JAN
09

Smashed Potatoes with Parmesan Gremolata

Side Dish | 15 comments

Potatoes are a wonderful accompaniment to so many meals. Because of their simplicity, they compliment a wide variety of main dishes: steak, chicken, soup, etc. And they are incredibly easy to cook and serve;  just adding salt, pepper and butter makes them delicious.


Written by: ERICA KASTNER of Cooking for Seven

But sometimes it’s nice to break from the norm and try something new. This method of cooking and serving potatoes turns boring, boiled potatoes into something full of amazing flavors.

The beauty of these potatoes is that they look and taste as if they were a lot of work, but in reality they are very easy to make. Simply boil the potatoes until tender, smash, bake for half an hour and toss with the gremolata.

And don’t let the fancy term “gremolata” scare you (I had no idea what it meant). It’s simply a mix of parsley, lemon, parmesan and garlic. But it certainly packs a punch of awesome flavors.


 

While photographing these tasty potatoes, the smell nearly killed me. “Oh my goodness,” I said out loud. It was torture trying not to gobble them down before I could finish.

Looking for a main dish to serve these with?

Try one of these scrumptious-looking recipes from Katie’s kitchen:

What is your favorite way to serve potatoes?

Smashed Potatoes with Parmesan Gremolata

Yield: 4 servings

Prep Time: 10-15 minutes

Cook Time: 45-50 minutes

Total Time: 55-65 minutes

Boiled potatoes transformed into something extremely flavorful with roasting and a parmesan-parsley gremolata.

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Ingredients:

2 lbs Yukon Gold potatoes
1/2 cup extra virgin olive oil
1 teaspoon coarse salt
3 cloves garlic, minced
1/2 cup fresh parsley, minced (about 1/4 cup once minced)
Zest from 1 lemon
1/4 cup grated Parmesan cheese

Directions:

Wash and scrub the potatoes clean. Cut off any “eyes” or other undesirable spots. Place in a large pot and cover with water, bringing the water about 1 inch above the potatoes. Bring to a boil. Simmer the potatoes until fork tender, about 15-20 minutes, depending on the size of your potatoes.

While the potatoes are simmering, preheat your oven to 400° F (205° C).

Drain the potatoes and dry them on a clean kitchen towel. Drizzle a bit of olive oil on a rimmed baking sheet. Place the potatoes on the prepared baking sheet (in a single layer) and gently “smash” each potato with the flat side of a meat tenderizer. Potatoes should be about ½ to ¾-inch thick. Drizzle more olive oil over the potatoes and sprinkle with coarse salt.

Bake in preheated oven for 15 minutes, flip the potatoes and cook for an additional 15 minutes.

While the potatoes are cooking, mix together the parmesan gremolata: in a small bowl combine the garlic, lemon, parsley and parmesan cheese. Once the potatoes are done cooking, toss with the gremolata. Serve hot.

Adapted from Use Real Butter

About the Author:

Erica is a wife and new-mom-in-training with a desire to cook delicious food for her husband Reuben (AKA love of her life). She loves to experiment and adapt recipes to be a tad healthier and shares her culinary successes on her blog, Buttered Side Up. She also writes about life as a mom and shares hair style and simple DIY tutorials over on Simple Days.

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15
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Bev @ Bev Cooks - January 09, 2013 @ 8:14 am

    yyyyyyeah, I want this right now.

    [Reply]

  • 2
    Julie - January 09, 2013 @ 8:49 am

    love this flavor combo!

    [Reply]

  • 3
    Allison - January 09, 2013 @ 9:37 am

    Yum! I’ve never tried smashed potatoes – they sound more simple than I expected.

    [Reply]

  • 4
    sara - January 09, 2013 @ 11:07 am

    These look fantastic! I love smashed potatoes, and the gremolata sounds so delicious.

    [Reply]

  • 5
    Erin @ Texanerin Baking - January 09, 2013 @ 12:32 pm

    This is my absolute favorite potato recipe ever! The first time I made them, I wasn’t expecting that much. I thought that they’d be good, but not earth shattering. And for me, these were earth shattering. SO good!

    [Reply]

  • 6
    Katie
    Katie - January 09, 2013 @ 12:53 pm

    We have already made these twice just because we happened to have all the ingredients on hand and wanted to try something a little different from our usual oven roasted potatoes. The only substitution we made was to use small red potatoes. Everyone was wowed by the flavor!

    [Reply]

  • 7
    karen - January 10, 2013 @ 8:08 am

    YUM!!! Can’t wait to try these

    [Reply]

  • 8
    Katrina @ Warm Vanilla Sugar - January 10, 2013 @ 9:11 am

    These look like the perfect side!

    [Reply]

  • 9
    Carla @ Carla's Confections - January 10, 2013 @ 10:31 am

    What a great, easy way to make potatoes. I never thought of doing it this way and I love it :)

    [Reply]

  • 10
    Laurie {Simply Scratch} - January 10, 2013 @ 7:51 pm

    You had me at gremolata! :)

    [Reply]

  • 11
    Ginger - January 12, 2013 @ 7:55 am

    I made these potatoes last night for dinner. Yum, yum!! This is definitely a keeper! I am thinking a little horseradish for a variation instead of garlic. Thanks for the recipe.

    [Reply]

  • 12
    Meagan Marion - January 17, 2013 @ 4:24 pm

    Oh I love potatoes, thanks for this recipe. My favorite potato dish would have to be cheesy potatoes made with hash browns and a mix of other flavors. Delicious!

    [Reply]

  • 13
    Nikki R. - June 11, 2013 @ 10:48 am

    I like the potato idea with the honey mustard chicken and the roasted broccoli, but it seems like a lot to juggle in the oven at one time. Any suggestions?

    [Reply]

    • Katie

      Katie replied: — June 11th, 2013 @ 12:43 PM

      I have a double oven so it works, but if you don’t you could make steamed broccoli or a green salad. Or use a slimmer pan for both so that you can fit both pans in side by side. You could also cover the chicken with foil when it is done and removed from the oven and then cook the broccoli since it only takes a few minutes.

  • 14
    cathy - January 07, 2014 @ 4:50 pm

    I use a potato masher to “smash” em!

    [Reply]

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