Smashed Potatoes with Parmesan Gremolata

By charlotteh371

Ingredients

• 2 lbs Yukon Gold potatoes
• 1/2 cup extra virgin olive oil
• 1 teaspoon coarse salt
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, minced (about 1/4 cup once minced)
• Zest from 1 lemon
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Wash and scrub the potatoes clean. Cut off any “eyes” or other undesirable spots. Place in a large pot and cover with water, bringing the water about 1 inch above the potatoes. Bring to a boil. Simmer the potatoes until fork tender, about 15-20 minutes, depending on the size of your potatoes.

While the potatoes are simmering, preheat your oven to 400° F (205° C).

Drain the potatoes and dry them on a clean kitchen towel. Drizzle a bit of olive oil on a rimmed baking sheet. Place the potatoes on the prepared baking sheet (in a single layer) and gently “smash” each potato with the flat side of a meat tenderizer. Potatoes should be about ½ to ¾-inch thick. Drizzle more olive oil over the potatoes and sprinkle with coarse salt.

Bake in preheated oven for 15 minutes, flip the potatoes and cook for an additional 15 minutes.

While the potatoes are cooking, mix together the parmesan gremolata: in a small bowl combine the garlic, lemon, parsley and parmesan cheese. Once the potatoes are done cooking, toss with the gremolata. Serve hot.