| | |

Parmesan Chive Smashed Potatoes

Parmesan Chive Smashed Potatoes

When I saw this recipe in Ina Garten’s cookbook Make it Ahead, I knew I had to make it. Actually, truth be told, I made them for dinner that night. What’s not to love about some baby potatoes cooked crisp on the outside while remaining creaming on the inside and topped with a bit of salty Parmesan cheese and fresh chives? They were absolutely delicious! The serving plate was empty in no time and we all loved them. 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. If you love potatoes, give this one a try!

Parmesan Chive Smashed Potatoes

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 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 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).

Parmesan Chive Smashed Potatoes

Drizzle a bit of olive oil or a little butter on each baby potato then season with sea salt, 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.

Parmesan Chive Smashed Potatoes

 

 

Parmesan Chive Smashed Potatoes

 

Yield: 4  

Total Time: 30 minutes +/-

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

Directions:

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 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 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, 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.

Recipe and photos by For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *

9 Comments

  1. Love the idea of this! Wonderful appetizer, or a great side. And TONS of flavor! My kind of recipe — thanks.

  2. That sounds wonderful, but I love potatoes and I love cheese so I couldn’t resist it.
    best… mae at maefood.blogspot.com

  3. 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!

  4. i’ve always liked these, but they usually seem a little bland and plain. great way to add in some flavor and color!

  5. Ummm I am definitely making these this week. Anytime a carb is smothered in parmesan, I.am.there.

  6. What an amazing meal!! I love potatoes, and, with parmesan hummm, so good!