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!
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.