Parmesan Chive Smashed Potatoes
“This is a great way to cook potatoes!” says cookbook author and Food Network host Ina Garten. In this recipe from her book Make It Ahead, she boils the potatoes first, then smashes them on a sheet pan and finally roasts them at a high temperature. You end up with tender creamy insides and lots of crispy edges. Grated Parmesan and fresh chives on top make them even better. These potatoes are an easy side dish for a festive Easter gathering and best of all, you can do most of the prep in advance.
Ingredients:
- 1 lb. (500 g) mixed small Yukon Gold and red new potatoes, scrubbed
- Kosher salt and freshly ground pepper
- 3 Tbs. good olive oil
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 2 Tbs. minced fresh chives
- Fleur de sel or sea salt
Directions:
Preheat the oven to 400°F (200°C).
Place the potatoes and 1 Tbs. kosher 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 baking sheet. With a potato masher or metal measuring cup, press each potato until it’s about 1/2 inch (12 mm) thick (they will be messy). Toss the potatoes with the olive oil, 1 tsp. kosher salt and 3/4 tsp. 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. Serves 4 to 6.
Make It Ahead: Boil the potatoes and smash them on the baking sheet. Roast the potatoes and finish the recipe before serving.
Reprinted from Make It Ahead: A Barefoot Contessa Cookbook. Copyright © 2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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