Yield: 2 to 4 Servings
Whether you are having beef, chicken, or pork as a protein for your dinner tonight, this Easy Smashed Potato is the perfect side dish for that! The combination of Parmesan cheese, garlic, butter, potatoes, and parsley made this the best! Try it now!
Ingredients:
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) melted butter
1 tbsp (15 ml) fresh parsley, chopped
salt and pepper to taste
16 ounces (450 g) of red baby potatoes
1 garlic clove, minced
a sprinkle of fleur de sel sea salt, optional
1 tsp (5 ml) freshly grated Parmesan cheese
Directions:
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Place a large pot with water on the stove and turn the heat to high. Make sure to add enough water to submerge the potatoes.
Add the potatoes to the boiling water, then cook for a few minutes until fork-tender.
Drain the potatoes and use paper towels to pat them dry when cool enough to handle.
Add the soft potatoes onto a rimmed cookie sheet, then press each gently.
Drizzle olive oil over the potatoes, then season them with salt and pepper.
Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes.
Mix melted butter and garlic in a mixing bowl.
Remove the potatoes from the oven, then brush each with the butter mixture. Put them back in the oven and roast for 5 more minutes.
Transfer the potatoes into a mixing bowl, then sprinkle a bit of fleur de sel sea salt and grated Parmesan cheese on top.
Garnish with freshly chopped parsley.
Serve and enjoy!
Notes:
Make sure to pat dry the potatoes before baking them.
I recommend using Red Potatoes for this recipe.
Nutrition Facts:
Amount Per Serving: CALORIES: 182 | TOTAL FAT: 10g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 5g | CHOLESTEROL: 16mg | SODIUM: 298mg | CARBOHYDRATES: 22g | FIBER: 2g | SUGAR: 1g | PROTEIN: 3g
Ingredients
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) melted butter
- 1 tbsp (15 ml) fresh parsley, chopped
- salt and pepper to taste
- 16 ounces (450 g) of red baby potatoes
- 1 garlic clove, minced
- a sprinkle of fleur de sel sea salt, optional
- 1 tsp (5 ml) freshly grated Parmesan cheese
Instructions
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Place a large pot with water on the stove and turn the heat to high. Make sure to add enough water to submerge the potatoes.
Add the potatoes to the boiling water, then cook for a few minutes until fork-tender.
Drain the potatoes and use paper towels to pat them dry when cool enough to handle.
Add the soft potatoes onto a rimmed cookie sheet, then press each gently.
Drizzle olive oil over the potatoes, then season them with salt and pepper.
Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes.
Mix melted butter and garlic in a mixing bowl.
Remove the potatoes from the oven, then brush each with the butter mixture. Put them back in the oven and roast for 5 more minutes.
Transfer the potatoes into a mixing bowl, then sprinkle a bit of fleur de sel sea salt and grated Parmesan cheese on top.
Garnish with freshly chopped parsley.
Serve and enjoy!
Notes
Make sure to pat dry the potatoes before baking them. I recommend using Red Potatoes for this recipe. Nutrition Facts: Amount Per Serving: CALORIES: 182 | TOTAL FAT: 10g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 5g | CHOLESTEROL: 16mg | SODIUM: 298mg | CARBOHYDRATES: 22g | FIBER: 2g | SUGAR: 1g | PROTEIN: 3g
