Ingredients
Equipment
Method
- Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes until fork-tender, then drain.
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Arrange potatoes on the sheet. Gently flatten each with a glass or masher to create wedge shapes.
- Mix olive oil and minced garlic. Drizzle over the smashed potatoes. Season with salt and pepper.
- Bake for 20–25 minutes until golden and crisp. For extra crunch, broil for 2 minutes at the end.
- Sprinkle hot potatoes with grated Parmesan and chopped parsley. Serve immediately.
Nutrition
Notes
Swap in melted butter for richness or try rosemary instead of parsley. Don’t overcrowd the pan and always salt the boiling water for best results. Finish with cheese after baking to avoid burning. Store leftovers in an airtight container and reheat in the oven for best texture.