Ruth’s Chris Parmesan-Crusted Smashed Potatoes

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the potatoes in a large pot, cover with salted water, and boil for 15 to 20 minutes, until fork-tender.
3. Drain the potatoes and allow them to steam-dry for 5 minutes.
4. Arrange the potatoes on the prepared baking sheet, leaving space between each one.
5. Gently smash each potato with the bottom of a glass until flattened but still intact.
6. In a bowl, combine the melted butter, olive oil, garlic, salt, black pepper, garlic powder, and paprika.
7. Brush the mixture generously over each smashed potato.
8. Sprinkle the Parmesan cheese evenly over the tops, pressing lightly so it adheres.
9. Roast for 35 to 40 minutes, until deeply golden and crispy around the edges.
10. For extra crunch, broil for 2 to 3 minutes at the end.
11. Garnish with parsley or chives and serve hot.

Variations

• Add shredded mozzarella along with Parmesan for a cheesier finish.
• Sprinkle with crushed red pepper flakes for a subtle kick.
• Use Pecorino Romano for a sharper, saltier crust.
• Finish with a drizzle of garlic butter just before serving.

Tips

• Let the potatoes steam-dry after boiling to prevent sogginess.
• Use freshly grated Parmesan for the best melting and crisping.
• Flip the potatoes halfway through roasting for even browning.
• Add a second sprinkle of Parmesan during the last 10 minutes for an extra-crispy crust.