This method of cooking potatoes gives you the best of both worlds: a soft, pillowy inside with a crispy outside. Potatoes are first boiled and then smashed with a fork or potato masher before being roasted at a high heat. For maximum flavor, always use fresh Parmesan cheese. These are best served straight out of the oven with an extra drizzle of olive oil. Once you know how to make smashed potatoes, experiment with other toppings such as bacon or jalapeños and cheddar.
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View CartSmashed Parmesan Potatoes
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PREP:
15 minutes
COOK:
30 minutes
YIELD:
4 servings
Ingredients
- 1½ pounds small creamer or yellow potatoes
- Kosher salt
- ¼ cup olive oil, plus more for drizzling
- â…“ cup grated Parmesan cheese
- Freshly ground black pepper
- 3 tablespoons snipped chives
Directions
- Preheat oven to 450℉
- Place potatoes in a large pot and fill with enough cold water to cover potatoes by 2 inches. Add 1 tablespoon of salt and set over high heat. Bring to a boil, reduce heat to a simmer and cook until potatoes are fork-tender, about 15 minutes. Drain well.
- Line a baking sheet with a Silpat or parchment paper and spread out potatoes. Using a potato masher or a large serving fork, press down to smash the potato. You want to smash hard enough to split the potato, while still keeping it somewhat together.
- Drizzle the olive oil over the potatoes and sprinkle with the Parmesan cheese. Season with salt and pepper and transfer to the oven. Bake until potatoes are golden brown around the edges, about 15 minutes. Transfer to a serving platter, drizzle with additional olive oil and garnish with the snipped chives. Serve at once.
