Parmesan Roasted Smashed Potatoes
Ingredients:
1 1⁄2 pounds baby potatoes
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
3 tablespoons shredded Parmesan cheese
Method:
1. Preheat the oven to 375°F and spray a large baking sheet with nonstick cooking spray.
2. Bring a large pot of water to a boil, add the potatoes, and boil until fork tender, about 15 minutes. Drain, transfer to a cutting board, and let the potatoes cool for 10 minutes.
3. Move the warm potatoes to the prepared baking sheet. Using your thumbs or a fork, press each potato to “smash” while trying to keep them intact as much as possible. I find that using my thumbs to smash is easier for keeping potatoes intact.
4. With a pastry brush, lightly brush the tops of the potatoes with the olive oil, season with the salt and pepper, then top with the Parmesan cheese. Bake for 15 minutes, until the cheese is melted and slightly golden. Remove from the oven and serve warm.
0 comments:
Post a Comment