Parmesan Herb Crusted Smashed Potatoes

Crispy on the outside, tender in the middle, and loaded with flavor – these potatoes are going to become one of your go-to recipes. They go perfectly with grilled meats or salmon; they also pair beautifully with eggs for breakfast. Summer is the perfect time to enjoy crispy, salty potatoes with plenty of fresh garden herbs!

1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring water to a boil. Reduce heat and simmer until the potatoes are just barely fork tender, about 15 minutes. Drain and allow the potatoes to cool slightly.

2. Preheat oven to 425. Brush a large, rimmed baking sheet with 2 tablespoons of olive oil. Place the boiled potatoes on the baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until it’s about 1/4-inch thick.

3. Combine parmesan, salt, garlic powder and black pepper in a small bowl. Drizzle potatoes with the remaining tablespoon of olive oil and sprinkle with cheese/seasoning blend. Bake for 30 minutes.

4. Garnish potatoes with fresh chopped parsley and dill. Enjoy!

Parmesan Herb Crusted Smashed Potatoes

Serves 4

All you need:

1 (1.5 pound) bag little Yukon gold potatoes

3 tablespoons olive oil, divided

2 tablespoons grated Parmesan cheese

1 teaspoon kosher salt (or flaky sea salt)

1/2 teaspoon garlic powder

Freshly ground black pepper, to taste

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped dill

All you do:

1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring water to a boil. Reduce heat and simmer until the potatoes are just barely fork tender, about 15 minutes. Drain and allow the potatoes to cool slightly.
2. Preheat oven to 425. Brush a large, rimmed baking sheet with 2 tablespoons of olive oil. Place the boiled potatoes on the baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato until it’s about 1/4-inch thick.
3. Combine parmesan, salt, garlic powder and black pepper in a small bowl. Drizzle potatoes with the remaining tablespoon of olive oil and sprinkle with cheese/seasoning blend. Bake for 30 minutes.
4. Garnish potatoes with fresh chopped parsley and dill. Enjoy!