Take a boring baked potato and kick it up a notch with these Smashed Parmesan Red Potatoes. We get unexpected guests for dinner at least once a week at our house, mostly I am sure because our friends know that rain or shine if they pop over to our home we will never let them leave hungry.  I had a bunch of mini red potatoes left over from a different night and wanted to make roasted potatoes, they turned out great! These make a simple, yet elegant side dish for any of your holiday Christmas dinners. Here’s the delicious recipe.
Ingredients
- Mini red potatoes
- 2 tsp chicken Bouillon
- Olive oil
- Kosher salt
- Fresh ground pepper
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Parsley
- Fresh Grated Parmesan Cheese
Instructions
- n a large pot with cold water add the amount of whole red potatoes you want to make along with the chicken bouillon. Bring to a boil and boil until just tender, around 20-25 minutes depending on the size of your potatoes. While they are boiling preheat oven to 425 and spray a baking sheet with cooking spray. Mix the thyme rosemary and parsley in a small bowl and set aside. When potatoes are done drain them and then place in a single layer on the baking sheet. With an object of your choice smash each of the potatoes slightly to make them more of a disc shape. I like to use the bottom of the cooking spray can to smash them because it keeps them in a perfect circle. Brush olive oil over each potatoes and sprinkle with salt and pepper. Also sprinkle each potato with a pinch of the herb mixture. Place the baking sheet in the oven and bake for about 15-20 minutes. Remove from oven and Sprinkle each potato with fresh parmesan and serve!
- Because the potatoes are essentially already cooked before you put them in the oven you can adjust baking time and temperature to whatever else you may be making. For example if you are also making roasted asparagus or some dinner rolls just put the potatoes in with whatever else you are making to ensure your meal is all hot and ready at the same time:
