Ingredients
Scale
- 2 pounds baby potatoes (yellow or red work best)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Feel free to substitute dried herbs with fresh ones if you have them on hand. Just remember to adjust the quantity, as fresh herbs are more potent. And if you’re out of Parmesan, Pecorino Romano can be a delightful substitute.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large pot, bring water to a boil and add a generous pinch of salt. Add the potatoes and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. This was always my favorite part as a kid—seeing the steam rise and imagining it carrying away the day’s stress.
- Place the potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until it’s about 1/2-inch thick.
- In a small bowl, mix olive oil, garlic powder, oregano, thyme, salt, and pepper. Drizzle this mixture over the smashed potatoes, ensuring they are well coated.
- Sprinkle the grated Parmesan evenly over the potatoes.
- Bake in the preheated oven for 20-25 minutes or until they are crispy and golden brown. Keep an eye on them—the smell will let you know when they’re almost done!
- Garnish with fresh parsley before serving, if desired. Enjoy the melody of flavors, knowing you’re feeding your family with love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Parmesan Herb Smashed Potatoes, recipe, cooking, food