Roasted smashed new potatoes with Parmesan

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roasted smashed new potatoes

These roasted smashed new potatoes with Parmesan are definitely one of my favourite ways to cook potatoes. The flavour of new potatoes with the skin on them is nutty and earthy and becomes even tastier 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.

roasted smashed new potatoes

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. It’s 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. Use a Herbs de Provence blend or a french blend of herbs and a sea salt combination

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.

roasted smashed new potatoes

Recipe | serves 4

Roasted smashed new potatoes with Parmesan

Crunch and delicious roasted smashed new potatoes with Parmesan.
Print Recipe
roasted smashed new potatoes
Prep Time:5 minutes
Cook Time:1 hour

Ingredients

  •  700g new potatoes
  • ΒΌ cup of olive oil
  •  Herb de Provence blend and sea salt or a pinch of mixed dried herbs and salt/ or another herby salt of your choice
  • 30 g Parmesan cheese grated
  • Preheat the oven to 190 – 200 C 350 - 400 F.
  •  

Instructions

  • 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 season with sea salt and or your favourite salt and herb blend.
  • Bake in the oven for about 40 minutes until golden and crispy around the edges. Turn the potatoes about halfway through at 20 minutes, and add some more spice to the other side.
  • Remove from the oven and sprinkle the grated Parmesan over the potatoes and return to the oven for about 2 minutes to melt the cheese.
Servings: 4
Author: Sam Linsell

 

 

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17 Comments

  1. 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.

  2. How lovely Ginger, yes, yes and yes!

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

  4. I’m not going to admit to how many of these I actually ate Jess πŸ˜‰

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

  6. Michael, you might need to balance that with about 2 hours in the gym per day πŸ™‚

  7. 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

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

  9. 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!

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

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

  12. 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. πŸ™‚

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