How many of you are hooked on Pinterest?
It has become a real life-saver for me. Every idea, for nearly every art project I have done, comes from Pinterest. If I am planning a menu for a shower or luncheon, Pinterest is the first place I go. Want a recipe for kimchee? Need step-by-step instructions on how to make Pysanky eggs? Looking for innovative garden ideas? It’s all on Pinterest.
There is one thing about Pinterest that has been driving me a bit bonkers of late. I tend to see the same pin in my feed over and over again. It’s kind of been stalking me. It’s taunting me, and today, I gave in.
Smashed Red Potatoes. They’re killin’ me. I see them when I search for cookie recipes, baby shower ideas…frankly, I see them every single time I search for anything. I must admit, they do look delicious. Those little new potatoes with the crispy browned edges, slightly salted, smothered in herbs. Oh yeah, that’s my idea of yum.
Last week a friend just happened to pass along a fifty pound box of new potatoes. Good friend, no? I shared lots of them, but kept some for myself, and today, I finally tried my hand at making those smashed taters.
Good? Yes…very, very good.
Easy? You bet. They’re simple, require just a handful of ingredients, and hey, you get to smash them. How fun is that?
I love this recipe because it is extremely versatile. You can change up the flavor profile or toppings and create a dish all your own. Lemon and rosemary potatoes. Smashed potatoes topped with bacon, sour cream, and chives. Spicy. Salty. You take your pick.
I’m Italian; I went with what I love: Parmesan cheese and Italian seasoning. I’d like to say that I only put a bit of Parmesan cheese on each potato, but no real Italian has ever said, “Just put a little cheese on that.” A generous covering of cheese, with a bit of salt, pepper, and Italian seasoning made for the perfect balance. Next time I may try a bit of pesto or sun-dried tomato on top.
So, here you go. Give them a try for yourself.
Parmesan Roasted Smashed New Potatoes
24 red, new potatoes, scrubbed, and pierced with a fork
1 tablespoon olive oil
1/2 teaspoon garlic salt, divided
1/4 teaspoon ground black pepper
2 tablespoons dried Italian seasoning (or to taste)
grated Parmesan cheese (at least 1/3 cup)
Preheat the oven to 375 degrees.
Wash and pat dry the potatoes. Pierce once or twice with a fork. Place the potatoes into a resealable plastic bag. Add in the olive oil and 1/4 teaspoon garlic salt. Seal the bag and toss until all of the potatoes are coated. Arrange the potatoes on a large baking sheet. Bake for 30-40 minutes. The potatoes should be quite tender. You should be able to easily pierce them with a fork.
Now the fun part. Using a potato masher, the bottom of a glass, or the bottom of a small Pyrex custard cup (that’s what I used), gently press down on the potato until it “smooshes”. How’s that for a technical, cooking term. Smoosh! You do not want the potato completely flattened. It should be about 1/4″ thick (depending on the size of the original potato).
Once all of your potatoes are “smooshed”, sprinkle the tops with the remaining garlic salt, the ground black pepper, and the dried Italian seasoning. Next, add a generous amount of grated Parmesan cheese to the top of each potato. Freshly grated Parmesan cheese from a wedge is by far superior to anything that comes in a container. You also do not have to worry about additives, such as cellulose powder. But, use what you have.
Return the potatoes to the oven and bake for an additional 15-20 minutes.
There you have it. Easy and delicious!