Potatoes make a great side dish at almost any meal and when they’re made into Crispy Parmesan Smashed Potatoes your family won’t be able to keep their hands off of them.
A beautiful dusting of Parmesan — there’s almost nothing better adds the right balance of flavor, texture and creates tremendous taste. A few things I learned from the first batches of potatoes were to place the potatoes directly on the sheet pan (don’t use parchment or a silpat) to achieve the crispiest of textures. Also, don’t skimp on the olive oil to coat them adequately, or salt and pepper. Potatoes are rather bland in flavor, so often need some help to give them a boost.
Grated Parmesan cheese adds big seasoning, but requires a heaping teaspoonful per potato to give it that pop of cheesy goodness. Sometimes it’s just a few tweaks that make all the difference in the world when it comes to a simple recipe, and this one surely aims to please.
*may contain commissioned links
Ingredients
2 pounds yukon gold potatoes, or other small new potatoes
1/3 cup parmesan cheese, grated
salt and pepper
olive oil
(Serves 6)
To Prepare:
- Boil potatoes for 12-15 minutes until fork tender, drain. Cool to touch. Preheat oven to 425 degrees.
- On a sheet pan, drizzle with olive oil and toss potatoes. Mash each potato with potato masher gently (see photo).
- Sprinkle potatoes with salt and pepper liberally. Top each potatoes with a generous dusting of parmesan cheese.
- Bake in oven until crispy for 15-18 minutes. Remove from oven and serve hot. Enjoy!
No Comments