Chive Smashed Potatoes Recipes

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PARMESAN CHIVE SMASHED POTATOES



Parmesan Chive Smashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound mixed small Yukon Gold and red new potatoes, scrubbed
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil
1/2 cup freshly grated Parmesan cheese
2 tablespoons minced fresh chives
Fleur de sel or sea salt

Steps:

  • Preheat the oven to 400 degrees.
  • Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a 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 with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
  • Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

SMASHED POTATOES WITH CHIVES



Smashed Potatoes with Chives image

Provided by Aida Mollenkamp

Categories     side-dish

Time 41m

Yield 4 to 6 servings

Number Of Ingredients 4

3 pounds medium-size unpeeled baby potatoes
6 tablespoons unsalted butter
1/2 cup thinly sliced fresh chives
Salt and pepper

Steps:

  • Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
  • Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.

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