Ingredients
- 3 pounds baby red-skinned potatoes, unpeeled, halved
- 2/3 cup freshly grated Parmesan
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Directions
Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve.
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By FoodieinNewEngland
torrington, CT
on March 15, 2012
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I made these for Sunday dinner with a lamb roast. My family and guests went wild over these potatoes. Everyone asked for the recipe. What I like best about them is that there is no butter or milk and lots of flavor. Excellent, thanks Giada.
By Kimmy K.
chicago, IL
on September 12, 2010
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I really did not like this recipe. The olive oil flavor was way to overpowering for me. I made it to accompany the chicken cacciatore from this episode which came out wonderfully, and in the future I will just stick to good old white rice rather than these potatoes.
By WyldStalyn
Cleveland, OH
on August 09, 2010
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...Delicious.
Read all 124 reviews