Salty Parmesan Smashed Potatoes

There are times I think I could live on potatoes.

If there are French fries, especially crinkle cut, or mashed potatoes, or loaded baked potatoes, or even potato salad, sitting in the middle of the table, you know where I’m reaching.

But that doesn’t mean I always want them prepared the same old way.

The problem is, I can’t always decide how I like them.

That’s where smashed potatoes come in. They’re the perfect blend of the traditional boiled potato, baked potato, and fries. Crispy on the outside, smashed and soft on the inside.

Add a little bit of shaved Parmesan and it’s a hallelujah moment.

So if you’re looking for something to serve with your elevated barbecue fare, such as my Cabernet Gorgonzola Burgers, try these babies on for size. They’re amazing!

Salty Parmesan Smashed Potatoes

Serves 4-6 as a side.

What You’ll Need:

  • 2 lbs assorted baby potatoes
  • salt and pepper to taste
  • olive oil
  • dried basil leaves
  • dried thyme leaves
  • dried rosemary
  • shredded Parmesan cheese
  • shaved Parmesan cheese

How to Make Them:

1. Fill a large stockpot halfway with water and add a pinch of salt. Bring the water to a boil and add the baby potatoes.

2. Boil the potatoes until they’re fork tender, or about 15 minutes. Strain and then set aside.

3. Preheat your oven to 450F. Spread parchment paper over a baking sheet.

4. Drop the potatoes onto the baking sheet and smash with a potato masher or a stiff fork until they have broken open and are spread out on the paper {but not too thin}.

5. Drizzle olive oil over the potatoes and sprinkle with salt, pepper, and the dried herbs.

6. Bake for 15-20 minutes, until the potatoes are starting to crisp. Sprinkle with the shredded and shaved Parmesan cheese and bake an additional 5 minutes, until the cheese is starting to melt.

7. Serve and enjoy!

Anyone else addicted to potatoes? We should start a club.

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