| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 167 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 8 mg |
| Sodium | 223 mg |
Reviews
I have made these dozens of time. So, good. I put the potatoes on a oil sprayed sheet tray, then smash with a glass with plastic wrap over the bottom. This keeps the potatoes from sticking to the bottom of the glass – no mess. I then brush the potatoes with oil before popping in the oven. I flip them half way thru cooking, I do like them to be nice and browned and crunchy on the outside. Everyone loves these and thinks you went to way more trouble.
Have made these MANY, MANY times, and my family loves them!
These are great, my only change is I toss with the oil salt and pepper before smashing them. Less messy and don’t have to worry about breaking them apart
Made these a couple times now, very easy very Good …
LOVE, LOVE Love them!!!!
Loved it!! Everybody said Make these again! So easy!
Made them for brunch with bacon, eggs, and croissants, then made them again for a roast chicken dinner. Easy and delicious. I think they would make a nice appetizer as well with a bit of sour cream and a crosshatch of chives.
The steam/smashed/roasted potato in olive oil with a little toasted Parmesan was delicious!
Gotta love Ina
Made this for a dinner party. Was a huge hit