Whole Smashed Potatoes with Fontina and Chives
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.
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Servings: 4 people
Calories: 237 kcal
Net Carbs: 18 g
Ingredients
- 1 lb (453.59 g) mixed small gold and red new potatoes
- sea salt and black pepper, freshly ground
- 3 Tbsp (3 Tbsp) extra virgin olive oil
- 1/4 cup (25 g) Parmesan Regiano , freshly grated
- 1/4 cup (33 g) Fontina cheese, freshly grated
- 2 Tbsp (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: 237kcalFat: 15gSodium: 173mgNet Carbs: 18gSaturated Fat: 4gPotassium: 477mgCarbohydrates: 20gVitamin A: 189IUFiber: 2gVitamin C: 23mgSugar: 1gCalcium: 133mgProtein: 7gCholesterol: 14mgIron: 1mg
