoes are completely covered by water. Add 1/4 teaspoon of the salt.
Bring to a boil over medium high heat and cook until potatoes are tender, about 15 minutes (larger potatoes might take 20-25 minutes to fully cook. You can test to see if the potatoes are done by gently piercing with a fork). Drain in a colander and let cool for 5 minutes.
Place the potatoes on a baking sheet; drizzle olive oil over the potatoes and mix with your hands to make sure all sides of the potatoes are covered with oil.
Using the bottom of a small drinking glass or use a potato masher, gently press down on the potatoes to smash them into flat patties.
Drizzle the melted butter over the potatoes, top with the garlic, the remaining salt, pepper, rosemary and Parmesan cheese.
Bake until the bottoms of the potatoes are crisp and the tops are golden, about 20 minutes. Serve hot.
Serving: 1serving | Calories: 232kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1346mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 1mg