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Recipes from the Attic

Belle’s Garlic Parmesan Smashed Potatoes

Belle smashes each little potato flat, tops it with garlic butter and parmesan, and roasts it crisp for whoever comes in.

  • Makes a tray
  • Bake 20–30 min at 400°F (200°C)
A painted cast-iron skillet of golden, crisp-edged smashed potatoes sprinkled with chives, with a small bowl of chive dip beside them, on a red checked cloth with steam rising.
Belle’s reel arrives 1 Nov

Ingredients

You’ll wantpot, baking tray, parchment paper, drinking glass, brush and grater.

Method

  1. Boil: Boil in well-salted water 20-30 min, till a fork slides in. Drain and let them dry completely.
  2. Season: Toss with olive oil, then the garlic, parmesan, parsley, spices and melted butter.
  3. Smash: Spread on a parchment-lined tray and press each one flat with the bottom of a glass.
  4. Top: Brush on the leftover garlic butter and grate more parmesan over.
  5. Roast: Bake at 400°F (200°C) for 20-30 min, till golden and crisp.
  6. Dip: Stir the sour cream, cream, onion powder and chives together. Dunk.
  7. Tip: Smash thin and oil well; add the top parmesan near the end so it doesn't scorch.

Inspired by @erinscozykitchen.

The printable recipe cards for Belle’s Garlic Parmesan Smashed Potatoes: an Ingredients card and a Method card on aged parchment, side by side.

Belle wrote this one out for you.

Belle has saved her recipe cards for you to print, and you’ll hear first if a cookbook is ever made.

5×7 cards, two to a page, prints on US Letter. What we do with your address.