Parmesan Smashed Potatoes
Smashed potatoes are addictive. Easy, crispy, crave worthy. I make them with ranch seasoning, topped with onions or chives and a huge hit!
Servings: 4
Equipment
- large measuring cup to smash the potatoes with, a jar will also work
- baking sheet
- large pot to boil water
Ingredients
- 2-3 lb yellow potatoes small/medium in size
- 2 tsp avocado oil or olive oil
- ¼ cup parmesan, grated optional
- ¼ cup green onions or chives, finely diced optional for garnish
Ranch Seasoning
- 1 tsp garlic powder
- ¼ tsp salt more as needed
- ½ tsp dried dill
- ½ tsp dried basil
- ½ tsp dried cilantro
- ½ fresh cracked pepper
Instructions
- Preheat the oven to 450º In a large pot, add water and a pinch of salt. Bring to a boil and add potatoes. Boil the potatoes for 20-30 minutes. I need 30 minutes at high altitude, you want them soft enough to pierce with a fork.
- While the potatoes are boiling mix the ranch seasoning together. If using pre made ranch, use 1 Tbsp or more as needed.
- Once the potatoes are done boiling, let them cool a bit.
- Oil a baking sheet. Brush the oil around to equally cover it. On the oiled baking sheet, gently smash them with the bottom of a large measuring cup or with the bottom of a jar. Make them quite thin, they will get crispier that way.
- Drizzle a little more oil over the tops of the smashed potatoes and then sprinkle each one with ranch seasoning. Bake for 30 minutes or until the potatoes are crispy and edges/skins are browned. Garnish with onions and parmesan and enjoy.
Notes
- Make sure you boil them long enough. They need to be fork tender for them to smash smoothly.
- Choose the smaller potatoes in the bag. Yellow potatoes often come in a 2-3 lb bag. The big potatoes will be a bit harder to successfully smash so I like to choose the ones that are a tad smaller.
- Let them cool a bit before smashing. This will help them to stick together.
- For extra crisp, bake them 10 minutes longer! Ovens vary in temp so keep this in mind.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 3smashed potatoes | Calories: 222kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 260mg | Potassium: 978mg | Fiber: 5g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 45mg | Calcium: 107mg | Iron: 2mg