Ingredients:

  • 1.5 lbs (680g) small Yukon Gold or baby potatoes, scrubbed
  • 4 tbsp (57g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
  2. While potatoes are boiling, melt butter in a small saucepan or microwave-safe bowl. Add minced garlic and cook over low heat (or in short bursts in the microwave) until fragrant but not browned (about 1-2 minutes). Remove from heat and set aside.
  3. Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil. Place potatoes on the baking sheet and use a potato masher (or the bottom of a glass) to gently flatten each potato to about 1/2-inch thickness.
  4. Drizzle the smashed potatoes with remaining olive oil. Sprinkle with salt, pepper, garlic powder, and onion powder.
  5. Brush each potato with the prepared garlic butter. Sprinkle generously with Parmesan cheese.
  6. Bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.
  7. Remove from oven and garnish with fresh parsley. Serve immediately with extra Parmesan cheese, if desired.