Whole Smashed Potatoes with Fontina and Chives

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Course Side Dish
Cuisine American
Keywords Vegetarian
Difficulty Easy
Servings 4 people
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
The Parmesan and fontina used in this recipe give the potatoes a ton of flavor, and the chives provide a little bite. Having been first boiled, then smashed, then roasted at a high temperature, the potatoes have creamy and tender insides and crispy hot skins. To make ahead, boil the potatoes and smash them on a sheet pan, then refrigerate until ready. Roast the potatoes and finish the recipe before serving.
Servings: 4 people
Calories: 237kcal

Ingredients

  • 1 lb mixed small gold and red new potatoes
  • sea salt and black pepper freshly ground
  • 3 Tbsp extra virgin olive oil
  • 1/4 cup Parmesan Regiano freshly grated
  • 1/4 cup Fontina cheese freshly grated
  • 2 Tbsp fresh chives minced
  • Fleur de sel or sea salt

Instructions

  • Preheat the oven to 400°F.
  • Place the potatoes and 1 Tbsp of salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a fork or skewer.
  • Drain the potatoes and place on a rimmed sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy).
  • Toss the potatoes on the pan with the olive oil, 1 tsp salt, and 3/4 tsp pepper. Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned.
  • Sprinkle the potatoes with the Parmesan and Fontina, and roast for another 2 to 3 minutes, just until the cheese melts.
  • Sprinkle the potatoes with the chives and fleur de sel or sea salt. Serve hot.

Nutrition

Calories: 237kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 173mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!