s PARMESAN CHIVE SMASHED POTATOES **** s   



Yields: 0


Ingredients


 
Instructions
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3-27-16 very good
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Serves 4 to 6

This is a great way to cook potatoes! Boil them first, then smash them on a sheet pan, and finally roast them at a high temperature. You end up with tender creamy insides and lots of crispy edges. Grated Parmesan and fresh chives on top make them even better.

-1 pound mixed small Yukon Gold and red new potatoes, scrubbed
-Kosher salt and freshly ground black pepper
-3 tablespoons good olive oil
- cup freshly grated Parmesan cheese
-2 tablespoons minced fresh chives
-Fleur de sel or sea salt

Preheat the oven to 400 degrees.

Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until its about inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and teaspoon pepper.

Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

Make It Ahead: Boil the potatoes and smash them on the sheet pan. Roast the potatoes and finish the recipe before serving.

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