Garlic Butter Parmesan Smashed Potatoes (small batch)
I had picked up a big bag of creamer potatoes (a mix of Yukon gold and red) the other week at The Running Man and I wanted to use them up before they started to sprout. That is always a risk at this time of year. I had seen a delicious looking smashed potato recipe on Eating Well 101 a week or two back and decided to give it a go!
Can you ever have too many potato recipes? I think not! Especially when the potato is your favorite vegetable like it is mine! These potatoes were so yummy and preparing them in this way made them even yummier. The original recipe fed four people so I small batched it to feed only two.
- 1 pound (454g) golf ball sized potatoes
- 1/2 tsp oil
- 1 1/2 TBS butter, melted
- 2 cloves garlic, peeled and minced
- 1/4 tsp each salt and black pepper
- 1 TBS grated Parmesan cheese
- 1/2 TBS Italian seasoning
- chopped parsley and additional Parmesan cheese to garnish
If the potato is also your favorite vegetable, as it is mine, you might also enjoy the following recipes. I guarantee they are all delicious and very simple to make!
CHICKEN & PANCETTA STUFFED JACKET POTATOES - Jacket (or baked) Potatoes are a wonderful canvas for a multitude of flavors. This delicious version turns them into a delicious main. You nave a crisp skinned jacket potato on the bottom stuffed with a lush, creamy chicken, spinach and smoky pancetta filling. These are a real favorite!
PAN FRIED POTATOES - It was a great day in the house when we were growing up and my mother prepared these delicious potatoes for our supper! Everyone loved them. Sliced leftover cold potatoes, fried in plenty of butter along with some onions and seasoning. Nothing ever tasted better than those! Mom could never make enough of them to satisfy us!
Garlic Butter Parmesan Smashed Potatoes (small batch)
- 1 pound (454g) golf ball sized potatoes
- 1/2 tsp oil
- 1 1/2 TBS butter, melted
- 2 cloves garlic, peeled and minced
- 1/4 tsp each salt and black pepper
- 1 TBS grated Parmesan cheese
- 1/2 TBS Italian seasoning
- chopped parsley and additional Parmesan cheese to garnish
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil. Cover and cook for 25 to 30 minutes or until they are fork tender. Drain well. Keep warm
- Lightly butter a baking sheet or line with a sheet of baking parchment. Place the potatoes evenly spaced onto the prepared baking sheet
- Using a potato masher or the bottom of a glass, lightly flatten the potatoes by applying pressure. Try to keep them as much in one piece as possible.
- Whisk together the melted butter, salt, pepper, garlic, Parmesan and Italian seasoning. Spoon some of this mixture evenly and generously over each potato.
- Bake in the preheated oven until golden and crispy brown, 10 to 15 minutes. Sprinkle with the parsley and additional Parmesan cheese and serve immediately.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/04/garlic-butter-parmesan-smashed-potatoes.html
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