I’ve got an Uncle John who’s seriously the greatest guy on the planet. He is so generous and kind to everyone, and we are constantly the beneficiaries of his goodness. He lives in Idaho, so it’s a four-hour drive to get to us. But despite the distance, he’s constantly bringing us the BEST potatoes, onions and apples you’ve ever tasted. Like literally cratefuls. Needless to say, we get a little creative over here with the abundance he brings us. Smashed Garlic Parmesan Potatoes are a result of this rather large mound of potatoes we currently have.
Ready in literally thirty minutes, these things are a game changer. They’re fun and delicious and so, so easy. Plus, they take the humble spud to new heights. No more hum-drum boring blah blah baked taters with sides of sour cream and grated cheddar. (We aren’t mocking this humble classic…just making some modern improvements on it.)
Smashed Garlic Parmesan Potatoes! Thank you from the bottom of our hearts, Uncle John!
- 12 small Yukon Gold potatoes
- 1 Tbsp. Chicken Better Than Bouillon (or chicken stock to cook potatoes)
- 1 cube salted butter
- 3 cloves garlic
- 2 tsp. fresh parsley
- 1/3-1/2 cup freshly grated parmesan cheese
- Salt and pepper
- Preheat oven to 375 degrees.
- Boil potatoes in large stock pot, in water seasoned with boullion or in chicken stock until tender, 20-30 minutes. Drain.
- Melt butter and add garlic and parsley. Stir to combine.
- On a parchment-lined cookie sheet, smash potatoes gently with a potato masher or pastry cutter, just about halfway through potato. It should still be in one piece but lightly smashed.
- Drizzle liberally with seasoned butter. Top generously with parmesan.
- Turn oven to broil. Place potatoes in oven, about 4" from coils. Broil until cheese is melty, about 5 minutes.
- Salt and pepper to taste.