These crispy-roasted smashed Parmesan potatoes with rosemary-garlic olive oil are a delightful side dish that's perfect for any occasion. The combination of crispy edges, creamy centers, and savory Parmesan cheese will leave your taste buds craving for more.
Ingredients: 1.5 lbs small potatoes. 2 tablespoons olive oil. 3 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.
Instructions: Preheat your oven to 425F 220C. Wash the potatoes and place them in a large pot of salted water. Bring the water to a boil and simmer the potatoes for 15-20 minutes until they are fork-tender. Drain the potatoes and let them cool slightly. While the potatoes are cooling, mix the olive oil, minced garlic, and chopped rosemary in a bowl. Place the boiled potatoes on a baking sheet and use a fork or potato masher to gently smash each potato to about 1/2 inch thickness. Drizzle the olive oil mixture over the smashed potatoes, making sure each potato is coated. Sprinkle grated Parmesan cheese evenly over the potatoes. Season with salt and pepper to taste. Roast in the preheated oven for 20-25 minutes or until the potatoes are crispy and golden brown. Serve hot and enjoy your crispy-roasted smashed Parmesan potatoes!
Prep Time: 15 minutes
Cook Time: 45 minutes
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