Ingredients
- 2 lb baby potatoes, preferably Yukon Gold or small yellow potatoes
- 2 tbsp olive oil
- 2 tbsp melted butter
- 2–3 tbsp freshly grated Parmesan, plus a little extra for finishing
- 2–3 tsp The Secret — Pit-Smoked Garlic Seasoning, or to taste
- Chopped fresh parsley, optional
Directions
1. Boil the potatoes.
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook for about 15–20 minutes, until completely fork-tender. You want them soft enough to smash without falling apart.
2. Drain and dry.
Drain well and let the potatoes sit for 5 minutes. Letting the steam escape and the skins dry helps them get much crispier.
3. Smash 'em.
Heat the oven or grill to 425°F. Place the potatoes on a lightly oiled sheet pan or grill-safe pan. Using the bottom of a glass or measuring cup, gently smash each potato to about ½ inch thick.
Don't flatten them into pancakes. The rough, broken edges are what get ridiculously crispy.
4. Make The Secret butter.
Combine the melted butter, olive oil and about 2 teaspoons of The Secret.
Brush or spoon the mixture generously over each smashed potato, making sure some gets down into all the cracks.
5. Add the Parmesan.
Sprinkle each potato with freshly grated Parmesan, followed by another light shake of The Secret over the top.
6. Get 'em crispy.
Roast at 425°F for 20–25 minutes, until the bottoms and ragged edges are deeply golden and crispy.
For an even harder finish, give them another 2–3 minutes under the broiler at the end. Watch them closely—the Parmesan can go from golden to burned quickly.
7. Finish and serve.
Hit the potatoes with a little more Parmesan while they're hot and, if you want it, a small amount of chopped parsley.
Taste one before adding more seasoning. The Secret should be the dominant savory/garlic flavor, not just another garnish.
SHAKEWORTHY TIP
More cracks = more crispy bits.
Don't make the potatoes perfectly flat or smooth. Those torn-up edges catch the butter, Parmesan and The Secret and become the best part.