Recipe by skarimom from Idaho
This idea came from the "Take Home Chef " he did a similar recipe on his show and I changed it up. I prefer to use fresh herbs, but anything you like will work. It's the method of cooking that I really like you can change it up to suit your taste and have fun with. Top with cheeses or bacon or both it is very versatile and fun. I haven't put measurements, because I do everything by sight. Prep time includes boiling time.
Top Review by JackReynolds
This needs more heat and more fat. At 375 degrees on my silicone baking mats, after 20 minutes of baking I'm left with limp dry potato pucks. And I have guests coming in 10 minutes.
- 6 red potatoes, do not peel (amount depends on how many are eating I use large reds and figure one to two per person)
- olive oil
- salt & pepper (to taste)
- 1 tablespoon salt, for boiling water
- fresh herbs of choice (thyme, rosemary, garlic)
- parmesan cheese
Directions See How It's Made
- Wash and scrub potatoes. Leave skin on.
- Place in large pot filled with water until potatoes are covered and add salt.
- Bring to boiling, boil until knife goes through potato easily.
- Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
- Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
- When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
- Season with salt and pepper.
- Drizzle with olive oil.
- Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
- Bake until golden about 15 to 20 minutes.
- Remove with spatula.