Starting next Monday, we’re going full-on Thanksgiving mode through the rest of the month -new recipes, guides, and a Friendsgiving recap are all in the works! But before that, I had to sneak in one more Ina Garten throwback from the very first year of the project: Parmesan Chive Smashed Potatoes.
Most of the dishes I’ve been revisiting this year I haven’t made in nearly a decade, but these have earned a permanent spot in the rotation. They’re so simple and so good.
Red potatoes are boiled until tender, gently smashed, and roasted in a hot oven until the edges turn golden and crisp. A shower of Parmesan goes on top before they head back into the oven to melt into all those craggy corners. Finished with a sprinkle of fresh chives and flaky sea salt – they’re easy, salty, cheesy perfection.
Book: The Barefoot Contessa Cookbook, page 177
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 1 hour, 15 minutes
Store-Bought Is Fine: Fleur de sel
Recipe on FoodNetwork.com.
