Ingredients

The following ingredients have 5 Servings
  • 1 1/2 pounds small red or Yukon Gold new potatoes (scrubbed)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup (1.75 ounces, 50 grams) freshly grated Parmesan cheese
  • 2 Tablespoons minced fresh chives for garnish (optional)

Instruction

  • Preheat oven to 425° F. Line large rimmed baking sheet with nonstick aluminum foil. Set aside.
  • Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a knife.
  • Drain the potatoes; allow to cool about 20 minutes.
  • Place on a sheet pan. Press each potato until it is about 1/2-inch thick with your hand or a potato masher. Pour olive oil over the potatoes; sprinkle on 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
  • Bake the potatoes for 45 minutes, turning once, until the skins have become nicely browned.
  • Sprinkle the potatoes with the Parmesan cheese and bake another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives; serve hot.
  • Yield: 4 to 6 servings.