Can I Make These Potatoes Ahead?
You can boil the potatoes a day ahead, cool them to room temperature, and then cover and refrigerate overnight. Smash, season, and bake the following day. Since you are starting with cold potatoes, add 2 minutes to the initial baking time to ensure a crisp exterior. P.S. You can easily double this recipe to serve a crowd (highly recommended!).
Our Best Potato Recipes:
Roasted smashed potatoes are one of my favorite ways to enjoy potatoes. My children usually aren’t fans of potatoes, but they love these! Here are some of the potato recipes that always receive rave reviews:
These cheesy smashed potatoes have a crispy outer layer and a creamy center.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Servings: 6 as an appetizer
- Bring a pot of water to a boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once the water has boiled, carefully add the potatoes, then reduce the heat to a low boil and cook until the potatoes are tender and easily pierced with a fork. Drain the potatoes (total boiling time is 25-30 minutes depending on the size of the potatoes).
- Meanwhile, preheat the oven to 450˚F. Transfer the drained potatoes to a lined rimmed baking sheet, spacing them evenly.
- Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to a thickness of about 1/2″. Press gently so that the potatoes don’t break apart.
- Drizzle the tops with olive oil, then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 minutes. Flip the potatoes over with a spatula, drizzle the second side with oil, and season with more garlic salt and pepper. Bake for another 12-15 minutes or until the potatoes are crisp with golden brown edges.
- Sprinkle generously with parmesan cheese, then return to the oven for another 2-3 minutes or just until the cheese is melted. Garnish with parsley if desired and serve warm.
