Smashed potatoes with chives and Parmesan cheese

Just before the holidays I tend to experiment with new recipes.  I certainly don’t want to try a new dish on guests.  So, I usually make a list of ideas and menus to prepare within six weeks of Thanksgiving, Christmas and New Years.  This year, I concentrated on several side dishes from Ina Garten’s cookbooks.

All of the recipes were delicious, and I would make them again. I just opted for different choices for this year’s holiday menus.

These smashed potatoes are from Ina’s “Make it Ahead” cookbook that was published this year.  For this recipe, the potatoes are first boiled, then smashed, and then roasted in the oven.  The potato texture is what makes this side dish so tasty.  There is a strong contrast from the soft potato taste with a crispy outer layer.  Superb!

To make the potatoes:

Preheat the oven to 400 degrees.  Place desired number of small Yukon Gold potatoes in a pot.  Cover with cold water and boil for about 20 minutes. Drain and place the potatoes on a sheet pan. They will not be fully cooked.

Mash with a potato masher to about 1/2 the size of the starting potato.  Drizzle with olive oil, salt and pepper.

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Roast for 30 minutes in the oven until nicely browned.  Sprinkle with Parmesan cheese and roast for another 3 minutes to melt the cheese.

Garnish with chives and parsley to serve.  Serve hot from the oven.

On the evening that I prepared these potatoes, we also enjoyed roasted kale.

 

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