Subj : BH&G 3196
To   : All
From : Dave Drum
Date : Fri Jul 02 2021 10:57:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Smashed Potatoes
 Categories: Potatoes, Herbs, Cheese
      Yield: 12 Servings
 
     16 sm (2") red potatoes; 1-1/2 to
      2 lb Total
      1 ts Salt
    1/4 c  Olive oil
    3/4 ts Salt
    1/2 ts Ground black pepper
    3/4 c  Fresh grated Parmesan
           - cheese
      2 tb Fine chopped fresh flat-leaf
           - parsley
 
  Place potatoes in a large saucepan and cover with at
  least 1 inch of water. Add the 1 teaspoon salt to water.
  Bring to boiling; reduce heat. Cover and simmer for 25 to
  30 minutes or until potatoes are very tender; drain
  potatoes.
  
  Set oven @ 450ºF/232ºC.
  
  Transfer potatoes to a foil-lined 15" x 10" x 1" baking
  pan. Cool for 10 minutes. Using a potato masher or the
  palm of your hand (be careful not to burn your hand),
  lightly press down on each potato to smash to about
  1/2-inch thickness, keeping each potato in one piece.
  
  Using half of the olive oil, brush on potatoes. Sprinkle
  half of the salt and pepper on potatoes. Bake, uncovered,
  for 10 to 15 minutes or until bottoms are lightly browned
  and crisp. Turn potatoes; brush with the remaining olive
  oil and sprinkle with the remaining salt and pepper. Bake
  for 10 to 15 minutes more or until potatoes are lightly
  browned and crisp. In a bowl combine cheese and parsley.
  Sprinkle on potatoes. Bake for 2 to 3 minutes more or
  until cheese is melted.
  
  MAKE-AHEAD DIRECTIONS: SCRUB POTATOES; set aside
  overnight. Combine the grated cheese and parsley in
  an airtight container; cover. Chill for up to 24
  hours. Continue as directed.
  
  Makes: 12 servings
  
  Better Homes & Gardens | May 2015
  
  MM Format by Dave Drum - 25 May 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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