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Roasted Red Smashed Potatoes

May 22, 2015

I welcome a long weekend with these beauties. There has not been any outdoor grilling since midway through March as it is just too damned hot. But I do use an electric oven outside, does that count? Do yourself a favor and double the recipe and put and egg on a couple of these potatoes in the morning.


Roasted Red Smashed Potatoes


  • 8 Medium Red Potatoes (washed)
  • 1/2 C. Extra Virgin Olive Oil
  • Salt and Pepper
  • 1/2 C. Parmesan Cheese (grated)
  • Chives (snipped for garnish)


  1. Boil the potatoes in cold water with some salt until almost tender (approx. 10-15 min.)
  2. Remove from pot and drain; transfer to a baking sheet
  3. Crush with a masher (keep intact)
  4. Drizzle with the oil and salt and pepper; add the Parmesan
  5. Bake at 350 degrees for 20-25 minutes
  6. Remove from oven and plate on warmed dish; add more cheese and chives

Use other fresh herbs for variations.




Serves: 4 (2 potatoes each)

Recipe adapted from http://www.epicurious


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