Smashed Potatoes with Parmesan Gremolata
Smashed Potatoes with Parmesan Gremolata are a great winter side dish.
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.
This recipe for Smashed Potatoes with Parmesan Gremolata is written by: ERICA KASTNER of Cooking for Seven
But sometimes itโs 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.
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 donโt let the fancy term โgremolataโ scare you (I had no idea what it meant).
Itโs simply a mix of parsley, lemon, parmesan and garlic.
But it certainly packs a punch of awesome flavors.
While photographing these tasty Smashed Potatoes with Parmesan Gremolata, the smell nearly killed me.
โOh my goodness,โ 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 these Smashed Potatoes with Parmesan Gremolata?
Try one of these scrumptious-looking recipes from Katieโs kitchen:
- Chicken Marsala
- Citrus and Rosemary Roast Chicken
- Seared Filet with Mixed-Herb Gremolata
- Smoky Black Bean Soup with Andouille Sausage
- Lemon Chicken and Orzo Soup
- Gingered Skirt Steak with Snow Peas
What is your favorite way to serve potatoes?
Smashed Potatoes with Parmesan Gremolata
Boiled potatoes transformed into something extremely flavorful with roasting and a parmesan-parsley gremolata.
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
Instructions
- Wash and scrub the potatoes clean. Cut off any โeyesโ 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 400ยฐ F (205ยฐ 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 โsmashโ each potato with the flat side of a meat tenderizer. Potatoes should be about ยฝ to ยพ-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.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 488 Total Fat 29g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 23g Cholesterol 5mg Sodium 670mg Carbohydrates 52g Net Carbohydrates 0g Fiber 6g Sugar 3g Sugar Alcohols 0g Protein 8g
These were absolutely delicious. I doubled the recipe for only 6 of us and they were all gobbled up. Only problem was I had to cook them much longer and jack the oven up to 500.
I love love LOVE smashed potatoes. These look SO good!
I use a potato masher to “smash” em!
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?
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.
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!
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.
You had me at gremolata! ๐
What a great, easy way to make potatoes. I never thought of doing it this way and I love it ๐
These look like the perfect side!
YUM!!! Can’t wait to try these
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!
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!
These look fantastic! I love smashed potatoes, and the gremolata sounds so delicious.
Yum! I’ve never tried smashed potatoes – they sound more simple than I expected.
love this flavor combo!
yyyyyyeah, I want this right now.