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Parmesan Chive Smashed Potatoes Recipe

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This recipe for Parmesan Chive Smashed Potatoes, by , is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ina Garten

Category:
Category:

Ingredients:  
Ingredients:  
1 pound mixed small Yukon Gold and red new potatoes, scrubbed
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil
cup freshly grated Parmesan cheese
2 tablespoons minced fresh chives
Fleur de sel or sea salt

Directions:
Directions:
Preheat the oven to 400 degrees.

Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until its about inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and teaspoon pepper.

Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

Make It Ahead: Boil the potatoes and smash them on the sheet pan. Roast the potatoes and finish the recipe before serving.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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