This week’s recipe is one of my family’s favorites – Herb Cheese Smashed Potatoes. These twice cooked beauties are so flavorful and crispy! I love to finish them with fresh herbs and lemon zest – yet they can be enjoyed in so many more ways! Top with cheddar, bacon and sour cream for a baked potato feel. Finish with some garlic butter, fresh herbs and parmesan for a dressed up version. Have fun with it and make it your own!
1 pound mixed Yukon Gold and red new potatoes – scrubbed
2-3 tablespoons olive oil
½ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh herbs
Zest of 1/2 a lemon
Preheat the oven to 400 degrees.
Place the potatoes in a large saucepan and add enough water to cover the potatoes.
Bring to a boil, reduce the heat, and simmer for 15 minutes, until the potatoes are tender when pierced with a fork.
Drain the potatoes and place on a sheet pan.
With a small bowl or metal measuring cup, press each potato until it’s about ½ to ¾ inch thick.
Brush the potatoes generously with the olive oil and sprinkle with flaky salt. Pop them in the oven for 30 minutes, turning halfway, until the skins have become nicely browned.
Sprinkle the potatoes with the Parmesan cheese and roast for another few minutes, just until the cheese melts.
Sprinkle the potatoes with the fresh herbs and lemon zest and serve immediately. ENJOY!!!