Parmesan Chive Smashed Potatoes

 

So Food Network emailed a one month free subscription to Food Network Premium. Ha makes Covid hours at home tolerable for me... Lots of video tutorials viewed on the elliptical. First recipe I have tried. I will most likely not have access to chives and will replace with parsley and serve with Parm or sometimes without. So versatle. I bought a bag of fingerling taters; so mine were not quite as uniform & pretty as Ina's but hey who cares. No guests are invited... Gonna serve with Baked Pattypan Squash (blog: 7/4/2020 label: vegetable); so might not add the Parm this time. Have so hot Italian sausage in freezer and that will be the protein. Reading reviews always helps what other folks have added, granulated garlic.  Let you know how dinner turns out...

Ingredients:

• 1 pound mixed small Yukon gol and re new potatoes, scrubbed
• Celtic salt and fresh ground pepper
• 3 tablespoons good olive oil
• 1/2 cup freshly grated Parmesan (Ina has a whole tutorial on parm)
• 2 tablespoons fresh chives, minced

Directions:

Preheat the oven to 400-degrees.

Place the potatoes and 1 tablespoon salt in large saucepan and add enough water to cover the potatoes. bring to a boil, reduce the heat, and simmer for 17-20 minutes, until the potatoes are tender when pierced with a skewer.

Drain the potatoes and place on a parchment lined cookie sheet. Mash with a potato masher until1/2-inch thick. Brush with olive oil and add salt and pepper to taste.

Roast the potatoes for 25-30 minutes, turning once, until skins have become nicely browned.

Sprinkle potatoes with the Parmesan cheese and roast another 2-3 minutes, just until the cheese melts.

Sprinkle potatoes with chives.