Vegetables & Sides

Crispy Garlic-Parmesan Smashed Potatoes - 2026
​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Ron Wozny

Serves 4-6

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INGREDIENTS
  • 2 lb small Yukon Gold or baby potatoes 
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Freshly grated Parmesan
  • Chopped parsley or chives

​​​PREPARATION
  1. Put the potatoes in a pot, cover with cold water, salt it generously, and bring to a boil. Cook 15–20 minutes, until completely fork-tender. 
  2. Drain and let them steam-dry for about 5 minutes. This helps them crisp. 
  3. Put them on an oiled sheet pan and smash each to about ½-inch thick with a spatula or the bottom of a glass or measuring cup. 
  4. Drizzle generously with olive oil. Season with kosher salt, black pepper, garlic powder, and a little onion powder. 
  5. Roast at 450°F for 20–30 minutes, until deeply golden and crispy around the edges. Don't flip them. 
  6. Remove from oven, sprinkle with freshly grated Parmesan, and bake an additional 5 minutes. 
  7. Finish with chopped parsley or chives. 
Optional: Melt 2 tablespoons butter with 1 minced garlic clove and brush that over them when they come out of the oven. Do this at the end rather than before roasting because it can burn at 450°.