Bada Bing Bada Banged Potatoes: A Crispy, Flavorful Delight

My grandmother, Nonna Emilia, had a way with potatoes. Not just any potatoes, mind you, but simple, rustic dishes that spoke of warmth and family. I remember the aroma that would fill her tiny kitchen, the sound of sizzling olive oil, and the way she’d effortlessly smash potatoes with a confident hand. These Bada Bing Bada Banged Potatoes evoke that same comforting feeling—crispy on the outside, creamy on the inside, and bursting with Italian-inspired flavors. They’re more than just a side dish; they’re a delicious memory in the making.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 20
• Yield: About 20 potatoes
• Dietary Type: Vegetarian

Ingredients

• 5 lbs tiny new potatoes
• ¾ cup olive oil
• ¼ cup melted butter
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried rosemary, crumbled
• ½ teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons minced fresh parsley
• ½ cup grated Parmesan cheese

Equipment Needed

• Large saucepan
• Rimmed baking sheet
• Large bowl

Instructions

1. Begin by preheating your oven to 400 degrees F (200 degrees C). Ensuring the oven is fully preheated is crucial for achieving that perfect crispy exterior.
2. Place the tiny new potatoes in a large saucepan and cover them with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and gently cook the potatoes until they are tender but still firm, about 20 minutes. You should be able to pierce them easily with a fork, but they shouldn’t be falling apart.
3. Drain the cooked potatoes thoroughly in a colander. Removing excess water is key to achieving crispy results in the oven.
4. Place the drained potatoes on a greased, rimmed baking sheet. A rimmed baking sheet is essential to contain the olive oil and butter mixture during roasting.
5. Now comes the fun part: smashing! Use the heel of your hand or a small pan to flatten each warm potato slightly, just enough to break the skin. This increases the surface area, creating more crispy edges.
6. In a large bowl, combine the olive oil, melted butter, 1 cup of the grated Parmesan cheese, dried basil, dried oregano, dried thyme leaves, dried rosemary, garlic powder, crushed red pepper flakes, salt, and black pepper. Whisk together until well combined to create a flavorful coating for the potatoes.
7. Add the smashed potatoes to the bowl with the olive oil and spice mixture. Toss well to ensure each potato is thoroughly coated. The coating is what gives the potatoes their intense flavor and contributes to their crispy texture.
8. Return the coated potatoes to the prepared baking sheet, leaving about ½ inch of space between each potato. This space allows for better air circulation and ensures even crisping.
9. Roast the potatoes in the preheated oven until they are lightly browned and slightly crispy, about 30 minutes. Check them periodically to ensure they aren’t burning. The exact cooking time may vary depending on your oven.
10. Once the potatoes are roasted to golden-brown perfection, remove them from the oven. Place the hot potatoes on a large platter.
11. Sprinkle the potatoes with the minced fresh parsley and the remaining ½ cup of grated Parmesan cheese. The fresh parsley adds a burst of freshness, and the extra Parmesan provides a final layer of cheesy flavor.
12. Serve immediately and enjoy!

Expert Tips & Tricks

• Potato Variety: While this recipe calls for tiny new potatoes, you can experiment with other small, thin-skinned potato varieties like fingerling or Yukon gold potatoes. Adjust cooking time as needed.
• Smashing Technique: Don’t be afraid to get a little aggressive when smashing the potatoes. The more surface area, the crispier they’ll get! However, be careful not to completely pulverize them.
• Spice Level: Adjust the amount of crushed red pepper flakes to control the heat. For a milder flavor, reduce or omit the red pepper flakes entirely.
• Make-Ahead Option: You can boil and smash the potatoes a few hours in advance. Store them in the refrigerator until ready to toss with the olive oil mixture and roast.
• Extra Crispy: For even crispier potatoes, try broiling them for the last few minutes of cooking, but watch them closely to prevent burning.

Serving & Storage Suggestions

Serve these Bada Bing Bada Banged Potatoes hot, straight from the oven, as a side dish to grilled meats, roasted chicken, or even as a vegetarian main course. They pair beautifully with a simple green salad or roasted vegetables.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them out on a baking sheet and bake at 350°F (175°C) until heated through and crispy, about 10-15 minutes. You can also reheat them in a skillet with a little olive oil. Freezing is not recommended as it affects the texture of the potatoes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	205.2 kcal	N/A
Calories from Fat	114 g	56%
Total Fat	12.7 g	19%
Saturated Fat	3.9 g	19%
Cholesterol	12.7 mg	4%
Sodium	272.4 mg	11%
Total Carbohydrate	18.7 g	6%
Dietary Fiber	2.1 g	8%
Sugars	1.6 g	6%
Protein	5.1 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Option: Substitute the butter with vegan butter or additional olive oil, and replace the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.
• Herb Variations: Experiment with different herbs like fresh thyme, rosemary, or sage. Add them during the last 10 minutes of roasting to prevent burning.
• Cheese Alternatives: If you’re not a fan of Parmesan, try using Pecorino Romano, Asiago, or even a sharp cheddar.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the olive oil mixture for an extra spicy kick.
• Garlic Lovers: Add a few cloves of minced fresh garlic to the olive oil mixture for a more intense garlic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular potatoes instead of tiny new potatoes?

A: Yes, you can use larger potatoes, but you’ll need to cut them into smaller, bite-sized pieces and adjust the cooking time accordingly.

Q: How do I prevent the potatoes from sticking to the baking sheet?

A: Make sure to grease the baking sheet thoroughly with olive oil or cooking spray before placing the potatoes on it.

Q: Can I add other vegetables to this dish?

A: Absolutely! Feel free to add other vegetables like bell peppers, onions, or zucchini to the baking sheet along with the potatoes.

Q: What if I don’t have dried herbs on hand?

A: You can use fresh herbs instead. Use about 1 tablespoon of each fresh herb, finely chopped. Add them during the last 10 minutes of roasting.

Q: How do I know when the potatoes are done?

A: The potatoes are done when they are lightly browned and slightly crispy on the outside and tender on the inside. You should be able to easily pierce them with a fork.

Final Thoughts

These Bada Bing Bada Banged Potatoes are truly something special—a testament to simple ingredients transformed into a flavor explosion. The combination of creamy potatoes, crispy edges, and savory Italian herbs is simply irresistible. Don’t be surprised if they become a new family favorite! I encourage you to try this recipe and let me know what you think. Pair them with a glass of robust red wine and enjoy a taste of la dolce vita!