× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Parmesan Frico Potatoes

Share this

Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: Baked

Dish

AppetizerSide Dish

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 4

Description

Crispy smashed and roasted yellow potatoes twice baked with parmesan cheese and finished with fresh herbs.

Ingredients

+

Smashed Potatoes

  • 2.2 pounds (1kg) Small Yellow Potatoes
  • As Needed Cold Water
  • 1 each Head of Garlic, sliced in half
  • 2 each Sprigs of Rosemary
  • 2 teaspoons Crushed Red Chili Flakes
  • 1 each Lemon, sliced
  • 1 tablespoon Kosher Salt
  • 3 tablespoons (45ml) Olive Oil
  • ½ cup (45g) Grated Parmesan Cheese
  • As Needed Freshly Cracked Black
  • 2 tablespoons Finely Chopped Chives (Green Onions can be subbed)

Preparation

  1. Preheat the oven to 450 F (232 C)
  2. Place the potatoes in a heavy bottomed pot and cover them with cold water. Add the garlic, rosemary, chili flakes, lemon and salt. Bring the pot to a boil over medium high heat and reduce the heat to a simmer. Cook the potatoes until they are fork tender about 18-20 minutes.
  3. Drain the potatoes and discard the garlic and the rosemary sprigs. Spread the potatoes out onto a baking sheet to cool slightly. When the potatoes are cool enough to handle, gently smash the potatoes with the bottom of a glass cup (anything flat will work).
  4. Drizzle the potatoes with the olive oil and place them in the oven for 15-18 minutes. Remove the potatoes and sprinkle the tops of them with the parmesan cheese (really good parmesan from the cheese counter is preferred as shelf stable pre grated parmesan cheese simply won’t melt correctly). Return the potatoes to the oven and bake them for another 5-6 minutes or until the cheese is bubbly and golden.
  5. Remove the potatoes from the oven and allow them to cool slightly for about 2-3 minutes. Sprinkle them with the black pepper and the chives then transfer them to a serving platter.

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Julie Grant

I made these for my book club and they were a hit! Fun and easy to make - adding spice to...Read Full Review

×

Julie Grant

I made these for my book club and they were a hit! Fun and easy to make - adding spice to the cooking water made such a subtle fabulous flavor - everyone asked for the recipe.

Nutrition Facts Per Serving

Calories

260

Fat

9g

Sodium

460mg

Cholesterol

5g

Vitamin C

38.7mg

Carbohydrates

44g

Fiber

3g

Protein

6g

Potassium

86mg

Sugar

2g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up