Parmesan Smashed Potatoes Recipe
How to Make Parmesan Smashed Potatoes
Method
- Cook the whole potatoes in a large pot of salted water for 20-25 minutes or until very soft in the middle, adding the garlic for the last 2 minutes. Drain and leave to dry for a minute.
- Preheat oven to 180°C (or 160°C fan-forced). Cut the larger potatoes in half. Pour half of the oil onto a large baking tray and sprinkle with about a third of the parmesan. Place the potatoes on top, spacing them evenly. Squish each potato using the flat base of a mug. Don’t go too hard or you’ll end up with mashed potato! Dot the garlic cloves around and drizzle with the remaining oil. Season well and bake for 35 minutes or until golden.
- Rub the herbs with oil and sprinkle them over the potatoes. Scatter the remaining parmesan on top and bake for a further 10 minutes or until the cheese is nicely coloured.
Tip: You can prepare these ahead of time and bake when ready.
Optional: Omit the cheese for a vegan version.