Ingredients:

  • 5 lbs Baby Potatoes (Yukon Gold or small Red Potatoes), scrubbed
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt (for boiling)
  • 1 Large Egg, lightly beaten
  • 1 cup Parmesan Cheese, finely grated
  • 1/2 cup Panko Breadcrumbs
  • 2 cloves Garlic, minced very finely
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Black Pepper, freshly ground
  • Pinch Flaky Sea Salt (for finishing)

Instructions:

  1. Place potatoes in a saucepan, cover with cold water, add 1 tsp salt. Bring to a boil, then simmer until easily pierced with a fork (about 15–20 minutes). Drain completely and let steam dry for 5 minutes.
  2. Preheat oven to 425°F (220°C). Arrange the hot potatoes on a lined baking sheet. Using the bottom of a heavy glass or mug, gently press down on each potato until it’s about ½-inch thick (they should look cracked but hold together).
  3. In a shallow dish, whisk together the Parmesan, Panko breadcrumbs, minced garlic, chopped parsley, black pepper, and 1 Tbsp of olive oil until well combined. In a separate small bowl, lightly beat the egg.
  4. Lightly brush or drizzle the tops of the smashed potatoes with the beaten egg. Then, press the tops of each potato firmly into the Parmesan mixture, ensuring a thick crust adheres.
  5. Drizzle the remaining 1 Tbsp of olive oil lightly over the potatoes and baking sheet. Bake for 20 minutes.
  6. Carefully remove the tray. If necessary, use tongs to turn the potatoes over gently so the other side also crisps up against the baking sheet. Return to the oven for another 15–20 minutes, until the crust is deeply golden brown and the potatoes are crispy throughout.
  7. Transfer to a platter. Sprinkle immediately with flaky sea salt to taste. Serve hot.