Looking for easy and delicious Valentine’s Day dinner sides that will impress your date? 💕 💝💞
Single and want some delicious carbs? 😌
Look no further than the most gorgeous parsley smashed potatoes 😩🌱
Ultra crispy on the outside and fluffy potatoey heaven on the inside 😩😭
I’ve made these for literally YEARS and for almost every dinner party… there’s never any leftovers is all I can say 👏🏻
Tips for the crispiest potato 🤌🏻
😏parboil your potato for 12 minutes before roasting
😏high oven temp (I have it at 220°C)
😏smashed or roughed up so it gets ultra crispy
😏lots of salt to really leach out any excess water content in the potato
😏oil to basically fry those lil’ crisps!
😏fresh herbs because nothing beats a bit of extra ✨flavour✨
😏open to add Parmesan because… cheese 🧀 and it adds a crispy Parmesan crust on top 🤌🏻 magnificent!
Parsley Smashed Potatoes
(GF, Ve, NF, RSF)
-1 pound of any variety of small potatoes (I use Charlotte, mini Maris piper, or newt)
-3 to 4 cloves garlic, minced
-a good glug of olive oil
-flakey salt (to taste)
-a handful of parsley (about 1/2 a bunch), coarsley chopped
-optional 1/4 cup Parmesan (or vegan alternative!)
1. Preheat oven to 220°C.
2. Boil your potatoes in salted water for 12-15 minutes until tender.
3. Line the tray with your boiled and drained potatoes. Using the bottom of a glass, or even a flat potato masher, press the potatoes down to about 1 cm in height. They should look like little round disks.
4. Sprinkle your salt and garlic. Toss or brush in a good glug of olive oil. Place in oven for 15-20 minutes or until just starting to brown.
5. Remove from oven. Add your chopped parsley and Parmesan (if using) evenly across the potatoes. Place back in the oven and bake for another 15-20 minutes or until at the desired level of crisp!
Enjoy hot with literally anything or just eat them on their own 😌 they’re worth being the star of the show 💫
**P. S. If you don’t want to smash your potatoes, skip this step and you have some perfect roasties 👏🏻👏🏻👏🏻