My Recipe Box

Smashed Red Potatoes with Basil & Parmesan


Serves four.

  • To learn more, read:
    Red Potatoes, 5 Ways
  • by from Fine Cooking
    Issue 70

  • 2 lb. medium or large red potatoes (about 5  medium), scrubbed and cut into large chunks, 1-1/2 to 2 inches
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh basil leaves
  • 3/4 cup freshly grated Parmigiano Reggiano

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 fork, 15 to 20 minutes. Reserve some of the cooking water and then drain the potatoes. Dump them back in the pot and set over medium heat. Dry the potatoes by shaking the pan and stirring until most of the moisture has steamed off, about 2 minutes. Remove the pan from the heat. Using the side of a large metal spoon, cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the olive oil and garlic. Add up to a couple of tablespoons of the cooking water to loosen the mash if necessary. Stir in the basil and cheese. Season to taste with salt and pepper and serve immediately.

nutrition information (per serving):
Calories (kcal): 380, Fat (kcal): 20, Fat Calories (g): 180, Saturated Fat (g): 5, Protein (g): 13, Monounsaturated Fat (g): 12, Carbohydrates (mg): 37, Polyunsaturated Fat (mg): 2, Sodium (g): 620, Cholesterol (g): 15, Fiber (g): 4,

Photo: Scott Phillips

This has been a "go to" recipe for years. Everyone loves it. I even love it cold the next day - tempting me to make it as a cold potato salad side dish.

This is fabulous. Use your best Olive oil in this recipe. The flavour is outstanding.

Cookbooks, DVDs & More