Smashed Potatoes with Olive Oil, Garlic and Parmesan Cheese
I really do prefer smashed potatoes and seldom mash them anymore. They are so much easier to make and I love the chunks of potatoes and keeping the skins on adds a lot of flavor. This recipe is considerably healthier than most since it does not require milk, cream or butter. The garlic is simmered with the potatoes to add subtle flavor. This recipe can be made in any amount.
- 1-1/2 pounds thin-skinned bahy or small potatoes, such as red-skin or Yukon gold, scrubbed (see notes below)
- 2 medium cloves garlic, smashed and peeled
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 to 4 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Cut potatoes into halves or quarters. Place in a medium saucepan. Add enough water to almost cover. Add the garlic and salt. Bring to a boil over high heat. Cover, reduce to medium-low, and simmer until tender, about 10 minutes depending on size and type. Drain the potatoes. Return to the pot and smash with a fork or masher to desired texture. Stir in the oil, Parmesan cheese and pepper. Taste for seasoning, adding additional Parmesan or salt if needed. Stir in the parsley and serve immediately or, if necessary, keep partially covered over a very low burner for 10 to 15 minutes.