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 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.
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 Smashed Potatoes with Parmesan Gremolata, 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 these Smashed Potatoes with Parmesan Gremolata?
Try one of these scrumptious-looking recipes from Katie’s 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?
- 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
- 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.
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Nutrition InformationYield 4 Serving Size 1
Amount 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