Ingredients
Method
Step-by-Step Instructions
- Boil the Baby Potatoes: Place washed baby Yukon Gold potatoes in a large pot. Cover with cold water by 1 inch. Add 1 tbsp coarse sea salt and 1/2 tsp baking soda. Bring to a rapid boil over high heat, then reduce to medium and simmer for 15 to 18 minutes until fork-tender all the way through.
- Steam Dry: Drain the potatoes thoroughly in a colander. Let them sit in the colander for 5 minutes so surface moisture evaporates completely—this steam-drying step is essential for maximum crunch!
- Preheat Oven & Sheet: Preheat oven to 450°F (230°C). Line a large heavy-duty rimmed baking sheet with parchment paper and drizzle lightly with 1 tbsp olive oil.
- The Glass Smash Technique: Arrange potatoes on the prepared sheet with ample space between them. Using the flat, oiled bottom of a glass drinking cup, mason jar, or potato masher, press down firmly on each potato to flatten into an even 1/2-inch thick disc with fractured, craggy edges.
- Brush Garlic Herb Butter: In a small bowl, whisk together melted butter, remaining 1 tbsp olive oil, minced garlic, rosemary, smoked paprika, onion powder, sea salt, and black pepper. Generously brush the tops and cracked nooks of each smashed potato.
- Roast to Golden Perfection: Roast at 450°F for 20 minutes until the edges are deep golden-brown and crackling crisp. Sprinkle freshly grated parmesan cheese generously over the potatoes and return to the oven for 3 to 5 minutes until the cheese is melted, bubbling, and golden.
- Garnish & Serve: Remove from oven, scatter chopped fresh parsley on top, and serve piping hot with creamy garlic sour cream or herbed ranch dip!