Saturday, May 11, 2013

Smashed Potatoes

  • 12 Whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tbsp Olive Oil 
  • Parmesan Cheese to Taste
  • Kosher Salt to Taste
  • Black Pepper to Taste
  • Rosemary (or Other Herbs of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet. Be sure to leave plenty of room between each one.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with Parmesan cheese, kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme, or any herb that you have available.)
Bake in a 450 degree F oven for 20-25 minutes until golden brown.

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