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Roasted smashed new potatoes with Parmesan

Crunchy and delicious roasted smashed new potatoes with Parmesan.

Prep Time
5 mins
Cook Time
1 hr
Servings: 4
Course: Side Dish
Cuisine: International

Ingredients

  •  700g new potatoes
  • ¼ 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

    Cup of Yum
  1. 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.
  2. 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.
  3. Generously season with sea salt and or your favourite salt and herb blend.
  4. 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.
  5. 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.

Notes

  • These potatoes are best eaten on the day they are made as roast potatoes do not store and reheat that well.