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Lemon-Parmesan Crispy Smashed Potatoes
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Smashed parboiled potatoes create crispy edges when roasted with lemon and Parmesan.
Servings
4
Prep time
10 min
Cook time
35 min
Category
Side Dishes
Ingredients
1 pound baby potatoes
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
¼ teaspoon pepper
4 cloves garlic, smashed and peeled
2 tablespoons grated Parmesan cheese
Zest of 1 lemon
Instructions
1. Position rack in lower third of oven, preheat to 450°F.
2. Place potatoes in a large pot, cover with water and bring to a boil. Cook, covered, until fork-tender, about 15 minutes. Drain.
3. Drizzle 1 tablespoon oil on a large rimmed baking sheet. Add the potatoes and, using the bottom of a glass coated with cooking spray, gently smash each potato to flatten. Drizzle with the remaining 1 tablespoon oil and sprinkle with salt and pepper.
4. Bake the potatoes, turning once halfway, until crispy and browned, about 20 minutes. Sprinkle with garlic, Parmesan and lemon zest.
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