Parmesan Smashed Potatoes
, 1 h 10 min, Serves 4-6
Boiled, smashed potatoes roasted crisp under a parmesan-olive oil coating, served with homemade garlic aioli.
| prepPreheat oven to 400°F / 200°C | |||||||
| prepLine a sheet tray with parchment | |||||||
| 900 g small round gold or red potatoes | Boil in salted water 10-20 min | Drain, air dry 5-10 min | Smash onto lined sheet tray | Brush onto potatoes, both sides | Roast 400°F / 200°C, 20 min; flip | Roast 10-20 min more until crisp | Serve potatoes with aioli |
| Salt and pepper | |||||||
| 120 ml olive oil | Mix oil, parmesan, seasoning, lemon | ||||||
| 1 1/2 cups parmesan cheese, finely grated | |||||||
| 1 tsp Italian seasoning | |||||||
| 1/2 lemon, juiced (for the coating) | |||||||
| Salt, to taste (for the coating) | |||||||
| 2 large egg yolks | Blend yolks, garlic, salt, lemon | Drizzle in oil, blend until thick | |||||
| 4 garlic cloves, grated | |||||||
| 1/2 tsp salt | |||||||
| 1/2 lemon, juiced (for the aioli) | |||||||
| 240 ml avocado oil | |||||||
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