After Tasting This, I’m Never Having Potatoes Any Other Way Again! Recipe

I made Upside Down Potatoes, and after tasting this, I’m never having potatoes any other way again!

I thought I knew potatoes until I made this. After tasting this, I’m never having potatoes any other way again.

The creamy Yukon Gold potatoes and raw garlic punch change everything, they somehow turn a plain side into the dish you bring when you want compliments. I kept waiting for the trick, for some complicated move, but it wasn’t that.

It’s one of those things you taste and go huh, why didn’t anybody tell me sooner. I still don’t fully get why it works but I keep making it, and yes I sometimes call it Upside Down Potatoes just for fun.

Ingredients

• Creamy, thin-skinned potatoes, good fiber and potassium, richly starchy yet buttery.
• Heart healthy fat, adds savory mouthfeel and golden crisping, not sweet.
• Richer flavor, delivers caramelized edges, mostly fat with vitamin A, decadent.
• Pungent, aromatic, adds savory bite, has trace protein and immune friendly compounds.
• Sharp, salty umami, adds protein and calcium, melts into crispy cheesy bits.
• Piney, resinous herb, little calories, strong aroma that makes potatoes taste fancy.
• Earthy, subtle floral note, pairs great with garlic and butter, tiny leaves.
• Bright citrus pop, gives acidity and lift, optional but it wakes flavors.

Ingredient Quantities

• 1 1/2 lb small Yukon Gold or baby potatoes, rinsed (about 20)
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves, chopped
• 1/2 cup finely grated parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest (optional but it brightens things)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• flaky sea salt for finishing, optional

How to Make this

1. Preheat oven to 450 F and put a rack in the middle; meanwhile bring a large pot of water to a boil and add 1 tsp kosher salt.

2. Add the potatoes whole to the boiling water and cook until you can pierce them easily with a fork, about 12 to 15 minutes depending on size. Drain really well and let them sit in the colander a minute so the steam dries them out.

3. While the potatoes drain, melt the butter and stir together with 2 tbsp olive oil, the chopped rosemary, chopped thyme, 1/2 tsp kosher salt, 1/2 tsp black pepper. Mince the garlic and keep it separate for now.

4. Line a rimmed baking sheet with foil or parchment and drizzle the remaining 1 tbsp olive oil on it. Arrange the potatoes on the sheet without crowding, and gently smash each potato with the bottom of a glass or a potato masher until they’re about 1/2 inch thick but still in one piece.

5. Brush each smashed potato generously with the herb butter mixture so they get coated in the oil and herbs. This helps them crisp up and soak in flavor.

6. Roast for about 15 minutes until edges start to brown. Pull the pan out, sprinkle the minced garlic and the grated Parmesan evenly over the potatoes, then put back in the oven for another 7 to 12 minutes until the cheese is melted and golden and the potatoes are crisp.

7. Remove from oven, sprinkle chopped parsley and the optional lemon zest over everything to brighten the flavor. Taste and add flaky sea salt if you like an extra crunch.

8. Serve hot. Tip: don’t overcrowd the pan, and let the potatoes steam-dry after boiling so they get maximum crispiness in the oven.

Equipment Needed

1. Oven, preheat to 450 F
2. Large pot for boiling the potatoes, with a lid
3. Colander or strainer to drain and let them steam-dry
4. Rimmed baking sheet, lined with foil or parchment
5. Potato masher or the bottom of a sturdy glass to smash the spuds
6. Small bowl and spoon to mix melted butter, oil and herbs
7. Pastry brush or spoon to coat each potato generously
8. Knife and cutting board for chopping rosemary, thyme, garlic and parsley
9. Microplane or fine grater for Parmesan and lemon zest, plus measuring spoons for salt and pepper

FAQ

After Tasting This, I’m Never Having Potatoes Any Other Way Again! Recipe Substitutions and Variations

• Potatoes: swap Yukon Gold for baby red potatoes or fingerlings, same waxy texture, use 1 to 1.
• Extra virgin olive oil: use avocado oil or grapeseed oil 1 to 1 if you want a higher smoke point, or melted ghee for extra richness.
• Unsalted butter: swap with ghee or a neutral oil for dairy free, use the same amount; if you use salted butter cut back on the added kosher salt.
• Parmesan cheese: try Pecorino Romano or Asiago for similar salty umami, or nutritional yeast as a vegan option, start with about 3 to 4 tbsp and adjust to taste.

Pro Tips

1. Rough up the skins after draining: put the hot potatoes back in the empty pot or give the colander a good shake for 20 to 30 seconds so the skins crack a bit. Those ragged edges = way more surface area to get crispy.

2. Heat the sheet pan first: slide your rimmed sheet into the oven while it preheats so the potatoes hit a hot surface and start browning right away. It makes a huge difference for crispiness.

3. Parboil ahead and dry them out: you can parboil a day ahead, spread the cooled potatoes on a tray uncovered in the fridge to dry. That extra drying time concentrates flavor and gives much better crunch when you roast.

4. Add garlic and cheese at the last minute and finish hot: put garlic and finely grated parmesan on in the final few minutes, then if you want extra color give them a quick broil but watch closely so nothing burns. Sprinkle flaky sea salt and lemon zest just before serving for the best contrast.