Ingredients
Scale
- 2 pounds baby potatoes (Yukon Gold or red potatoes work best)
- 2 tablespoons olive oil
- 1 packet (1 ounce) ranch seasoning mix
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (optional, for a hint of Southern flair)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Place the potatoes in a large pot and cover them with water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes. You’ll know they’re ready when a fork easily pierces through.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, gently smash each potato with the bottom of a glass or a potato masher until they’re about 1/2-inch thick. Be careful not to smash them too much—you want them to hold together.
- Arrange the smashed potatoes on the prepared baking sheet. Drizzle them with olive oil, ensuring they’re well-coated, then sprinkle with the ranch seasoning mix, garlic powder, rosemary, salt, and pepper.
- Sprinkle the grated Parmesan cheese generously over the potatoes. Remember, more cheese means more crispy, golden edges!
- Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges. This is where the magic happens, so resist the temptation to open the oven too often.
- Once baked, remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
