I could never turn down a crispy potato, friends. These are so delicious! I’m assuming you don’t have leftover potatoes in your fridge right now so I wrote this recipe starting with raw yukon gold baby potatoes. So excited to share this recipe with you for these crispy smashed potatoes topped with roasted garlic, balsamic shallots, freshly grated parmesan, lemon zest and green onions! These are heavenly and are sure to please all your guests.
Peel the shallots. Cut in half and then cut thin half circles.
In a large pan, heat olive oil and add the shallots, sauté on medium heat until slightly caramelized. Add the balsamic vinegar and sauté until vinegar dissolves.
Cool and store in the refrigerator in a closed jar until ready to use. You can make this a week ahead of time if needed.
Lightly drizzle olive oil on halved garlic heads, place the tops on the bottom parts, place in foil and wrap tightly.
Bake at 400F for about 25-30 minutes or until roasted.
Cool before handling. When ready to use, squeeze the cloves in a bowl. You can make this a week ahead of time if needed.
In a large saucepan, place cleaned potatoes (unpeeled) and cover with water, a bit over the tops.
Add salt to the water (I like to taste my water to measure how much salt I need) and bring to a boil.
Once boiling, reduce heat and simmer until potatoes are tender, about 20-30 minutes. This depends on how big your potatoes are.
Drain potatoes and let them cool.
Preheat oven to 450F.
Cool for five minutes in a baking sheet, then using the bottom of a mason jar or a glass, gently smash each potato.
Drizzle each potato with olive oil, then sprinkle with salt.
Place tray in the oven and bake for 15 minutes.
Remove from oven and flip each potato to the other side. Drizzle with remaining olive oil and sprinkle with salt.
Continue to bake for an additional 15 minutes until brown and crispy.
Remove from the oven, add roasted garlic, balsamic caramelized onions and parmesan cheese, bake until cheese has melted, about 5 more minutes.
Finally remove the tray from the oven, zest one lemon and sprinkle with green onions.
Place on a platter, serve and enjoy!