roasted smashed new potatoes with parmesan

by Sam on June 5, 2013

roasted smashed new potatoes

roasted smashed new potatoes

This is definitely one of my favourite ways to cook potatoes. The flavour of new potatoes with the skin on is nutty and earthy, and becomes even more tasty when smashed and roasted with olive oil and Parmesan cheese until crispy.

They are great with a roast, perfect at a braai (BBQ), and work fantastically with a grilled piece of fish.

I developed this recipe for the Nomu May recipe mailer using their ‘One For All‘ seasoning, which like the name says, is perfect for just about anything. Its got sea salt, rosemary, bay, thyme, garlic, white pepper, sage and a few other herbs in it, and has now become a frequent flyer in my kitchen. I love it on my 30 second poached eggsand I give it a few grinds over my sandwiches. For those not living in ‘Nomu land’, it is similar to a Herbes de Provence blend.

I have also made these delicious spuds using fresh thyme or rosemary, and you could add chopped garlic and or chopped fresh parsley at the end to add a flavour punch. Chilli could also rock, if you are that way inclined

Recipe | serves 4

  •  700g new potatoes
  • ¼ cup of olive oil
  • Nomu All for One Grinder spice
  • 30g Parmesan cheese, grated

Pre heat the oven to 190 – 200 C (350 – 400 F).

Boil the potatoes in a large pot of salted water until just cooked, about 20 – 25 minutes. Drain completely and allow them to dry out for a minute or two.

Brush a baking tray with olive oil and spread the potatoes evenly over it. Using a flat bottomed utensil, gently squash the potatoes down so that they squash fairly flat but remain intact. Drizzle olive oil over the potatoes and brush to evenly coat. Generously grind over the All for One spice mix.

Bake in the oven for about 40 minutes until golden and crispy around the edges. Turn the potatoes about half way through at 20 minutes, and add some more spice to the other side.

Remove form the oven and sprinkle the grated Parmesan over the potatoes and return to the oven for about 2 minutes to melt the cheese.

roasted smashed new potatoes

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Leave a Comment

{ 15 comments… read them below or add one }

Ginger June 5, 2013 at 11:07 am

May I be so bold as to suggest some coarsely grated fresh lemon rind together with the chopped garlic and chopped fresh parsley?

It adds a fresh zing that makes this one of my favourite potato variations.

Sam June 5, 2013 at 11:17 am

How lovely Ginger, yes, yes and yes!

Jess June 5, 2013 at 11:22 am

And now I want to eat potatoes for days. These look yummy.

Sam June 5, 2013 at 11:33 am

I’m not going to admit to how many of these I actually ate Jess ;-)

Chandler June 5, 2013 at 12:14 pm

I can’t wait to try this. Everyday. For the rest of winter.

Sam June 5, 2013 at 4:09 pm

Michael, you might need to balance that with about 2 hours in the gym per day :-)

Laura (Tutti Dolci) June 5, 2013 at 6:10 pm

Potato perfection! If I’m going to eat potatoes, this is the way to do it :).

usha singh June 5, 2013 at 8:42 pm

these look divine Sam–they would be wonderful served with some dip and with drinks–well there goes this idea to my list for the coming long weekend–love it Sam. I will just have to stay away from it

Meghan @ Cake 'n' Knife June 6, 2013 at 5:28 pm

So gorgeous! This might be bad to say, but I could totally eat these for any meal, including breakfast RIGHT NOW.

Rachel @ Bakerita June 6, 2013 at 7:40 pm

Oh my, I’m loving these! It’s like a cross between a latke and a roasted potato, and I need it in my life. Pinned!

Belinda @themoonblushbaker June 7, 2013 at 7:45 pm

i love smash potatoes. Left over make the best potato salad because of the roasting. My fave after duck fat roasted potatoes!

Annie@ciaochowbambina June 11, 2013 at 7:05 pm

The potato is my favorite vegetable! And roasted, all the better! I am starving as a result of your pictures! Thank you!

Sylvie @ Gourmande in the Kitchen June 13, 2013 at 3:57 am

Oh those look dangerously good, especially with a poached egg like you said, delicious!

Sam June 13, 2013 at 1:38 pm

Very dangerous Sylvie, I will not admit on a public forum exactly how many of these I ate *hangs head in shame*, but I do like the idea of a poached egg and having it for brunch. :-)

Brandon @ Kitchen Konfidence June 14, 2013 at 5:42 am

Yum! I would love to dip one of these in some ranch :)

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