Smashed Potatoes with Parmesan Gremolata

Smashed Potatoes with Parmesan Gremolatan is a side dish that serves 4. For $1.33 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 401 calories, 8g of protein, and 29g of fat per serving. Many people made this recipe, and 17977 would say it hit the spot. A mixture of coarse salt, garlic, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is brought to you by Good Life Eats. Overall, this recipe earns a spectacular spoonacular score of 99%. Users who liked this recipe also liked Smashed Potatoes with Pecorino Romano Gremolata, Parmesan Smashed Potatoes, and Parmesan Smashed Potatoes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash and scrub the potatoes clean. Cut off any “eyes” or other undesirable spots. Place in a large pot and cover with water, bringing the water about 1 inch above the potatoes. Bring to a boil. Simmer the potatoes until fork tender, about 15-20 minutes, depending on the size of your potatoes.While the potatoes are simmering, preheat your oven to 400° F (205° C).Drain the potatoes and dry them on a clean kitchen towel. Drizzle a bit of olive oil on a rimmed baking sheet. Place the potatoes on the prepared baking sheet (in a single layer) and gently “smash” each potato with the flat side of a meat tenderizer. Potatoes should be about ½ to ¾-inch thick. Drizzle more olive oil over the potatoes and sprinkle with coarse salt.Bake in preheated oven for 15 minutes, flip the potatoes and cook for an additional 15 minutes.While the potatoes are cooking, mix together the parmesan gremolata: in a small bowl combine the garlic, lemon, parsley and parmesan cheese. Once the potatoes are done cooking, toss with the gremolata. Serve hot.

 

Step by step:

1. Wash and scrub the potatoes clean.

2. Cut off any “eyes” or other undesirable spots.

3. Place in a large pot and cover with water, bringing the water about 1 inch above the potatoes. Bring to a boil. Simmer the potatoes until fork tender, about 15-20 minutes, depending on the size of your potatoes.While the potatoes are simmering, preheat your oven to 400° F (205° C).

4. Drain the potatoes and dry them on a clean kitchen towel.

5. Drizzle a bit of olive oil on a rimmed baking sheet.

6. Place the potatoes on the prepared baking sheet (in a single layer) and gently “smash” each potato with the flat side of a meat tenderizer. Potatoes should be about ½ to ¾-inch thick.

7. Drizzle more olive oil over the potatoes and sprinkle with coarse salt.

8. Bake in preheated oven for 15 minutes, flip the potatoes and cook for an additional 15 minutes.While the potatoes are cooking, mix together the parmesan gremolata: in a small bowl combine the garlic, lemon, parsley and parmesan cheese. Once the potatoes are done cooking, toss with the gremolata.

9. Serve hot.

Nutrition Information:

covered percent of daily need