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Smashed Parmesan Potatoes |
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Written by Jill Parodi
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 INGREDIENTS
- 3 pounds baby red-skinned potatoes, unpeeled, halved
- 2/3 cup freshly grated Parmesan
- 1/2 cup olive oil
- Salt and freshly ground black pepper
PREPARATION
Combine the potatoes in a large pot of water. Cover and bring the water to a boil. Continue boiling until the potatoes are tender, about 15 minutes. Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to moisten. Using a large fork, stir in the Parmesan and the oil. Season the potatoes, to taste, with salt and pepper and serve.
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