Parmesan-Dusted Smashed New Potatoes

Parmesan-Dusted Smashed New Potatoes may not be the most beautiful side dish but the salty, creamy, crunchy potatoes are delicious. Ample Bites likes to serve Parmesan-Dusted Smashed New Potatoes with grilled pork chops or chicken.

The key technique in making this dish is to par-boil the potatoes until they are just cooked through. Ample Bites tests for doneness using a metal skewer. When the skewer can be pulled out of the largest potato with no resistance the potatoes are done. This step can be done hours ahead of time with the potatoes allowed to cool in the refrigerator.


Parmesan-Dusted Smashed New Potatoes
(Mark Kelly, 2013)

Makes 4 to 6 servings

2 pounds of new (red) potatoes
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Bring 3 quarts of salted water to a boil. Add the potatoes and continue boiling until potatoes are just cooked through. Allow the potatoes to cool until they can be picked up with a bare hand.

Preheat oven to 400F.

Using a small heavy skillet. Smash the potatoes in batches of 3 to 4 using the back of the skillet. Smash until the potato skins break and the potatoes are flattened to between 1/4 and 1/2-inch thickness.

Transfer the potatoes to a lightly oiled, rimmed baking sheet. Drizzle the potatoes on both sides with olive oil and season with salt and pepper. Bake the smashed potatoes for 20 minutes. Flip the potatoes and bake for an additional 15 minutes. Dust the potatoes with the grated Parmesan and continue baking for an additional 10 minutes.

Re-season with salt and pepper and serve immediately.

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