I had picked up a big bag of creamer potatoes (a mix of Yukon gold and red) the other week at The Running Man and I wanted to use them up before they started to sprout. That is always a risk at this time of year. I had seen a delicious looking smashed potato recipe on Eating Well 101 a week or two back and decided to give it a go!
Can you ever have too many potato recipes? I think not! Especially when the potato is your favorite vegetable like it is mine! These potatoes were so yummy and preparing them in this way made them even yummier. The original recipe fed four people so I small batched it to feed only two.
I love smashed potatoes like this. I have made several versions through the years. Larger ones that I called Road Kill Potatoes. (I promise much more appealing than the name.) That recipe uses larger sized potatoes, with one potato being enough to serve one person. I like to garnish them the same way as you would a baked potato. They work very well on the grill.
These smaller ones are every bit as nice. One thing that I love most about preparing potatoes in this way is all of the crispy edges that you get treated to. The trick is not to "mash" them, only "lightly crush" them. Just enough to slightly break them down and give you plenty of texture.
These were just perfect. You want them no more than about 1/2 inch thick I would say, with oodles of craggy bits. Bits to hug all of that garlic butter and cheese. There is nothing yummier than oven roasted smashed potatoes in my books.
But then again, I have never met a potato that I didn't immediately fall in love with.
I got to thinking afterwards that they would also make a lovely potato salad once they were cooled down a bit, with perhaps a light vinaigrette dressing and plenty of chopped spring onions. Salad season is just around the corner now and I can't wait!
WHAT YOU NEED TO MAKE GARLIC BUTTER PARMESAN SMASHED POTATOES
Just some really simple ingredients. Simple, quality ingredients put together simply in a really delicious way. That is always my promise to you!
- 1 pound (454g) golf ball sized potatoes
- 1/2 tsp oil
- 1 1/2 TBS butter, melted
- 2 cloves garlic, peeled and minced
- 1/4 tsp each salt and black pepper
- 1 TBS grated Parmesan cheese
- 1/2 TBS Italian seasoning
- chopped parsley and additional Parmesan cheese to garnish
By golf ball sized potatoes I mean potatoes that are not much more than about 1 1/2 inches across. I used a mix of Gold and Red Baby Creamer Potatoes that I had bought in a large bag from Costco. They were the sweetest most delicious potatoes. They are from the Little Potato Company. If you can get them, I highly recommend them!! They have a lovely natural sweetness.
I did use pre-grated Parmesan cheese this time as I did not have a block of it in the house. For something like this it is fine.I make my own Italian Seasoning. You can find that recipe here. I like to make my own seasoning mixes as much as possible so I can control everything that goes into them. I like to keep them low on sodium and additives. It is also much fresher than anything you can find in the shops.
HOW TO MAKE GARLIC BUTTER PARMESAN SMASHED POTATOES
These are really very simple to make! They not only make great appetizers, but a fabulous side! Crisp on the outside with a creamy melt in the mouth middle and perfectly seasoned with herbs, garlic and cheese.
Preheat the oven to 400*F/200*C/ gas mark 6.Place the potatoes in a pot of lightly salted water to cover. Bring to the boil. Cover and cook for 25 to 30 minutes or until they are fork tender. Drain well. Keep warm.
Lightly butter a baking sheet or line with a sheet of baking parchment. Place the potatoes evenly spaced onto the prepared baking sheet
Using a potato masher or the bottom of a glass, lightly flatten the potatoes by applying pressure. Try to keep them as much in one piece as possible.
Whisk together the melted butter, salt, pepper, garlic, Parmesan and Italian seasoning. Spoon some of this mixture evenly and generously over each potato.
Bake in the preheated oven until golden and crispy brown, 10 to 15 minutes. Sprinkle with the parsley and additional Parmesan cheese and serve immediately.
These were a definite hit with me. I loved all of the crispy edges, all golden brown and buttery. The flavor of the garlic was not overpowering in the least and I thought the touch of Italian seasoning to be just right.
Some of the Parmesan cheese did get a tad bit on the darker side, but I should have watched them a little bit more carefully and next time I will! Altogether though they were very simple to make and quite delicious! I will be making these again!
If the potato is also your favorite vegetable, as it is mine, you might also enjoy the following recipes. I guarantee they are all delicious and very simple to make!
CHICKEN & PANCETTA STUFFED JACKET POTATOES - Jacket (or baked) Potatoes are a wonderful canvas for a multitude of flavors. This delicious version turns them into a delicious main. You nave a crisp skinned jacket potato on the bottom stuffed with a lush, creamy chicken, spinach and smoky pancetta filling. These are a real favorite!
PAN FRIED POTATOES - It was a great day in the house when we were growing up and my mother prepared these delicious potatoes for our supper! Everyone loved them. Sliced leftover cold potatoes, fried in plenty of butter along with some onions and seasoning. Nothing ever tasted better than those! Mom could never make enough of them to satisfy us!
Yield: 2Author: Marie Rayner
Garlic Butter Parmesan Smashed Potatoes (small batch)
Prep time: 30 MinCook time: 15 MinTotal time: 45 MinIngredients
- 1 pound (454g) golf ball sized potatoes
- 1/2 tsp oil
- 1 1/2 TBS butter, melted
- 2 cloves garlic, peeled and minced
- 1/4 tsp each salt and black pepper
- 1 TBS grated Parmesan cheese
- 1/2 TBS Italian seasoning
- chopped parsley and additional Parmesan cheese to garnish
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil. Cover and cook for 25 to 30 minutes or until they are fork tender. Drain well. Keep warm
- Lightly butter a baking sheet or line with a sheet of baking parchment. Place the potatoes evenly spaced onto the prepared baking sheet
- Using a potato masher or the bottom of a glass, lightly flatten the potatoes by applying pressure. Try to keep them as much in one piece as possible.
- Whisk together the melted butter, salt, pepper, garlic, Parmesan and Italian seasoning. Spoon some of this mixture evenly and generously over each potato.
- Bake in the preheated oven until golden and crispy brown, 10 to 15 minutes. Sprinkle with the parsley and additional Parmesan cheese and serve immediately.
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