Equipment
Ingredients
Potatoes
- 800 g baby yellow potatoes, scrubbed clean
- 2000 ml water
- 15 g kosher salt
Garlic Parmesan Coating
- 45 ml extra virgin olive oil
- 3 garlic, minced
- 4 g kosher salt
- 2 g black pepper, freshly cracked
- 40 g parmesan cheese, freshly grated
Garnish
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Place the potatoes in a large pot, cover with cold water, and add the generous amount of kosher salt for boiling. Bring to a boil over medium-high heat.
Reduce heat slightly and simmer until the potatoes are completely fork-tender but not falling apart, about 15 to 20 minutes.
Drain the potatoes in a colander and let them sit for 5 minutes to allow excess steam to evaporate. This drying step is crucial for achieving a crispy exterior.
While the potatoes are drying, preheat the oven to 220C/430F. Line a baking sheet with parchment paper.
In a small mixing bowl, whisk together the olive oil, minced garlic, kosher salt, and black pepper.
Transfer the dry potatoes to the prepared baking sheet, leaving ample space between each. Using the flat bottom of a heavy glass, gently press down on each potato to smash it to a thickness of about 1.5 cm (0.5 inch).
Brush the garlic-herb olive oil mixture generously over the tops of the smashed potatoes, ensuring the oil settles into the crevices.
Roast the potatoes in the preheated oven at 220C/430F for 20 minutes until the edges begin to turn deeply golden and crisp.
Remove the baking sheet from the oven, sprinkle the freshly grated parmesan cheese evenly over each potato, and return to the oven for 5 more minutes.
Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately while hot and crispy.
Chef's Notes
- Allowing the boiled potatoes to steam-dry in the colander is the secret to a perfectly crispy exterior; residual moisture is the enemy of crispiness.
- Do not skimp on the olive oil. The oil essentially shallow-fries the bottom of the potatoes right on the baking sheet, creating that coveted crunch.
- A light coating of oil on the bottom of your heavy glass will prevent the delicate potato skins from sticking and lifting when you pull the glass away.
- Freshly grated parmesan cheese contains more moisture than pre-shredded varieties, allowing it to melt seamlessly and form a crisp, unified crust rather than burning.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 200C/400F oven or air fryer for 5-8 minutes until crisp. Do not microwave.
