Smashed Potatoes Pressure Cooker Style
These smashed potatoes cook fast in the pressure cooker, then get drizzled, seasoned, and roasted until golden and crispy with melted parmesan on top.
Equipment
- 1 Potato masher or glass bottom for smashing
- 1 Baking sheet with parchment for roasting
Ingredients
Main Ingredients
- 1.5 pounds small white potatoes
- 1.5 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup freshly grated parmesan cheese
Instructions
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Place potatoes in pot, cover with water and boil until fork-tender (15–20 minutes).
- Drain potatoes and let dry for a few minutes.
- Transfer potatoes to baking sheet and gently smash each using a masher or glass bottom.
- Drizzle with olive oil and sprinkle garlic powder, salt, and pepper evenly.
- Roast in oven for 20–25 minutes until edges are golden and crispy.
- Sprinkle parmesan cheese on top and roast an additional 2–3 minutes.
- Cool slightly and serve warm. Garnish with fresh herbs if desired.
Notes
To make this dairy-free, skip the cheese or use nutritional yeast. Store leftovers in the fridge and reheat in the oven to keep them crisp.