It’s cold and I just want to eat potatoes (Crispy Garlic-Parmesan Smashed Potatoes)

**Ultra Crispy Garlic-Parmesan Smashed Potatoes**

Prep Time: 20 minutes  Time: 45 minutes 

Serves 4 to 6

Ingredients

* 1 1/2 pounds medium-sized Yukon gold potatoes
* 1 tablespoon kosher salt, plus more as needed
* 3 tablespoons unsalted butter (for vegan, use all olive oil), room temperature 
* 3 medium garlic cloves, minced or grated
* 1 tablespoon finely chopped parsley or chives (optional)
* 1/3 cup (35 grams) grated Parmesan or Pecorino cheese
* Kosher salt and freshly ground black pepper, to taste
* 2 to 3 tablespoons extra virgin olive oil, more as needed

Instructions

Heat oven to 425°F (400ºF with convection fan) and set a rack in the middle slot. 

**Boil the potatoes:**

Place the potatoes and 1 tablespoon kosher salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are fully fork-tender, 15 to 20 minutes, depending on size. It’s ok if the skin splits but try to keep them mostly whole. Drain the potatoes and let them dry in the colander for 5 minutes or so.

**Make the garlic-parmesan butter:**

In a small bowl, stir together the softened butter, grated garlic, herbs (if using) and parmesan. Season with salt and pepper, to taste and stir until combined. Set aside until ready to use. 

**Smash and roast the potatoes:**

Arrange the potatoes on a parchment-lined baking sheet (use 2, if needed), and toss with oil until each potato is lightly coated. Spread them out, leaving a little space between each. Use the bottom of a measuring cup or glass to gently smash them to about 1/4-inch thick.

Spread a little of the garlic butter over each potato. Bake for 35 to 45 minutes, until deep golden brown and crispy. No need to flip.  

Serve hot, sprinkled with parsley or chives, if desired. These are great on their own, or paired with one of the sauces listed above. 

Omg yes 😭🥔 It’s cold and crispy garlic-parmesan smashed potatoes sound *perfect* right now.