Ina Garten Parmesan Chive Smashed Potatoes

Ina Garten Parmesan chive smashed potatoes are a crispy, golden side dish with Yukon Gold and red potatoes, olive oil and freshly grated Parmesan that come together in 1 hour. Save this easy crispy potato side dish for Thanksgiving, Sunday dinner or holiday parties, because it's make-ahead friendly.

Press each boiled potato until it's about 1/2 inch thick, because the rough, cracked surface is what crisps up in the oven. Leave them whole and the skins stay soft instead of browning.

Ina Garten boils the potatoes first, smashes them on a sheet pan and then roasts them at high heat in her book Make It Ahead (2014). That three-part method gives you creamy centers and crunchy edges that a plain roasted potato never reaches.

Source: Make It Ahead (2014)

Ina Garten Parmesan Chive Smashed Potatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

190

kcal

Small potatoes are boiled until tender, smashed flat and roasted until the skins turn deep brown and crackly. A shower of Parmesan melts over the top, so every bite has a creamy middle and a salty, crisp edge.

Ingredients

• 1 pound mixed small Yukon Gold and red new potatoes, scrubbed
  

• Kosher salt and freshly ground black pepper
  

• 3 tablespoons good olive oil
  

• 1/2 cup freshly grated Parmesan cheese
  

• 2 tablespoons minced fresh chives
  

• Fleur de sel or sea salt
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That way it's fully hot by the time the potatoes are boiled and smashed.
• Boil the potatoes: Put 1 pound small Yukon Gold and red new potatoes and 1 tablespoon kosher salt in a large saucepan and cover with water. Bring to a boil, reduce the heat and simmer for 17 to 20 minutes, until a skewer slides in easily.
• Smash the potatoes: Drain the potatoes and set them on a sheet pan. Press each one with a potato masher or metal measuring cup until it's about 1/2 inch thick, which gets messy, so don't worry about neat edges.
• Season the potatoes: Toss the smashed potatoes with 3 tablespoons olive oil, 1 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper. Then spread them out so each one has room to brown.
• Roast until crisp: Roast the potatoes for 25 to 30 minutes, turning them once, until the skins are nicely browned. The edges should look dark and crackly before you move on.
• Add the Parmesan: Sprinkle 1/2 cup freshly grated Parmesan cheese over the potatoes and roast for another 2 to 3 minutes. Pull them out as soon as the cheese melts, so it stays golden instead of burning.
• Finish and serve: Top the potatoes with 2 tablespoons minced fresh chives and a pinch of fleur de sel or sea salt. Serve them hot while the edges are still crunchy.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO Good Grips nylon potato masher, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make smashed potatoes ahead of time?

Yes, Ina Garten suggests boiling the potatoes and smashing them on the sheet pan ahead of time. Then roast them and add the cheese just before serving, so the skins are crisp when they hit the table.

What can I use instead of Yukon Gold and red potatoes?

Any small waxy potato works, like baby white potatoes or fingerlings. Just keep them small and similar in size, so they cook through at the same pace.

How do I store leftover smashed potatoes?

Keep them in an airtight container in the fridge for up to 3 days. Reheat them on a sheet pan in a hot oven, since a microwave makes the crispy edges soft.

What if I don't have a potato masher?

A metal measuring cup works well, and so does the flat bottom of a heavy glass or a sturdy mug. Press down firmly and evenly until each potato is about 1/2 inch thick.

Why aren't my smashed potatoes getting crispy?

The most common mistake is crowding the sheet pan, because the potatoes steam instead of browning. Spread them in a single layer with a little space between, and roast until the skins are deep brown.