Smashed Baby Potatoes with Parmesan
Baby potatoes are so cute. Round and plump and delicious they lend themselves to many food preparations. You can toss them with olive oil, salt and pepper and a dash of paprika and roast until crisp outside and soft inside. You can steam them and toss with butter and chopped herbs. You can toss them with butter and brown sugar and roast. I often steam them first a few hours in advance and then toss with olive oil, salt, pepper and paprika and finish them in a hot oven for a few minutes to crisp the outside. Other times I roast and them stuff them with goat or blue cheese for an appetizer bite (will post recipe next). What else? oh, yes. I roast and then smash them with a little grated parmesan, the subject of this recipe. I am not sure who was the first to do them this way but they are just delicious. You can cook, smash and prep them in advance and roast just before dinner. Very easy.
1 lb baby potatoes
Salt and pepper
Steam potatoes in their skin in a steamer basket over boiling water until cooked through and a knife is easily inserted in the center.
Remove potatoes to a flat surface and “smash” them with a spoon or a potato masher to flatten them. Place on a baking sheet .
Drizzle smashed potatoes with olive oil, add salt, pepper and paprika.
Sprinkle a bit of parmesan on top of each potato and finish with chopped parsley.
Bake in a 400℉ oven for about 10 minutes or until golden brown and crisp.
Serve warm sprinkled with chopped parsley.