Parmesan Chive Smashed Potatoes
When I saw this parmesan chive smashed potatoes recipe in Ina Garten’s cookbook Make it Ahead, I knew I had to make it. What’s not to love about some baby potatoes cooked crisp on the outside while remaining creamy on the inside and topped with a bit of salty Parmesan cheese and fresh chives? They were delicious and the serving plate was empty in no time. These tasty little Parmesan chive smashed potatoes paired perfectly with the Roasted Chicken with Meyer Lemon, Garlic, and Fresh Bay Leaves and the wilted spinach I served them with.
Parmesan Chive Smashed Potatoes
Ingredients:
- 1 lb baby potatoes
- Olive oil, to taste
- Sea salt and freshly cracked black pepper, to taste
- Parmesan, shredded, to taste
- Fresh chives, chopped, to taste
How to Make Parmesan Chive Smashed Potatoes
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Place the baby potatoes and a large pinch of sea salt into a large pot of water. Bring to a boil, reduce heat, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a skewer.
Carefully drain the potatoes then place them on a paper towel. Gently dry the potatoes with the paper towel very well.
Place the potatoes on the prepared baking sheet. With the bottom of a metal measuring cup, press each potato until it’s about 1/2 inch thick (they will be a bit messy).
Drizzle a bit of olive oil or a little butter on each baby potato then season with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for 25-30, gently flipping them halfway through cooking, until golden brown.
Sprinkle each potato with grated Parmesan cheese and roast for another 2-3 minutes, just until the cheese melts.
Sprinkle the potatoes with fresh chives and sea salt. Serve immediately. Enjoy.
Equipment
Ingredients
- 1 lb baby potatoes
- Olive oil to taste
- Sea salt and freshly cracked black pepper to taste
- Parmesan shredded, to taste
- Fresh chives chopped, to taste
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Place the baby potatoes and a large pinch of sea salt into a large pot of water. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the potatoes are tender when pierced with a skewer.
- Carefully drain the potatoes then place them on a paper towel. Gently dry the potatoes with the paper towel very well.
- Place the potatoes on the prepared baking sheet. With the bottom of a metal measuring cup, press each potato until it's about 1/2 inch thick (they will be a bit messy).
- Drizzle a bit of olive oil or a little butter on each baby potato then season with sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast for 25-30, gently flipping them halfway through cooking, until golden brown.
Love the idea of this! Wonderful appetizer, or a great side. And TONS of flavor! My kind of recipe — thanks.
That sounds wonderful, but I love potatoes and I love cheese so I couldn’t resist it.
best… mae at maefood.blogspot.com
Simple to prepare and so delicious!
Love Ina’s recipes and who pass these potatoes up. Look divine.
These look irresistible Pam
Yum! I love me some potatoes and cheese. My oven is, sadly, off being fixed at the moment, but I think I now know what the first thing I plan on cooking upon its return is going to be!
i’ve always liked these, but they usually seem a little bland and plain. great way to add in some flavor and color!
Ummm I am definitely making these this week. Anytime a carb is smothered in parmesan, I.am.there.
What an amazing meal!! I love potatoes, and, with parmesan hummm, so good!