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Smashed Parmesan Potatoes Recipe

Smashed Parmesan Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (124)

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Average Rating:

Total Reviews: 124

Showing 51-60 of 124

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  • on September 10, 2006

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    the EVOO adds a deep, smooth finish to the flavor and consistency

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  • on September 06, 2006

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    These were well received by my whole family. I used some ground garlic salt,and I think adding fresh garlic to the potatoes during cooking would taste great, too.

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  • on September 03, 2006

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    We loved the oil and cheese mix. Old recepies with a new twist are so fun and yummy!!

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  • on September 01, 2006

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    This was SO easy to make and so flavorfull! I do not like the taste of olive oil so I made this with a low fat butte. Turned out awesome and my husband loved it! Yummy to my tummy!

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  • on September 01, 2006

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    These were delicious! The olive oil is definitely the way to go...no more butter. This was a quick and easy to prepare and healthier for you.

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  • on August 31, 2006

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    I recently made these potatoes and they were really delicious, and so simple to make. I used peeled Yukon gold potatoes instead only because I had some left-over. I'd definitely recommend trying this recipe, it's a good way to change-up the traditional mashed/smashed potatoes.

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  • on August 29, 2006

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    Easy and good.

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  • on August 27, 2006

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    i love red potatoes, so this was a nice alternative to plain mashed potatoes

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  • on August 25, 2006

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    These were very easy to make. I wasn't crazy about the flavor but I thought they were pretty good. My husband and daughter liked them. I liked that there was no butter in them. I might try them with some garlic next time.

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  • on August 25, 2006

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    If I make this again, I will cut down on the olive oil. It was good though.

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