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Author Notes: A personal twist on smashed potatoes using classic ingredients from Spain to create a delicious appetizer, snack or side dish item. Simple and really good. —cucina di mammina
Makes about 10-12 potatoes
- 1-1 1/2 pounds small or fingerling potatoes (varietal mix of colors); unpeeled and washed
- olive oil (spanish preferred)
- salt and pepper to taste
- fresh italian flat leaf parsley
- fresh cilantro (if desired)
- manchego cheese (grated in large flakes)
- pimentón de la vera (from Spain)
- creme fraiche or sour cream (if desired)
- This recipe uses a legendary sweet paprika sourced from an area in Spain called La Vera. Pimentón de la Vera and I fell instantly in love; it is made from peppers grown, dried and ground into this stunning bright red sweet and smoky spice that I add to pretty much everything I cook or eat.
- In a large stockpot add the scrubbed, unpeeled potatoes to boiling water and cook until fork tender. Drain carefully and set aside to cool.
- Using two sheets of wax paper cut to size, place a potato between the sheets and using the heel of your hand carefully smash the potato until flattened (about a 1/4? or more thick.)
- Set on a large baking sheet and continue to smash all the potatoes until done.
- Season both sides with salt and pepper to taste; sprinkle the pimenton de la vera on both sides to taste.
- Drizzle liberally with olive oil and place in a preheated 450 degree oven to roast for about 15-20 minutes until the potatoes begin to brown and the edges are very crispy.
- Remove from the oven and quickly add a healthy sprinkle of the grated manchego cheese and lots of fresh chopped parsley (and cilantro if you like.)
- The manchego cheese will melt a bit, then you can plate them and serve immediately with extra cheese on the table if desired.
- Note: Feel free to top these with a fresh dollop of creme fraiche or sour cream and top with more parsley, cilantro or chopped chives/scallion greens
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