This side is crisp at the edges and tender in the middle, with salty Parmesan and aromatic rosemary throughout. A hit of garlic and a touch of lemon zest brighten the savory, buttery flavor. Each potato offers a crunchy exterior that gives way to a pillowy interior for satisfying contrast. Serve warm alongside roasted meats, grilled fish, or as part of a casual weeknight meal or holiday spread.
Ingredients
- Baby potatoes (1.5 lb / 700 g)
- Olive oil (2 tbsp)
- Unsalted butter, melted (2 tbsp)
- Grated Parmesan cheese (1/2 cup / 50 g)
- Fresh rosemary, finely chopped (1 tbsp)
- Garlic, minced (2 cloves)
- Lemon zest (1 tsp)
- Kosher salt (1 tsp) plus more for finishing
- Freshly ground black pepper (1/2 tsp)
- Flaky sea salt (for sprinkling, optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Place the baby potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until just tender when pierced with a fork, about 12–15 minutes depending on size.
- Drain the potatoes and let them sit in the colander for 1–2 minutes to dry. Transfer to the prepared baking sheet and use a heavy-bottomed cup or potato masher to gently press each potato until it flattens to about 1/2-inch thickness.
- In a small bowl whisk together olive oil, melted butter, minced garlic, lemon zest, chopped rosemary, salt, and pepper. Spoon or brush the mixture evenly over each smashed potato, making sure the garlic and rosemary get into the crevices.
- Sprinkle the grated Parmesan over the potatoes, pressing lightly so it adheres. Arrange potatoes in a single layer without overlapping.
- Roast in the preheated oven until the edges are deeply golden and crisp and the cheese is melted and slightly browned, about 20–25 minutes. For extra crispness, switch to broil for 1–2 minutes—watch closely to avoid burning.
- Remove from the oven and let cool for 2 minutes. Sprinkle with flaky sea salt if desired and add a final crack of black pepper.
- Serve warm straight from the baking sheet or transfer to a platter. These are best eaten the same day while edges remain crisp.
Tips or Variations
- Swap Parmesan for Pecorino or a sharp cheddar for a different flavor profile.
- For an herb twist, use chopped thyme or oregano in place of rosemary.
