Smashed Potatoes With Parmesan Cheese
There’s something irresistible about Smashed Potatoes With Parmesan Cheese — golden, crispy edges, soft fluffy centres, and that savoury crunch of melted cheese. These parmesan smashed potatoes are proof that simple ingredients, when treated the right way, can become a restaurant-worthy side dish you’ll want to make every week.
Equipment
Ingredients
- 300 g baby potatoes waxy type
- 1 tablespoon olive oil
- 20 g parmesan finely grated
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika sweet or smoked
- ½ teaspoon mixed dried herbs or Italian seasoning
- a pinch of salt
Instructions
- Preheat the oven to 180°C (360°F). Line a baking tray with parchment paper. Brush it with half of the olive oil.
- Boil baby potatoes in a large pot of salted water until tender. Drain well, and let them steam in the colander for a few minutes.
- In a small bowl, combine finely grated parmesan, garlic powder, paprika and dried herbs.
- Sprinkle the Parmesan mixture evenly over the oiled parchment.
- Arrange the potatoes on the cheese. Using a flat-bottomed glass or a cup, press the potatoes down to form rough patties with uneven edges. Brush the top of the potatoes with the remaining olive oil and sprinkle with a pinch of salt.
- Roast the potatoes for 25-30 minutes, until the potatoes are golden brown and form a crispy parmesan base.
- Carefully release the potatoes from the parchment paper and serve immediately.
Nutrition
Calories: 219kcalCarbohydrates: 27gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 170mgPotassium: 649mgFiber: 3gSugar: 1gVitamin A: 110IUVitamin C: 30mgCalcium: 142mgIron: 2mg
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