Parmesan and parsley dress up these simple smashed potatoes for a flavorful side dish. Scrub the potatoes and combine parmesan and parsley the night before to cut down on prep time.

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Ingredients

  • 12 – 16 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)

  • 1 teaspoon salt

  • ¼ cup olive oil

  • ¾ teaspoon salt

  • ½ teaspoon ground black pepper

  • ¾ cup freshly grated Parmesan cheese

  • 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley

Directions

  • Place potatoes in a large saucepan and cover with at least 1 inch of water. Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.

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  • Preheat oven to 450°F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.

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  • Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.

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Make-Ahead Directions:

Scrub potatoes; set aside overnight. Combine the grated cheese and parsley in an airtight container; cover. Chill for up to 24 hours. Continue as directed.

Nutrition Facts

101 calories, 6 g fat (2 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 4 mg cholesterol, 232 mg sodium, 9 g carbohydrates, 1 g fiber, 1 g sugar, 3 g protein.

Reviews (11)

Most helpful positive review

12/17/2017
Awesome variation on a side dish Use non-stick aluminum foil. You can find it in any grocery store. My family loved this

Most helpful critical review

12/17/2017
Awesome variation on a side dish Use non-stick aluminum foil. You can find it in any grocery store. My family loved this
11 Ratings
  • 0 Rating Star 11
06/18/2015
Best to lightly oil your foil lined pan before placing potatoes on it, or else they stick to the pan.  Recipe is really yummy, though!
10/19/2016
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03/30/2015
need to change your cook time to an hour .at first glance I thought just 30 min. then read thru recipe and to additional 10-15 min. times . misleading times
03/15/2015
Made these with dinner tonight and they were excellent....will be making them again....
06/18/2015
Best to lightly oil the foil lined baking pan or else the potatoes stick really badly to the pan.  This recipe is yummy, though!
07/14/2015
Cooked as directed but will not brown or get crispy, also potatoes just fell apart into a million pieces... Disappointed
08/11/2016
First of all you can poke the potatoes a couple of times and microwave instead of boiling. Second , I use the side of my chefs knife to GENTLY press the potatoes. My Mom uses a clean kitchen towel. By all means spray your foil before putting on the potatoes. Drizzle with olive or grape seed oils, generously salt and pepper. I don't do cheese. I also carefully flip the potatoes half way to insure crispy brown edges. I top the potatoes with grated lemon peel, finely chopped green onion or chives and some fresh thyme and some of us like a dollop of sour cream.
12/17/2017
Awesome variation on a side dish Use non-stick aluminum foil. You can find it in any grocery store. My family loved this
04/16/2015
Using my potato masher was a BAD idea - the potato got stuck up in the holes instead of becoming flat patties. I ended up using the bottom of a heavy glass tumbler with much better results.
10/14/2016
Wish I would've read the reviews first.  Potatoes stuck to the foil and fell apart.  They were tasty but were more like baked home fries.  There was too much cheese and it didn't melt like the picture showed.