Recipes and Cooking Fried Smashed Potatoes 4.1 (277) 11 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 4, 2013 Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 25 mins Cool Time: 10 mins Bake Time: 22 mins Total Time: 77 mins Servings: 12 Jump to Nutrition Facts 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 tablespoon 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. 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. 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. 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. Print Nutrition Facts (per serving) 101 Calories 6g Fat 9g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 101 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 4mg 1% Sodium 232mg 10% Total Carbohydrate 9g 3% Total Sugars 1g Protein 3g Vitamin C 5.7mg 29% Calcium 63mg 5% Iron 0.5mg 3% Potassium 269mg 6% Folate, total 11.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.