My husband and I went to visit a dear friend in NYC for the weekend a couple of months ago and my friend and I decided to make dinner together for ourselves and our partners. Being very much me, I decided to try a recipe that I had never done before, winged on the spot, and just kind of hoped it would turn out well. It did turn out well, but not in the way I wanted it to. I was hoping for these great little smashed-on-the-inside-crispy-skin-on-the-outside potato coins.
What we ended up with was a delicious mess of broken potatoes on a pan. We tried to bake the potatoes before smashing them (nope, wrong, they should definitely be boiled). We struggled to smash them after baking out of impatience. They took…a long time. We had wine while we waited, though. So there’s that. Were they delicious? Yes. Have I developed this recipe to be faster, even tastier, and a little more amped up? Most definitely yes.
If you’re looking for a healthy side, maybe pass on this one. It’s not, like, the worst thing, but there is a lot of butter, oil, and cheese. But hey, parsley! That’s green! This is a crowd pleaser, and is a lovely side for a roasted chicken or a steak.
Ingredients
1.5 lbs Baby Golden Potatoes, washed
2 cloves garlic, minced
¼ cup unsalted butter (½ a stick)
¼ cup olive oil
¾ cup freshly grated parmesan cheese
¼ cup fresh parsley, chopped finely
Kosher salt
Freshly ground black pepper
Preheat oven to 375 degrees. Prepare a sheet pan by covering it with tin foil and greasing it.
Put a large pot of salted water on to boil. Once it’s boiling, add in the whole, washed potatoes and boil for 15-18 minutes, until tender when poked with a fork. Drain.
Melt the butter, and combine with oil, garlic, 1 tsp kosher salt, and black pepper to taste.
Lay the potatoes on the prepared pan, and use a large spoon or potato masher to gently smash each potato once. It should be flattened into a medallion shape.
Spoon the butter mixture onto each potato. Use a pastry or basting brush to spread the mixture all over the potato.
Sprinkle an even amount of cheese on each potato. This will vary depending on the size of your potatoes but start with about a teaspoon each.
Bake for 15 minutes, until the potatoes’ skins are crispy and golden, and the cheese is melted.
Take out, and sprinkle the whole pan with the finely chopped parsley. Sprinkle again with a pinch of kosher salt.
Comments