Smashed Parmesan Potatoes
For a side for my Sunday night dinner, I used Giada de Laurentiis’ recipe for smashed Parmesan potatoes. These smashed potatoes don’t call for butter, milk or cream but olive oil instead. It turns out mashed potatoes without some sort of creamy component are just too good to be true. These smashed potatoes were decent, but definitely not as good with recipes that inolve butter and/or cream! They lacked a depth of flavor, too. Oh well. Anyone have any excellent mashed potato recipes?
How to make Smashed Parmesan Potatoes
- 3 pounds baby red-skinned potatoes, unpeeled, halved (definitely did not use that many potatoes!)
- 2/3 cup freshly grated Parmesan
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve.
Adapted from Giada de Laurentiis
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