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–+ servings
Crispy Smashed Potatoes topped with melted cheese in a black cast iron skillet on a striped kitchen towel
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Crispy Smashed Potatoes

Smashed baby yukon potatoes are perfectly cooked in a cast iron skillet that gives them a crispy texture and flavored with herbs and Parmesan cheese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Donya Mullins

Ingredients

  • 1 ½ pound new potatoes - washed
  • Salt
  • 2 tablespoon butter
  • 2 tablespoon vegetable oil
  • ¼ teaspoon dried thyme
  • fresh cracked pepper
  • ¼ cup freshly grated parmesan cheese

Instructions

  • Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat then reduce to a simmer cooking potatoes until done. Approximately 20 minutes. Drain potatoes.
  • Preheat oven to 400 degrees.
  • Heat oil and butter in a cast iron skillet until better is melted. Add potatoes to skillet. Using a potato masher or large fork, smash each potato until skin is broken.
  • Sprinkle potatoes with thyme, salt and pepper.
  • Place skillet in oven. Cook potatoes until a crispy edge forms around the pan, about 8 minutes. Remove from oven. Sprinkle on parmesan cheese and return to oven for an additional 8 to 10 minutes or until potatoes are crunchy on top.
  • Remove skillet from oven. Sprinkle with fresh parsley and serve.