Name: Parmesan Smashed Potatoes
Yield: 4-6
Cuisine: Italian
Ingredients: 2 pounds baby red potatoes, sliced in half (they should all be about the same size so they cook evenly); 6 tablespoons unsalted butter, cut into tablespoons; ½ cup grated Parmigiano-Reggiano; ¾ teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon fresh chives, finely chopped (optional)

Parmesan Smashed Potatoes

By Jenn Segal

These parmesan smashed potatoes make a rustic and comforting side dish.

Servings: 4-6

Ingredients

2 pounds baby red potatoes, sliced in half (they should all be about the same size so they cook evenly)
6 tablespoons unsalted butter, cut into tablespoons
½ cup grated Parmigiano-Reggiano
¾ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon fresh chives, finely chopped (optional)

Instructions

Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.
Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water. Top potatoes with butter, Parmigiano Reggiano, salt and pepper. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total). Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve.

Nutrition Information

Per serving (6 servings)
Calories: 246
Fat: 14 g
Saturated fat: 9 g
Carbohydrates: 24 g
Sugar: 2 g
Fiber: 3 g
Protein: 6 g
Sodium: 407 mg
Cholesterol: 37 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.