Roasted + Smashed Parmesan Herb Potatoes
These highly addictive baby potatoes are boiled, smashed and roasted with grated parmesan cheese until golden and crisp dressed with a tangy fresh herb vinaigrette. Perfect for snacking, as a side, or even as a main!
Ingredients
- 3 pounds small potatoes I used Yukon Gold
- ½ cup olive oil divided
- ⅓ cup Parmesan grated
- ½ cup chopped parsley
- 2 tbsp chopped chives
- 1 tbsp fresh thyme leaves minced
- 1 tbsp Dijon mustard
- ¼ tsp crushed red pepper
- 1 tsp lemon zest
- Kosher Salt
Instructions
- Preheat oven to 425°F
- In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until very tender when pierced with a knife, about 15 minutes.
- Drain water from potatoes and lay on cutting board to slightly cool. Then using the bottom of a measuring cup or a fork, smash each potato until ½-inch thick. Be careful not to break.
- Transfer smashed potatoes to a sheet pan. Drizzle with ¼ cup of the olive oil, grated Parmesan cheese and a pinch of salt. Arrange in single layer and roast, flipping halfway through, until golden brown and crisp, 25-35 minutes.
- Meanwhile, in a medium bowl, whisk together remaining ¼ cup olive oil, parsley, chives, thyme, dijon mustard, lemon zest and crushed red pepper until smooth. Adjust salt to taste.
- Remove smashed potatoes from oven and spoon herb dressing over crispy potatoes and dig in!
Notes
Nutrition Facts are Estimates
Nutrition
Calories: 271kcalCarbohydrates: 31gProtein: 5gFat: 15gSaturated Fat: 3gCholesterol: 3mgSodium: 102mgPotassium: 742mgFiber: 4gSugar: 1gVitamin A: 441IUVitamin C: 41mgCalcium: 78mgIron: 2mg
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