Butter and Parm Squished Potatoes
Show: 30 Minute Meals
Episode: Sofa Night
Rate This RecipeRead users' reviews (36)
- Recipe categories: Cheese, Parmesan Cheese, Vegetables, Potato,
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- ratings & reviews(36)
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Total Reviews: 36
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By Chef #1554808
Waukesha, 89
on May 30, 2010
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My husband is a meat and potatoes kind of guy, so I made these to go with some nice steaks one night and he raved about them!
The second time I made them I had fingerling potatoes on hand and they were even better. You just don't squish them. they are buttery and tender and absolutely amazing!
By buglady52
El Campo, TX
on May 27, 2010
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Easy & delish! What more could you ask for!
By jcockrell328_11...
waterford, MI
on May 25, 2010
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I thought these were fantastic! Although I did have to alter the cooking time...it took much longer than the 10min. They were amazing though!
By prncsshnb_12874746
Philadelphia, 78
on May 17, 2010
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I tried these potatoes after viewing this episode and I thought they were really good. I do agree with modifying the cooking time as some viewers have previously suggested. What I did after steaming the potatoes in the broth for 10 minutes was flip them and steam them on the other side for another 5-10 minutes so that the flavor of the chicken broth would distribute evenly. This definitely made a difference! I also added garlic salt to my finished product, as I love the flavor of garlic and potatoes. Yum-O Rachel!
By Chef Brandon RN
Jonesboro, AR
on May 15, 2010
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I tried to do these -- they looked SO GOOD! But mine just didn't happen. When I went to squish, they just turned to crumbs and they were burned on the bottom of the pan. They never really cooked through I guess. But I cooked them twice as long as suggested? May try it again, but WHAT A MESS MINE WAS!
By jlfulton_4572447
Hanford, CA
on May 10, 2010
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Really easy and tasty! Will definately make these again. I also agree that the time isn't quite right. They needed to cook longer than the recipe said.
By Geaux Saints!
New Orleans, LA
on May 09, 2010
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Something new to try. I've been so sick of eating the same-old...Cooking in broth! Such a simple yet brilliant idea. Glad Rachel found that article. No baby Yukons to be found, had to use smallest ones I could find and cut them. One tip, something I discovered for when browning shrimp to give them a nice "crust"...add just about 1/4 tsp. of sugar, maybe slightly more, to the potatoes right before the stock is completely cooked off. Made for a crazy-good crustiness!
By dnkolivas_12491573
Big Spring, 83
on May 09, 2010
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We just watched this ep. and i wrote the recipe for my dad... Yummm! This dish is amazing, couldn't ask form something that looked or tasted better, when it comes to potatoes.
By Gloryland
Martin, TN
on March 30, 2010
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What a delicious and simple way to cook potatoes! My family raved about them and I have made them 3 times now. It will remain one of my favs.
By dpribula_9566337
Lino Lakes, MN
on March 25, 2010
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These potatoes were really great. I agree with other reviewers that the time to cook them isn't quite right, but I was anticipating that so planned accordingly. I served these with breaded chicken breasts and a green salad. My family couldn't get over the crisp outside and tender inside of these potatoes. The parmesan carmelized on the outside of the potatoes adding to the crispness of the skins. The flavor of the parmesan and butter were amazing!