Parmesan Ranch Smashed Potatoes

Crispy oven-roasted baby potatoes seasoned with ranch and Parmesan, then finished with parsley for an easy, flavorful side dish.

Prep: 10 min · Cook: 45 min · Yield: 4 · Method: Oven

Ingredients

• 2 pounds baby potatoes
• 3 tablespoons olive oil
• 1 ounce packet ranch seasoning
• 0.75 cup parmesan cheese
• 2 tablespoons fresh parsley
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Place the potatoes in a large pot and cover with cold water. Add the salt, bring to a boil over high heat, then reduce to a steady boil and cook until a knife slides easily into the centers, 15 to 20 minutes. Drain well. (about 20 min)
2. Heat the oven to 425°F. Transfer the potatoes to a large parchment-lined baking sheet. Press each potato with the bottom of a glass or measuring cup until about 1/2 inch thick. (about 5 min) — 425°F
3. Drizzle the potatoes with olive oil and sprinkle evenly with ranch seasoning and black pepper. Roast until the bottoms are browned and the edges are crisp, 20 to 25 minutes. (about 25 min) — 425°F
4. Sprinkle the Parmesan over the potatoes and return them to the oven until the cheese is melted and lightly golden, 3 to 5 minutes. (about 5 min) — 425°F
5. Scatter the parsley over the hot potatoes and serve immediately. (about 1 min)