Monday, March 11, 2013

Parmesan Gremolata Smashed Potatoes

I have made the crash hot potatoes many times, usually with just a little rosemary on top, this herb and cheese version I found at  Use Real Butter looked so good I had to make them.  You really cannot go wrong with crispy hot potatoes tossed with garlic, pasrley and cheese!
2 lbs red creamer potatoes
1 tsp salt
olive oil
3 cloves garlic, minced
1/2 cup fresh parsley, minced
zest of 1 lemon
1/4 cup grated parmesan cheese
Preheat oven to 400
Cook the potatoes in salted water until tender.
Place the cooked potatoes on a baking sheet and flatten with a potato masher, drizzle with olive oil and sprinkle with salt. 
Bake for 30 minutes, turning half way through.
While the potatoes are cooking, in a small bowl mix together the garlic, parsley, lemon zest and parmesan cheese.  When potatoes are done, toss with the parmesan mixture.
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