Sunday, July 26, 2015

Parmesan Smashed Potatoes

New potatoes are great to have but there's only so many ways that you can make them.  I made these a week ago using red potatoes and this time using fingerling potatoes.  Both work equally well so it all depends on which you have easier access to.





Parmesan Smashed Potatoes

1# new red potatoes or fingerling potatoes, skin on
1/4 cup Parmesan or American Grana, grated
2 tbsp butter
Salt & freshly ground pepper to taste

Boil the potatoes until fork tender.  Drain and cool.  Smash on a non-stick foil lined or non-stick baking sheet.  I used my meat tenderizer mallet (flat side) to smash the potatoes.  Season the potatoes.  Take a pinch of the cheese and sprinkle on top.  Dot the top of each potato with some butter.  The butter will melt and run down and create a crispy bottom to the potatoes.  Bake for 45 minutes at 350°.