Parmesan Chive Smashed Potatoes Ina Garten Make It Ahead Yield: 4 to 6 servings 1 pound mixed small Yukon Gold and red new potatoes, scrubbed Kosher salt and freshly ground black pepper 3 Tbsp. good olive oil ½ cup freshly grated Parmesan cheese 2 Tbsp. minced fresh chives Fleur de sel or sea salt Preheat the oven to 400 degrees. Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about ½ inch thick (they will be messy). Toss the potatoes with the olive oil, 1 tsp. salt, and ¾ teaspoon pepper. Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot. To Make It Ahead: Boil the potatoes and smash them on the sheet pan. Roast the potatoes and finish the recipe before serving.

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