Smashed Red Skin Potatoes
Transform your dinner table into a feast of flavor with these irresistibly crispy Smashed Red Skin Potatoes! This easy-to-follow recipe pairs the natural creaminess of red skin potatoes with a golden, crunchy crust, achieved by baking them to perfection. Infused with a heavenly blend of garlic butter, fresh rosemary, and a sprinkle of Parmesan cheese (optional but highly recommended), these potatoes are anything but ordinary. Ready in under an hour, they make the perfect side dish for any meal or a standout party appetizer. Served hot and topped with fresh parsley, these garlicky, herbed potatoes are guaranteed to steal the show at your next gathering.
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Recipe Information
Ingredients
- 2 pounds Red skin potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh rosemary
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Wash and scrub the red skin potatoes thoroughly under cold running water. Leave the skins on for texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart.
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Drain the cooked potatoes in a colander and let them cool for about 5 minutes. Once cool enough to handle, place each potato on the baking sheet and gently press down with the back of a fork or a flat spatula to smash them into a flat disk, about 1/2 inch thick.
In a small microwave-safe bowl, combine the olive oil, melted butter, and minced garlic. Microwave uncovered for 30 seconds to infuse the oil with garlic flavor.
Brush the smashed potatoes generously with the garlic butter mixture on both sides. Sprinkle salt, black pepper, and chopped rosemary evenly over the potatoes.
Bake in the preheated oven for 20-25 minutes, or until the edges of the potatoes are crispy and golden brown.
Remove the potatoes from the oven and immediately sprinkle them with fresh parsley and, if desired, grated Parmesan cheese for added flavor.
Serve the smashed red skin potatoes hot as a side dish or appetizer. Enjoy!
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 11.1 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4271 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
