Parmesan Garlic Crash Hot Potatoes
Try this Parmesan Garlic Crash Hot Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 cloves garlic minced
- 6 tablespoons olive oil divided
- kosher salt and black pepper to taste
- chopped parsley for garnish if desired
- 7 large red potatoes cut in half
- 3/4 cup parmesan cheese i use freshly grated using a microplane grater
- Carbohydrate 75.7761965453194 g
- Cholesterol 2.75000000350403 mg
- Fat 4.66537795416435 g
- Fiber 9.48526679689399 g
- Protein 9.99971069249986 g
- Saturated Fat 1.12005849245567 g
- Serving Size 1 1 serving (438g)
- Sodium 73.9431134994315 mg
- Sugar 66.2909297484254 g
- Trans Fat 0.231001734331295 g
- Calories 377 calories
Heat oven to 425 degrees.Drizzle sheet pan generously with three tablespoons of olive oil.Place potatoes cut side down on sheet pan.Roast for 20-25 minutes or until the cut sides are golden brown.Flip the potatoes over so the skin side is down.Using a potato masher, press down each potato until smashed but not completely flattened.The more varied the top is, the more nooks and crannies that can brown in the second half of cooking.Brush tops of mashed potatoes with the remaining olive oil.In a small bowl mix the garlic and Parmesan cheese then add them to the top of the potatoes.Add Kosher Salt and fresh cracked black pepper to taste.Bake for an additional 20 minutes.Garnish with chopped parsley or additional Parmesan cheese if desired.
