Wisconsin Potato and Vegetable Growers Association

Lemon, Rosemary & Parmesan Roasted Smashed Petite Potatoes

Posted February 21st, 2018

Recipe by: Allen Tran, MS, RD, CSSD

Lemon, Rosemary & Parmesan Roasted Smashed Petite Potatoes
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Servings Prep Time
3 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
3 people 30 minutes
Cook Time
50 minutes
Lemon, Rosemary & Parmesan Roasted Smashed Petite Potatoes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
3 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
3 people 30 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 450°F and line a baking sheet with parchment paper or foil.
  2. Put potatoes in a large pot and add water to cover. Bring to a boil then reduce heat and simmer for 25 minutes or until potatoes are tender when pierced with a fork. Potatoes should be cooked through but still hold their shape. Do not overcook. Drain potatoes and let cool for 10 minutes.
  3. Place potatoes on baking sheet and gently press down on each with the palm of your hand until they split open but are still in one piece and are about 1/2-inch thick. Space potatoes 1-inch apart. Brush with oil and flip to coat both sides.
  4. Sprinkle potatoes with salt and pepper and cook for 20 minutes. Sprinkle Parmesan, lemon zest and rosemary over potatoes and toss lightly; cook for 10 to 15 minutes more or until potato edges are crispy and brown.
  5. Serve warm with Greek yogurt sprinkled with green onion tops.
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