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
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