crispy garlic-rosemary smashed potatoes

prep: 10 MINUTES | cook: 1 HOUR 10 MINUTES | total: 1 HOUR 20 MINUTES | serves 6

This is one of my favorite recipes to share with people because they’re always amazed that they can re-create the rich, buttery, crispy-yet-creamy potatoes that they usually order at a restaurant. The first secret is using baby potatoes, which are nice and tender. (I usually buy the red ones, but small purple or golden potatoes are fine too.) The second is boiling the potatoes so they’re perfectly creamy on the inside. Then you gently smash them (this is not the time to get out all of your frustrations!) and top with a savory mix of Parmesan, rosemary, and garlic. And simply roast until they’re golden and crisp. Oh, and don’t forget to baste with butter! It’s not hard to imagine why we get a lot of requests for this recipe whenever we have people over.

Nonstick cooking spray

2 pounds small red (or purple or golden) potatoes, scrubbed

Kosher salt

½ cup grated Parmesan cheese

5 garlic cloves, minced

1½ teaspoons finely chopped fresh rosemary

3 tablespoons extra-virgin olive oil

¼ teaspoon freshly ground black pepper

3 tablespoons unsalted butter, melted

1 Preheat the oven to 450°F. Grease a large baking sheet with nonstick cooking spray and set aside.

2 Place the potatoes in a large pot and add just enough cold water to cover. Season with a generous pinch of salt and bring to a boil over high heat. Reduce the heat to medium and cook uncovered for 30 minutes, until the potatoes are fork-tender. Drain.

3 Arrange the potatoes on the prepared baking sheet. Using the bottom of a jar or glass, gently press down on the potatoes until they are smashed but still in one piece. You want them to hold together, so don’t press too hard!

4 In a small bowl, mix together the Parmesan, garlic, and rosemary.

5 Drizzle the potatoes evenly with the olive oil, season with 1 teaspoon salt and the pepper, and sprinkle with the Parmesan topping. Roast for 30 minutes. Drizzle the potatoes evenly with the melted butter and return them to the oven for 10 to 12 minutes, until the potatoes are crispy. Serve warm.