Monday, January 12, 2015

Parmesan Chive Smashed Potatoes

When we made the Braised Lamb Shanks with Olives, Lemon, and Tomatoes, we decided on two side dishes: steamed broccoli and smashed potatoes. I'm not sure why smashed potatoes popped into my mind. I've only had them at restaurants. We've never made them, never even thought to make them. SP said they sounded good plus, they'd be something new.

Later that night, I was flipping through a cookbook my mom gave me for Christmas: Ina Garten's Make It Ahead. Lo & behold, there was a recipe for
Parmesan Chive Smashed Potatoes. So we decided to follow her recipe.
Smashed potatoes are easy but they are a little time consuming because you first boil the potatoes for 17 to 20 minutes, drain them, smash them, bake them for 25-30 minutes, sprinkle with parmesan, and bake another 2-3 minutes. They take about an hour and they make a lot more dirty dishes than simply baking potatoes or roasting potatoes. But, personally, I find these the second tastiest of the potatoes we make (cheesy scalloped potatoes are the best) so the extra work and dirty dishes are worth it.
We used only red potatoes and made enough for 2 meals. For us, that was 2~2.5 potatoes per person per meal. We packaged the leftovers in a glass container and reheated them for 20 minutes in the oven.

The parmesan makes a nice little crunchy, salty bite with the soft potato. I would have preferred fresh chives, but since it's winter we had to settle for dried. These are definitely a make again side dish. Also - it's fun to smash the potatoes!

Recipe here.

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