20 July 2011

Make These Now: Crispy Parmesan Squashed Potatoes

Okay, I know these aren’t really a SNACK. But I made them on a whim not as part of a meal, so they were sort of a snack for me.

But seriously? These potatoes taste like BUTTER. Delicately crispy on the outside, soft and chewy on the inside, with that slightly salty, slightly tangy parmesan finish.

If you’re bored of regular roasted potatoes (they’re totally my go-to carby side), try these on for size. And so easy to make!

You’ll need:

a pound or two of fingerlings
couple tablespoons olive oil
small handful parmesan cheese
lots of salt and pepper
chives or parsley (if desired for garnish)

Make it:

Preheat the oven to 375.
Coat your potatoes in olive oil on a baking sheet and season liberally with salt and pepper.
Throw ‘em in the oven for about 25 minutes, or until they just start getting golden.
Take ‘em out of the oven and smash them with whatever you have handy. I used another baking sheet combined with a spatula. You’ll want to squash them until they “pop” (I know it sounds weird, but that’s exactly what happens — the skin opens up and they sort of burst open).
Coat the potatoes in parmesan cheese (and maybe some more pepper).
Put them bake in the oven for another 10-15 minutes, or until the tops get nice and golden brown. I broiled them for a few minutes on high as well.
Garnish with fresh or dried chives or parsley.