Not your usual smashed potatoes, these potatoes are boiled, smashed, seasoned with oregano and garlic, topped with Parmesan cheese, and baked. They almost look like flowers on the plate. You can make these ahead, cover, and refrigerate to save time on baking day. These potatoes are a nice change from twice-baked potatoes. Feel free to substitute your favorite herbs.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 8 small new potatoes, unpeeled
- 4 Tablespoons butter, at room temperature
- 1/2 teaspoon dried oregano, crushed between your palms (or your favorite herb)
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1/8 cup grated Parmesan cheese
- 1 Tablespoon minced chives
- Hungarian sweet paprika
Preparation:
Boil unpeeled potatoes in salted water until tender. Let cool until you can handle them, then scrape off the peels with a butter knife. (Boiling them in their skins keeps them from becoming water-logged.)
Line a rimmed baking sheet with non-stick foil. Place each potato on the baking sheet and smash to 1-inch thickness with the bottom of a glass or coffee mug. Spread the soft butter evenly over the tops of the smashed potatoes (don't worry about them being perfectly round). Sprinkle with oregano, garlic powder, salt, pepper, Parmesan cheese, chives, and paprika. (At this point, the potatoes may be covered and refrigerated for 1 day.)
Preheat oven to 450 F. Bake smashed potatoes for 15 to 20 minutes until browned. (If made ahead, remove from refrigerator, uncover, and bake for 20 to 30 minutes.)
Yield: 8 servings
Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Line a rimmed baking sheet with non-stick foil. Place each potato on the baking sheet and smash to 1-inch thickness with the bottom of a glass or coffee mug. Spread the soft butter evenly over the tops of the smashed potatoes (don't worry about them being perfectly round). Sprinkle with oregano, garlic powder, salt, pepper, Parmesan cheese, chives, and paprika. (At this point, the potatoes may be covered and refrigerated for 1 day.)
Preheat oven to 450 F. Bake smashed potatoes for 15 to 20 minutes until browned. (If made ahead, remove from refrigerator, uncover, and bake for 20 to 30 minutes.)
Yield: 8 servings
Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
