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    Home » Recipes » Easter

    Crispy Smashed Parmesan Potatoes

    By Chula King · March 24, 2017 · Updated April 21, 2021 Leave a Comment

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    Crispy smashed potatoes topped with Parmesan cheese are an amazing side dish for your Easter or anytime feast. They’re easy to make and only require a few ingredients.

    Crispy Smashed Parmesan Potatoes

    Ingredients for Crispy Smashed Parmesan Potatoes:

    I used the following ingredients for this incredible dish: Red new potatoes, Kosher salt, olive oil, freshly ground black pepper, Parmesan cheese, and minced chives.

    Crispy Smashed Parmesan Potatoes

    Making the Crispy Smashed Parmesan Potatoes:

    I started by simmering the potatoes in salted water for about 20 minute, until they were tender. Then, I drained the potatoes, and let them cool for about 20 minutes.

    Crispy Smashed Parmesan Potatoes

    Next, I placed the potatoes on a rimmed baking sheet that was lined with nonstick aluminum foil. I used my hand to “smash” the potatoes to about a ½-inch thickness.

    Crispy Smashed Parmesan Potatoes

    Then, I spooned the olive oil over the potatoes, and sprinkled on some salt and freshly ground black pepper.

    Crispy Smashed Parmesan Potatoes

    I popped the potatoes into a preheated 425° F oven for about 45 minutes. After 25 minutes or so, I turned the potatoes and returned them to the oven to continue cooking.

    Crispy Smashed Parmesan Potatoes

    After 45 minutes, I removed the potatoes from the oven, and sprinkled on the Parmesan cheese. I returned the potatoes to the oven for several additional minutes, until the Parmesan cheese was nicely melted. As a final step, I garnished the potatoes with some fresh chopped chives.

    Crispy Smashed Parmesan Potatoes

    Talk about good! These potatoes are amazing. They’re crispy and flavorful, and perfectly cooked. Yum!

    Crispy Smashed Parmesan Potatoes

    Recipe

    Crispy Smashed Parmesan Potatoes

    Crispy Parmesan Smashed Potatoes

    Crispy smashed potatoes topped with Parmesan cheese are an amazing side dish for your Easter or anytime feast. They’re easy to make and only require a few ingredients.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 6 servings
    Calories: 199kcal
    Author: Chula King

    Ingredients

    • 1 ½ pounds small red or Yukon Gold new potatoes scrubbed
    • Kosher salt and freshly ground black pepper
    • ¼ cup olive oil
    • ½ cup (1.75 ounces, 50 grams) freshly grated Parmesan cheese
    • 2 Tablespoons minced fresh chives for garnish optional

    Instructions

    • Preheat oven to 425° F. Line large rimmed baking sheet with nonstick aluminum foil. Set aside.
    • Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a knife.
    • Drain the potatoes; allow to cool about 20 minutes.
    • Place on a sheet pan. Press each potato until it is about ½-inch thick with your hand or a potato masher. Pour olive oil over the potatoes; sprinkle on ¾ teaspoon salt and ½ teaspoon freshly ground black pepper.
    • Bake the potatoes for 45 minutes, turning once, until the skins have become nicely browned.
    • Sprinkle the potatoes with the Parmesan cheese and bake another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives; serve hot.
    • Yield: 4 to 6 servings.

    Nutrition

    Calories: 199kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 140mg | Potassium: 485mg | Fiber: 2g | Vitamin A: 65IU | Vitamin C: 22.4mg | Calcium: 112mg | Iron: 1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: Easter, Potatoes, Vegetables

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