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Crispy Rosemary and Parmesan Smashed Potatoes

June 24, 2020

Have you ever had a potato cooked this way? In Australia they call them "Crash Hot Potatoes". I have always loved potatoes cooked this way because they get super crispy and flavorful. But one drawback was the amount of time that went into making them. Then I discovered that I can cook the raw potatoes quickly in the pressure cooker. Game changer! We are eating Crispy Smashed Potatoes all of the time now! If you haven't had them before, you really must try this recipe!


Crispy Rosemary and Parmesan Smashed Potatoes

Ingredients:

Red potatoes

1 cup water

Olive oil or olive oil spray

Garlic powder

Kosher salt

Pepper

Fresh rosemary, chopped

Parmesan cheese


  1. Preheat oven to 400 degrees.

  2. Wash your red potatoes and pierce with a fork three times on each side.

  3. Place one cup of water in your pressure cooker and add a rack.

  4. Place your potatoes on the rack and pressure cook for 11 minutes.

  5. Line a cookie sheet with parchment paper and spray with olive oil spray.

  6. Carefully place the cooked potatoes onto the cookie sheet.

  7. Use a jar or potato smasher to press down and flatten the potatoes.

  8. Brush the tops of the potatoes with olive oil. Or spray them with olive oil spray.

  9. Season the potatoes with a sprinkle of garlic powder, salt and pepper.

  10. Add some rosemary to the potatoes. If you don't have fresh, you can use dried.

  11. Bake at 400 degrees for 25 minutes.

  12. Add the Parmesan cheese and bake for another 5 minutes, until crispy and golden.

Isn't so easy to make them this way?! One of my favorite ways to eat a potato. If you do not have a pressure cooker, you can just bake your potatoes in the over for the first step of this recipe.









Just look at that delicious and crispy smashed potato?! Yum!

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