Parmesan and Herb Smashed Potatoes

Crispy on the outside, fluffy and tender on the inside, these smashed potatoes might just become your new favorite recipe.

Why You Should Try This Recipe

• This is an easy side dish that goes with just about any grilled or baked fish or meat.
• You can even serve this as an appetizer like you would with potato skins.
• It’s tasty hot or at room temperature.
• I like to serve it with ranch dipping sauce because everything is better with a sauce.

Ingredients

• Baby Red Potatoes – you can choose any type of potato, but be sure they are small.

Let’s Make Parmesan and Herb Smashed Potatoes

1. Preheat oven to 450°.
2. Bring a pot of water to a boil on the stovetop and boil potatoes for 15 minutes.
3. Drain the potatoes and put them back in the empty pot for 5 minutes to dry.
4. Lay hot potatoes onto a large cookie sheet.
5. Pour the olive oil over the potatoes and toss them around with a spoon to coat each potato.
6. Use a potato masher to gently smash each potato.
7. Mix the dried herbs and the salt and pepper and sprinkle the mixture over the potatoes.
8. Sprinkle each potato with the grated parmesan cheese.
9. Bake the potatoes for 20 minutes.
10. Garnish with fresh herbs if desired.
11. Serve with ranch dipping sauce.

Karzy Kitchen Mom Tips

• Use small potatoes.
• Don’t over boil the potatoes, they should be soft enough to smash but not soft like mashed potatoes.
• Use a large cookie sheet so that there is plenty of room to smash each potato.
• Don’t have a potato masher? No problem! Use the bottom of a small glass or mason jar.

More Easy KKM Recipes

• Low Carb Breakfast Casserole
• Crustless Spinach Pie
• Mediterranean Couscous and Feta Salad
• Beef and Potato Hand Pies

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