Garlic Parmesan Smashed Potatoes

$- 1.5 lbs baby Yukon Gold potatoes - 4 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1/4 cup olive oil - 1/4 cup heavy cream - Salt and pepper to taste - Fresh parsley for garnish Garlic Parmesan Smashed Potatoes need simple, fresh ingredients. The star of this dish is the baby Yukon Gold potatoes. They are creamy and buttery. I love using them because they smash well and taste great. Next, garlic adds a punch of flavor. I use four cloves, minced, to ensure every bite is tasty. Parmesan cheese brings a rich, salty kick. I prefer using freshly grated cheese for better melting and flavor. For creaminess, I add heavy cream. It makes the potatoes smooth and rich. Olive oil gives a nice finish and helps the potatoes crisp up. Finally, don’t forget salt and pepper. They balance the flavors and enhance the dish. Fresh parsley adds a pop of color and a hint of freshness on top. When you gather these ingredients, you prepare for a delightful cooking experience. Enjoy the process! Fill a large pot with water and add a generous pinch of salt. Next, place the baby Yukon Gold potatoes into the water. Bring this to a vigorous boil. Cook the potatoes for about 15-20 minutes until they are fork-tender. You can check doneness by poking a potato with a fork. After the potatoes finish boiling, carefully drain them using a colander. Let them cool for a few minutes. This cooling step is key. It helps you handle the potatoes without burning your fingers. While the potatoes cool, preheat your oven to 425°F (220°C). This hot oven will give the potatoes a nice crispy finish. Once the potatoes are cool enough, place them on a parchment-lined baking sheet. With a fork or potato masher, gently smash each potato. Flatten them a bit, but keep them intact. This rustic look adds charm. In a medium bowl, whisk together the minced garlic, olive oil, heavy cream, and half of the grated Parmesan cheese. Make sure to season this mixture with salt and pepper to taste. This blend brings a rich flavor. Evenly drizzle or brush the garlic-Parmesan mixture over the smashed potatoes. Make sure each potato gets a good coating. Then, place the baking sheet in your preheated oven. Bake for 20-25 minutes until the edges turn golden brown and crispy. During the last 5 minutes of baking, sprinkle the remaining grated Parmesan cheese over the potatoes. This will melt into a delicious cheesy layer. Once out of the oven, let the potatoes sit for a moment. Finish with a sprinkle of finely chopped fresh parsley for color and freshness. - Boil the potatoes until they are fork-tender. This takes about 15-20 minutes. - Use a gentle hand when smashing. This keeps them looking great on the plate. - These smashed potatoes pair well with meats like chicken or beef. They also make a great side at gatherings. - Drizzle any leftover garlic-Parmesan mixture over the top. This adds even more flavor. - Feel free to experiment with herbs like rosemary or thyme. They can add a new twist. - For extra crunch, consider adding crispy bacon bits. This brings a savory touch. {{image_4}} Garlic Parmesan smashed potatoes are a fantastic base for many twists. You can easily change the flavor to suit your taste. - Add different cheeses like cheddar or feta for a richer taste. - Mix in sour cream for extra creaminess and tang. These changes give a fun new spin to the classic dish. - Incorporate fresh rosemary or thyme for an earthy flavor. - Try adding chives for a mild onion kick. Fresh herbs can brighten your dish and add depth. - Substitute heavy cream with plant-based cream to keep it dairy-free. - Use nutritional yeast instead of Parmesan for a savory kick. These swaps make the dish vegan-friendly while keeping it tasty. After you enjoy your Garlic Parmesan Smashed Potatoes, store any leftovers in an airtight container. This keeps them fresh and tasty. They are best consumed within 2-3 days. If you want to make these potatoes ahead of time, freeze them before baking. This way, you can easily prepare a delicious meal later. When you're ready to bake, thaw them in the fridge overnight for the best results. To reheat, use your oven. This method keeps the potatoes crispy. Just pop them in the oven until warm. If you’re in a hurry, the microwave works too, but the texture may suffer a bit. To make your Garlic Parmesan Smashed Potatoes crispy, first, ensure your oven is hot. Preheat it to 425°F (220°C). This step is key for nice texture. Once you bake the potatoes, look for golden edges. Bake them for 20-25 minutes. This will give you that wonderful crunch. Yes, you can use other potatoes, but Yukon Gold is best. Yukon Gold potatoes have a creamy texture and rich flavor. They smash well and hold their shape. This makes them perfect for this dish. Other types may not give you the same result. Garlic Parmesan Smashed Potatoes pair well with many dishes. They go great with grilled meats, like chicken or steak. You can also serve them with roasted veggies. They add a nice touch to a hearty meal. Enjoy them at your next gathering for a hit! Garlic Parmesan smashed potatoes are a simple yet tasty side dish. We covered the main steps: boiling, smashing, and baking the potatoes to achieve a golden finish. You can try various cheese types or add fresh herbs for a twist. Store leftovers in the fridge or freeze before cooking for later use. Enjoy these delightful potatoes at your next meal or gathering to impress your guests. Remember, cooking is all about experimenting and finding what you love!$

Garlic Parmesan Smashed Potatoes

Indulge in the ultimate comfort food with these Garlic Parmesan Smashed Potatoes! This easy recipe combines tender Yukon Gold potatoes with a flavorful garlic-Parmesan mix that will elevate your side dish game. Perfect for any meal, these crispy smashed potatoes are a crowd-pleaser. Ready to impress at your next dinner? Click through to explore the full recipe today! #SmashedPotatoes #GarlicParmesan #ComfortFood #YukonGoldPotatoes

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Ingredients

1.5 lbs baby Yukon Gold potatoes

4 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/4 cup olive oil

1/4 cup heavy cream

Salt and pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions

Boil the Potatoes: Fill a large pot with water and add a generous pinch of salt. Introduce the baby Yukon Gold potatoes and bring the water to a vigorous boil. Cook the potatoes until fork-tender, which should take about 15-20 minutes depending on their size.

Drain and Cool: After boiling, carefully drain the potatoes using a colander. Allow them to cool for a few minutes; this will help you handle them without burning your fingers.

Preheat the Oven: While your potatoes are cooling, preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting.

Smash the Potatoes: Place the cooled potatoes on a parchment-lined baking sheet. Using a fork or potato masher, gently smash each potato until they are flattened but still intact, creating a rustic look.

Prepare the Mixture: In a medium bowl, whisk together the minced garlic, olive oil, heavy cream, and half of the grated Parmesan cheese. Season this mixture with salt and pepper according to your taste preferences.

Brush the Mixture: Evenly drizzle or use a pastry brush to coat the smashed potatoes with the garlic-Parmesan mix, ensuring each potato is fully covered to infuse the flavors.

Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the edges of the potatoes become crispy and a beautiful golden brown.

Add Remaining Cheese: In the last 5 minutes of baking, sprinkle the remaining grated Parmesan cheese generously over the potatoes to enhance that cheesy goodness.

Garnish: Once out of the oven, let the potatoes sit for a moment to cool slightly. Finish by garnishing them with a sprinkle of finely chopped fresh parsley for color and freshness.

Prep Time: 10 mins | Total Time: 55 mins | Servings: 4

- Presentation Tips: Serve the smashed potatoes on a large, inviting platter. Drizzle any leftover garlic-Parmesan mixture over the top for added flavor, and finish with sprigs of additional parsley for a vibrant, appetizing presentation.