Smashed Red-Skinned Potatoes with Boursin & Scallions

Smashed Red-Skinned Potatoes with Boursin & Scallions
Photo by Scott Phillips


  • 4 ounces Boursin cheese (with garlic and herbs), cut into pieces and at room temperature
  • Freshly ground black pepper
  • 1-¾ to 2 pounds red-skinned potatoes, scrubbed and cut into large chunks (1-½ to 2 inches)
  • Kosher salt
  • 2 tablespoons unsalted butter, cut into pieces and softened
  • 3 scallions (white parts with some green), chopped

Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 min...

View full recipe at Fine Cooking


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