Take these smashed parmesan chive potatoes, for instance.
It really is the most simple of concepts that yield the tastiest of results sometimes, isn’t it? Slightly boiling these potatoes and then smashing them down gives some many nooks and edges to get crispy all the while the good insides remaining soft. So full of texture and flavor these hit a high note as a side everyone will love.
There are about a million ways you could change these up (bacon + cheddar, dill + feta, rosemary + garlic) but I loved the chive parmesan combo and would make over and over.
Oh Ina, you win again. Per usual.
PARMESAN AND CHIVE SMASHED POTATOES
Baby Yukon golds, as many as you’d like to use
salt & pepper
parmesan, for topping
minced chives, for topping
Put your potatoes in a large pot and cover with water. Add in a TBS salt, bring to a boil, lower to simmer and cover. Simmer for roughly 20 minutes or so, or until the potatoes are just tender.
Let the potatoes cool and then line them up on a large baking sheet. Smash each potato down (I used the bottom of a metal measuring cup). Rub each side with olive oil and sprinkle with salt and pepper.
Roast (at 400) for 30 minutes or so, remove and top with your parmesan and chives, and back in the oven they go for an additional 5 minutes or until your desired consistency is reached.
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