These little potatoes seem to be all over the internet lately, in various incarnations, care of your friendly neighborhood Aussies. So this is my version. Butter? Check. Cheese? Check. Salt? Check. Looks good to me. You are cleared to enjoy a potato side dish that is both fluffy and crispy. Thank you, Australia (I know sometimes we forget you're down there, but we really appreciate your continuing culinary efforts.)
Parmesan Crash Hot Potatoes
Adapted from The Pioneer Woman blog
1½ pounds small potatoes (about 15 potatoes)
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Dried parsley and savory (or other herbs of choice), to taste
Grated Parmesan cheese, to taste
2 tablespoons unsalted butter
Bring a pot of salted water to a boil. Add in the potatoes and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Sprinkle each potato with kosher salt, fresh ground black pepper, dried herbs, and Parmesan cheese. Place a small pat of butter on the top of each potato.
Bake in a 425°F oven for 20-25 minutes until golden brown.
Makes 6 servings
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