Potatoes are so versatile and can be served with any meal. They can be baked, mashed, roasted, and made into a salad. These smashed and roasted potatoes topped with Parmesan and fresh herbs are my favorite way to eat them.
Parmesan Crusted Smashed Potatoes with Fresh Herbs
1 pound of baby potatoes
2 tablespoons olive oil
1/4-1/2 teaspoon salt
Freshly ground pepper
2 tablespoons Parmesan Cheese
1/2 cup chopped herbs (basil, parsley, dill, and/or mint)
1 lemon, zested (if desired)
- In a large pot, cover potatoes with water and boil potatoes for 15 minutes or until fork-tender. Drain the water and place the potatoes on a baking sheet.
- Once potatoes have cooled slightly, press each potato gently with the palm of your hand to flatten them but try to keep them from falling apart. Sprinkle with salt and pepper.
- In a large saute pan, over medium-high heat, add the olive oil. Once the oil is hot, place the potatoes in the pan. Sprinkle with Parmesan cheese. Flip the potatoes after about 3-4 minutes. They should be brown on one side. Brown on the other side, another 3-4 minutes. Parmesan cheese should begin to melt and become brown and crispy.
- Remove from heat and sprinkle with chopped herbs. Sprinkle with lemon zest if desired.