Crispy Parmesan & Olive Oil Smashed Russet Potatoes
Crispy Parmesan & Olive Oil Smashed Russet Potatoes are a phenomenal side dish and a great way to mix up your usual potato game. Olive oil, parmesan cheese, garlic powder and butter flavor these russets to perfection.
Ingredients
- 6 Large russet potatoes
- 1 Tablespoon + ½ Teaspoon salt
- ¼ + ¼ Cup olive oil
- ½ Cup butter, melted
- ¼ Cup shredded parmesan cheese
- 2 Teaspoons seasoned salt
- 1 Teaspoon garlic powder
- 1 Teaspoon dried parsley
- 1 Teaspoon dried oregano
- ½ Teaspoon black pepper
Instructions
- Rinse the russet potatoes clean. Add whole potatoes to a large pot and fill with water just covering the tops of the potatoes. Add 1 tablespoon of salt. Set on high heat until the water is boiling. Once the water is boiling, reduce to medium heat and allow potatoes to boil for 30 minutes. Drain and cool.
- Preheat oven to 385°F. On a pan sprayed baking pan, drizzle ¼ cup of olive oil. Place the potatoes spread out on the pan. Using a potato masher, lightly press down in the middle of the potato to "smash" them. You want the potato to be pushed down and slightly broken apart, but still intact mostly. Do not push the masher all the way down to the pan.
- Melt butter for 30 seconds in the microwave. Brush or drizzle onto the potatoes evenly. Season the potatoes with ½ teaspoon salt, shredded parmesan cheese, seasoned salt, garlic powder, dried parsley, dried oregano and black pepper. Drizzle the remaining ¼ cup of olive oil over the tops of the potatoes. Bake for 25 minutes.
