It doesn't matter what kind of potatoes either, which is probably even more sad. French fries, baked potatoes, mashed, smashed, scalloped, you name it, I'm rather positive I love it. But these, Smashed Parmesan Potatoes, are actually a type of potato I've never tried before. Ever.
How have I lived this long without them? I loved them! They are really pretty easy, too. Boil the potatoes until tender, smash, season and bake until crispy, only 20-30 minutes, depending on the size of potatoes.
The thing I love most about these is how thick and potato-y they are in the center, but the outsides, my favorites, were cheesy, crispy and crunchy. It was the best of both worlds. It's like a thick steak fry and a crispy shoestring fry all in one. Delicious, right?
Smash the potatoes more if you want crispy and crunchy, and keep them a little thicker if you're the steak fry lover. The seasonings are incredible on these. And even better, the seasonings can be changed based on your preferences. But no matter what seasonings, they are easy, cheesy and oh so yummy.
Prep Time: 30 minutes. Cook time: 25 minutes. Total time: 55 minutes.
Yields: 6 smashed potatoes
Ingredients:
6 medium red potatoes
1 teaspoon salt
extra virgin olive oil
*1 teaspoon thyme
1 teaspoon minced garlic
1 teaspoon rosemary
1 teaspoon parsley
1/2 teaspoon paprika
3/4 cup finely grated Parmesan cheese (reduced fat, if possible)
Directions:
1. Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil and spray with cooking spray. Drizzle generously with at least 2 tablespoons olive oil (more if necessary). Set aside.
2. Place potatoes and salt in a large pot of water, making sure all potatoes are covered. Bring to a boil and boil until fork-tender (about 15 minutes).
3. In a small bowl, combine thyme, garlic, rosemary, parsley, paprika and cheese. Stir to combine.
4. When potatoes are fork-tender, carefully remove them from the pot, pat dry and place on prepared baking sheet with at least two inches between each potato. Using a potato smasher, smash potatoes until about 1/2 inch thick. Top evenly with Parmesan mixture. Generously drizzle each potato with olive oil.
5. Bake uncovered for 25-30 minutes until potatoes are soft yet crispy. Let cool about 5 minutes before serving. Top with additional Parmesan cheese, if desired.
2. Place potatoes and salt in a large pot of water, making sure all potatoes are covered. Bring to a boil and boil until fork-tender (about 15 minutes).
3. In a small bowl, combine thyme, garlic, rosemary, parsley, paprika and cheese. Stir to combine.
4. When potatoes are fork-tender, carefully remove them from the pot, pat dry and place on prepared baking sheet with at least two inches between each potato. Using a potato smasher, smash potatoes until about 1/2 inch thick. Top evenly with Parmesan mixture. Generously drizzle each potato with olive oil.
5. Bake uncovered for 25-30 minutes until potatoes are soft yet crispy. Let cool about 5 minutes before serving. Top with additional Parmesan cheese, if desired.
Enjoy!
*Use any other herbs of choice and adjust amounts as preferred.
*Note: Nutrition facts may vary due to brand of products.
No comments:
Post a Comment