These are possibly the best smashed potatoes you’ll ever have, full of crunch and flavor.
Ingredients
- About 12 Baby potato medley
- Olive oil (be generous)
- 1/3 cup Parmesan (shredded)
- 2-3 tbs cilantro (chopped)
- 1 tbs bread crumbs (I used homemade)
- Salt & black pepper
Instructions
- Cook the potatoes in salt water covered until you can poke with a fork about 12-15 minutes.
- Preheat oven to 450 F.
- Drain the potatoes, place on a baking sheet making sure not to crowd (as if you were baking cookies), with the back of your favorite cup smash the potatoes to almost flat.
- Drizzle with olive oil, salt and black pepper. Mix the cheese, 2-3 tablespoons of cilantro and 1 tablespoon of bread crumbs, top each potato with that mixture and press down, drizzle with more olive oil and bake on bottom shelf for 20-25 minutes until crispy from the bottom, last 5 minutes place on top shelf so you can get that golden color. Enjoy 😊.
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