Smashed Crispy Potatoes with Garlic Herb Lemon Butter & Parmesan Cheese

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Potatoes are probably one of the most versatile vegetables out there. They can be boiled, steamed, stuffed, roasted or used in soups, stews and casseroles. The nutritional content of potatoes can vary depending on the variety. Potatoes are packed with vitamins, minerals, fiber and antioxidants. They contain zero fat and are naturally gluten-free. Did you know that potatoes have more protein, fibre and iron than broccoli? Anyhow, moving on to the recipe. If I were going to make a potato side dish to impress my family and guests, it would definitely be this one. Although this potato dish is simple to make, the flavour of the garlic herb lemon butter makes them addictively delicious. I used fresh parsley and fresh rosemary because both herbs go hand in hand when it comes to roasted potatoes. The splash of fresh lemon juice adds a little tartness balancing the saltiness and herbs to perfection. To add even more flavour, I topped them with Parmesan cheese which also makes them extra crispy. I feel that Parmesan cheese makes everything taste so much better, don’t you agree? All of these flavours combined are just the best when it comes to potatoes. I have used small creamer potatoes because they hold their shape and taste better than any other potato when roasted. And as a bonus you don’t have to peel them, making this potato recipe my favourite side dish. But don’t stop there, these smashed crispy potatoes make for a wonderful snack especially during sports events. They are tastier than fries, you don’t have to serve them hot, and they make perfect finger food. You don’t even have to add a dip, they are that good! But the best part is, you can make them in advance. Just roast them, smash them and set aside until you are ready to serve them. When ready, finish cooking them with Parmesan cheese. Now that is an easy, amazing potato recipe. Enjoy!

Ingredients

  • 1 1/2 lb. creamer potatoes (preferrably all the same size) washed and dried with a paper towel
  • 1/2 tsp. pure sea salt
  • 1/4 cup salted butter, melted
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 2 tsp. chopped fresh rosemary
  • 1/2 tsp. GF ground black pepper
  • 1 Tbsp. fresh lemon juice plus zest of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • Instructions

  • Preheat oven to 400 F
  • Toss potatoes with salt, butter, garlic, parsley, rosemary, black pepper and lemon juice
  • Scatter on a baking pan or rimmed lined baking sheet without touching and bake for 20 minutes until tender
  • Smash the potatoes with a fork until they start breaking
  • Sprinkle with Parmesan cheese and bake for 8 - 10 more minutes until the potatoes are crispy and the cheese is golden


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