Ingredients
1.5 pounds small potatoes, washed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese
1 tablespoon fresh parsley, chopped
Optional: 1/4 teaspoon paprika or chili flakes for depth
Instructions
Preheat oven to 425°F (218°C)
Place potatoes in a pot, cover with salted water, and boil for 10-12 minutes until just tender
Drain and let cool slightly
Using your palm or a rolling pin, gently smash potatoes into flat rounds
In a bowl, toss smashed potatoes with olive oil, minced garlic, salt, and pepper
Arrange on a parchment-lined baking sheet with space between pieces
Roast for 30-35 minutes, flipping halfway for even browning
After roasting, sprinkle grated parmesan and parsley over potatoes
Switch oven to broil, move rack to upper position, and broil 2-3 minutes until cheese melts and edges crisp
Notes
Use Yukon Gold or red potatoes for best texture
For halal alternative cheese, substitute parmesan with nutritional yeast or vegan parmesan
Test doneness with a fork—potatoes should still be slightly firm before smashing to prevent overcooking
If oven temperatures vary, check potatoes at 25 minutes and finish roasting as needed
Let rest 5 minutes before serving for maximum crispiness
- Prep Time: 15
- Cook Time: 45
- Category: High Protein Breakfasts
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg