Ingredients
- Vegetable Oil: Used for roasting, helps achieve crispiness.
- 2 lbs baby red or gold potatoes (scrubbed): The base of the dish, providing a tender interior.
- 6 tbsp salted butter: Adds richness; substitute with unsalted and adjust salt if needed.
- 4 garlic cloves (minced): Infuses the potatoes with aromatic flavor.
- 1/2 tsp red pepper flakes: Adds a hint of heat; adjust to taste or omit for less spice.
- 1/2 cup shredded parmesan cheese: Provides a sharp, nutty finish. Grated pecorino can be a substitute.
- Kosher salt and pepper (to taste): Enhances and balances flavors.
How to Make It
Step 1: Preheat and Prepare Potatoes
Preheat your oven to 450°F (230°C). Line a large baking sheet with foil and coat it lightly with vegetable oil. Arrange the scrubbed potatoes on the sheet, drizzle with more oil, and sprinkle generously with kosher salt. This step ensures even roasting and crisp skin.
Step 2: Roast the Potatoes
Roast in the oven for 35-40 minutes, or until the potatoes are fork-tender. The oil and salt will help the skins crisp while the interiors become soft.
Step 3: Smash the Potatoes
Flatten the potatoes using a masher, glass, or fork. Aim for an uneven surface to create more crispy edges as they bake again, which enhances the texture.
Step 4: Prepare Garlic Butter
Combine minced garlic, red pepper flakes, black pepper, and salted butter in a small microwave-safe bowl. Microwave for 30 seconds to 1 minute until the butter melts completely. This infuses the butter, spreading the flavors uniformly over the potatoes.
Step 5: Second Roast for Crispness
Brush the smashed potatoes generously with garlic butter. Roast for another 10-15 minutes, letting the tops turn golden brown and crispy.
Step 6: Melt Parmesan under the Broiler
Sprinkle Parmesan over the potatoes and place them back in the oven under a low broil for 2-3 minutes, just until the cheese melts and begins to brown. This step adds a satisfying, savory layer.
