Preheat oven to 450.
Bring a pot of salted water to boil. Fork potato
once and add in to pot. Cook until fork tender.
Drain water.
Do not use foil to line sheet pan. Using pastry
brush, coat sheet pan with 3Tb olive oil so the
potatoes do not stick.
Place a potato on sheet pan and gently mash once or
twice with potato masher. Brush top of potato with
more olive oil.
Sprinkle on seasoning of choice or kosher salt
and black pepper on top of potato. Add fresh
herbs. I used dried chives, but can use
rosemary, etc.
Bake for 20-25 minutes. At 10 or 15 minute mark,
sprinkle Parmesan cheese. Serve hot.
Originally Submitted
7/20/2020
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