Pressed Potatoes

Pressed Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons fresh thyme leaves, finely chopped

  • 3

    tablespoons fresh chives, finely chopped

  • 1

    (3 lb.) bag red potatoes

  • 6

    tablespoons Extra Light Olive Oil, divided

  • 1

    teaspoon Diamond Crystal Kosher Salt

  • ½

    teaspoon pepper

  • ½

    cup grated Parmesan Cheese

Directions

Preheat oven to 400 degrees. Chop thyme and chives. Place one-half of the potatoes in a microwave-safe dish and cover; microwave on High for 10-12 minutes or until tender when pierced with a fork. Repeat with remaining potatoes. Coat two baking sheets with 2 tablespoons oil; place potatoes on baking sheet (3 inches apart), press lightly with potato masher (leaving somewhat intact). Drizzle remaining 4 tablespoons oil over potatoes, season with salt, pepper and herbs. Bake 15-20 minutes or until edges are browned and crispy. Sprinkle with cheese and serve.


Nutrition

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