Smashed Red Potatoes with Basil & Parmesan

Smashed Red Potatoes with Basil & Parmesan
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • ¾ cup freshly grated Parmigiano Reggiano
  • 2 lb. medium or large red potatoes (about 5 medium), scrubbed and cut into large chunks, 1-½ to 2 inches
  • ¼ cup finely chopped fresh basil leaves

Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a f...

View full recipe at Fine Cooking


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