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.
Servings: 6 servings
Calories: 199kcal
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