Description
Crispy Garlic Parmesan Potatoes
Ingredients:
1 lb baby potatoes
3 tbsp olive oil
3 cloves garlic, minced
1/4 cup Parmesan cheese
1/4 tsp chili flakes
1/2 tsp salt
Fresh basil for garnish
Sriracha ketchup for dipping
Preparation:
Cook Potatoes: Boil until fork-tender, drain and cool slightly.
Fry: Smash slightly, fry in olive oil until crispy.
Add Heat: Toss with garlic, Parmesan, chili flakes, and salt.
Serve: Garnish with basil and serve with Sriracha ketchup.
Tip: Adjust chili flakes for your spice tolerance.
#SpicyCrispyBites
Step-by-Step Guide
1. Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until easily pierced with a fork.
2. Drain the potatoes thoroughly and let them cool for 5-10 minutes until they are safe to handle. This step is crucial for achieving the right texture for smashing.
3. On a cutting board or plate, gently press down on each potato with the flat bottom of a glass or mug until it is flattened but still holding together. The craggy edges are where the crispiness forms.
4. Heat the olive oil in a large skillet over medium-high heat. Carefully add the smashed potatoes in a single layer, working in batches if necessary. Fry for 4-5 minutes per side until deeply golden and crispy.
5. Reduce the heat to low. Add the minced garlic to the skillet and toss with the potatoes for about 30 seconds until fragrant—be careful not to burn it.
6. Remove the skillet from the heat. Immediately sprinkle the Parmesan cheese, chili flakes, and salt over the hot potatoes. Toss vigorously until the cheese melts and forms a coating.
Serving Suggestions
These crispy potatoes are incredibly versatile. Serve them as a standout side dish with grilled steak, roasted chicken, or baked salmon. For a vegetarian feast, pair them with a creamy mushroom risotto or a large garden salad. They also make a phenomenal appetizer or game-day snack; simply place them on a platter with small bowls of the Sriracha ketchup and a garlic aioli for dipping. Garnish with fresh, torn basil leaves just before serving for a pop of color and freshness.
How-to Summary
Boil baby potatoes until tender, smash them flat, and pan-fry in olive oil until golden and crispy. Toss the hot potatoes with minced garlic, grated Parmesan cheese, red chili flakes, and salt. Finish with a garnish of fresh basil and serve with a spicy Sriracha ketchup for dipping.
Frequently Asked Questions
Can I use a different type of potato? Yes, while baby potatoes are ideal, you can use larger Yukon Gold or red potatoes. Cut them into 1.5-inch chunks before boiling and follow the same process.
How can I make this recipe in the oven? For a baked version, toss the smashed potatoes with oil, spread on a parchment-lined baking sheet, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway. Add the garlic, Parmesan, and spices in the last 5 minutes.
My cheese clumped together. How do I prevent this? Ensure your potatoes are very hot when you add the Parmesan. Remove the skillet from the heat and sprinkle the cheese evenly, tossing quickly so the residual heat melts it into a coating.
Can I prepare these ahead of time? You can boil and smash the potatoes a few hours in advance. Keep them covered in the fridge. Let them come to room temperature before frying for the crispiest result.
What’s a good substitute for fresh garlic? For a milder flavor, you can use 3/4 teaspoon of garlic powder. Add it with the other dry spices instead of sautéing it in the pan.
Common Mistakes to Avoid
Avoid boiling the potatoes until they are mushy; they should be just fork-tender to hold their shape when smashed. Do not overcrowd the skillet when frying, as this steams the potatoes instead of crisping them. Work in batches if needed. Do not add the Parmesan cheese over direct high heat, as it will burn and become bitter—always remove the pan from the heat first. Finally, do not skip the step of letting the boiled potatoes cool slightly; handling them while scalding hot is dangerous and they will fall apart too easily.
Conclusion
These Crispy Garlic Parmesan Potatoes are a simple yet spectacular dish that delivers maximum flavor and texture with minimal effort. The combination of crispy edges, savory garlic, salty Parmesan, and a hint of chili heat is truly irresistible. Whether served as a comforting side or a crowd-pleasing appetizer, this recipe is sure to become a regular in your culinary rotation. Remember the key tips: don’t overcook the potatoes, give them space in the pan, and toss the cheese off the heat for perfect results every time.
