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Lunch recipe · from the recipe book

Crispy Smashed Parmesan Russet Potatoes

Golden smashed potatoes with craggy, crisp Parmesan-garlic edges, fluffy centers and a bright lemon-parsley finish.

Crispy Smashed Parmesan Russet Potatoes

Ingredients

  • 3½ medium700 gRusset potatoescut into 2-inch chunks
  • 8½ cups2,000 gWater
  • ½ tsp3 gSalt
  • 2 tbsp27 gOlive oil
  • 3 cloves9 gGarlicminced
  • ⅓ cup grated35 gGrated Parmesan
  • ¾ tsp1 gDried rosemarycrumbled
  • ½ tsp1 gBlack pepper
  • 2 tbsp chopped8 gFresh parsleychopped
  • 2 tsp10 gLemon juice

Steps

  1. Preheat the oven to 450°F (230°C) and set out a large sheet pan.
  2. Put the potato chunks and water in a pot with half of the salt, bring to a boil and simmer 12–15 minutes until a knife slides in easily.
  3. Drain the potatoes well and let them steam dry for 5 minutes.
  4. Meanwhile, stir the olive oil and garlic together in a small bowl to make garlic oil.
  5. Brush half of the garlic oil over the sheet pan, spread the potatoes on it, and press each one flat with the bottom of a glass to about 1/2 inch thick.
  6. Brush the remaining half of the garlic oil over the tops, then sprinkle with the remaining half of the salt, the rosemary and the black pepper.
  7. Roast for 20 minutes until the bottoms are golden and crisp.
  8. Sprinkle the Parmesan over the potatoes and roast 5–8 minutes more until the cheese is melted and browned.
  9. Drizzle with the lemon juice, scatter the parsley over the top and serve hot.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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