Potatoes are one of those favorite and often used side dishes. My family loves to see them at the table as part of our meal.
Well this is a fun and new way to serve them. It’s similar to the recipe I have shared before for Crash Potatoes. These potatoes actually get cooked twice, which is well worth it and easier to make than twice baked potatoes.
The potatoes first get boiled. You use like a red potato or yukon gold so the skins stay on. They get cooked until for tender. Now it’s time for the second cooking method, but before that happens the potatoes have to be smashed.
Place them on a baking sheet and then smash each potato lightly with a potato masher to make them more flat. Then these babies get bathed on a mixture of butter, garlic, and parsley along with a sprinkling of salt and pepper.
These potatoes have soft and fluffy inside with a crispy outside! They are amazing. Oh, and you sprinkle them with parmesan cheese before fore serving too. You’ve got to give ’em a try.
- 2 lbs. red or yukon gold potatoes
- 3 Tbsp butter
- 4 crushed cloves of garlic
- 1 Tbsp fresh parsley
- kosher salt and pepper
- 2 Tbsp grated parmesan cheese
- Fill a large pot with salted water. Add potatoes to the water. Be sure there is enough water to cover the potatoes.
- Bring to a boil and boil until fork-tender. It should take around 15-20 minutes. Preheat your oven to broil while they boil.
- Drain water off potatoes and set aside.
- Spray a baking sheet with non-stick cooking spray. Place cooked potatoes on the baking sheet, spacing the out evenly on the sheet.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Think of making a crisscross shape on them like you do with a fork on a peanut butter cookie.
- In a bowl, combine the butter, garlic, and parsley together. Pour some of the butter mixture over each potato.
- Sprinkle potatoes with kosher salt and black pepper.
- Broil for about 10-15 minutes until golden and crisp. Sprinkle with parmesan cheese and return to the oven just long enough to melt the cheese. Serves 6-8.
Recipe adapted from Cafe Delites.