- 4
- 90 mins
- 165 mins
Ingredients
- 12 small red bliss potatoes
- 6 Tbls garlic infused olive oil, divided
- Kosher salt and black pepper
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 cup sour cream
- 1/4 cup sliced scallions
Preparation
Step 1
1) Preheat oven to 450 F. Adjust the oven racks to the top and bottom positions.
2) Place potatoes in a pan, pour 3/4 cup water over potatoes, and cover tightly.
3) Bake on bottom rack for about 30 minutes.
4) Remove from oven, uncover, drain any remaining water, and let rest for about 8 minutes.
5) Drizzle 3 tablespoons oil evenly over the potatoes. Space potatoes evenly over the pan and smash each one with a potato masher to a 1/2 inch thickness.
6) Drizzle the remaining olive oil over the potatoes and roast on the top rack for 15 minutes.
7) Remove from the oven sprinkle with the cheese.
8) Roast on the bottom rack for 20 minutes until golden brown.
9) Remove from the oven, top with sour cream and scallions, and serve immediately.