• BH&G 3196

    From Dave Drum@1:229/452 to All on Fri Jul 2 10:54:48 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fried Smashed Potatoes
    Categories: Potatoes, Herbs, Cheese
    Yield: 12 Servings

    16 sm (2") red potatoes; 1-1/2 to
    2 lb Total
    1 ts Salt
    1/4 c Olive oil
    3/4 ts Salt
    1/2 ts Ground black pepper
    3/4 c Fresh grated Parmesan
    - cheese
    2 tb Fine chopped fresh flat-leaf
    - parsley

    Place potatoes in a large saucepan and cover with at
    least 1 inch of water. Add the 1 teaspoon salt to water.
    Bring to boiling; reduce heat. Cover and simmer for 25 to
    30 minutes or until potatoes are very tender; drain
    potatoes.

    Set oven @ 450ºF/232ºC.

    Transfer potatoes to a foil-lined 15" x 10" x 1" baking
    pan. Cool for 10 minutes. Using a potato masher or the
    palm of your hand (be careful not to burn your hand),
    lightly press down on each potato to smash to about
    1/2-inch thickness, keeping each potato in one piece.

    Using half of the olive oil, brush on potatoes. Sprinkle
    half of the salt and pepper on potatoes. Bake, uncovered,
    for 10 to 15 minutes or until bottoms are lightly browned
    and crisp. Turn potatoes; brush with the remaining olive
    oil and sprinkle with the remaining salt and pepper. Bake
    for 10 to 15 minutes more or until potatoes are lightly
    browned and crisp. In a bowl combine cheese and parsley.
    Sprinkle on potatoes. Bake for 2 to 3 minutes more or
    until cheese is melted.

    MAKE-AHEAD DIRECTIONS: SCRUB POTATOES; set aside
    overnight. Combine the grated cheese and parsley in
    an airtight container; cover. Chill for up to 24
    hours. Continue as directed.

    Makes: 12 servings

    Better Homes & Gardens | May 2015

    MM Format by Dave Drum - 25 May 2015

    Uncle Dirty Dave's Archives

    MMMMM

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