Parmesan Chive Smashed Potatoes

Name: Parmesan Chive Smashed Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound mixed small Yukon Gold and red new potatoes, scrubbed; Kosher salt and freshly ground black pepper; 3 tablespoons good olive oil; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons minced fresh chives; Fleur de sel or sea salt

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Level: Easy

Total: 1 hr 15 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 15 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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1 pound mixed small Yukon Gold and red new potatoes, scrubbed

Kosher salt and freshly ground black pepper

3 tablespoons good olive oil

1/2 cup freshly grated Parmesan cheese

2 tablespoons minced fresh chives

Fleur de sel or sea salt

Directions

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 it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 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.