These smashed potatoes take the regular potato to the NEXT LEVEL GOOD! They're crispy, garlicky, herby. So yum! My only suggestion...make more than you think you need because they go fast and everyone will fight over them!
1 Small Bag of Little Potatoes
1 Stick Butter
3 Tablespoons Olive Oil
1 Teaspoon Montreal Steak Seasoning
3 Large Cloves of Minced Garlic
1/4 Cup Chopped Fresh Italian Parsley
1 Teaspoon Kosher Salt
1/2 Cup Shredded Parmesan Cheese
Few Cranks of Fresh Black Pepper
Boil salted water and add potatoes to boiling water.
Boil for 10-15 minutes or until fork tender. Drain potatoes.
Line cookie sheet with foil. Rub foil with a little olive oil.
Add boiled potatoes to foil-lined cookie sheet and smash each one individually with a flat spatula.
Melt butter and olive oil in the microwave for about a minute (covered).
Add Montreal steak seasoning, garlic, and parsley to the melted butter/olive oil. Stir.
Brush the tops of each potato with buttery mixture.
Sprinkle tops of potatoes with shredded parmesan cheese.
Cook potatoes in the oven on 425-450 for 15 to 20 minutes or until crispy on top. (Tip: You can flip over and cook on the other side if you want extra crispy.)
When potatoes are bubbly and crispy, remove from oven and top with fresh parsley and serve. So good.
Great served with Sriracha Ketchup!
