Parmesan Chive Smashed Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 8
- Sodium
- 223
- Total: 1 hr 15 min
- Active: 20 min
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
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.