Crispy Oven Roasted Smashed Potatoes
Buttery garlic Crispy Oven Roasted Smashed Potatoes take traditional potatoes to a whole other level of YUM. Baby red and golden potatoes are cooked, smashed, seasoned with spices, drizzled with butter, baked, and then topped with melted cheese for over-the-top-deliciousness.
Servings:6 servings
Ingredients
- 1 ½ pounds baby potatoes, I used baby red and gold potatoes
- 1 teaspoon salt, more to taste
- cracked black pepper
- 3 tablespoons olive oil
- ¼ cup butter, melted
- 1 tablespoon minced garlic
- ½ teaspoon smoked paprika, optional
- 4 ounces sharp cheddar cheese or smoked gouda
Instructions
- Fill a large stock pot with water (at least 4 inches deep). Bring to a boil, stir in 1/2 teaspoon salt, add potatoes and cook until soft (about 15-20 minutes should yield fork-tender potatoes).
- Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.
- Arrange potatoes on a greased baking sheet. Smash the potatoes about halfway down. Let them rest on the pan for 5 minutes to release the steam.
- Drizzle potatoes with olive oil and season generously with salt and pepper and smoked paprika (if using).
- Stir together melted butter and garlic. Drizzle over potatoes.
- Bake for 25-35 minutes til crispy. Top with cheese and return to oven for 5-7 minutes until cheese is melty. Garnish with chopped parsley and additional cracked black pepper if desired and serve.
Notes
- Be sure to let the potatoes dry before smashing. Use can use a paper towel to speed up the process a bit.
- After you've smashed the potatoes, let the steam escape for about 5 minutes before popping in the oven. Don't skip this step, this is key for a crispy smashed potato.
- These potatoes will keep in the fridge for up to 5 days. My preferred method of reheating is in the oven. If you should lose some of your cheese in the process, simply add more.
- If you're planning on leftovers, cook the potatoes through but don't put the cheese on the smashed potatoes you want to save for tomorrow. Then, when you're ready to eat the leftovers, you can turn the oven on again, let the potatoes come up to temperature for about 5 minutes, then add the cheese and allow it to melt for another 5-7 minutes. They'll be just as good as the day you made them!
Nutrition
Calories: 235 kcal, Carbohydrates: 21 g, Protein: 7 g, Fat: 14 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Cholesterol: 20 mg, Sodium: 529 mg, Potassium: 515 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 290 IU, Vitamin C: 23 mg, Calcium: 162 mg, Iron: 1 mg