A quick and easy go-to potato side
by Lindsay Evans
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4–5 lbs fingerling potatoes, scrubbed and halved (if large)
4 tbsp olive oil
¼ cup finely chopped fresh thyme or rosemary
Zest from 2 lemons (about 2 tbsp)
1 cup freshly grated Parmesan cheese, divided
1 tsp sea salt
½ tsp freshly cracked black pepper
Place potatoes in a large pot. Add enough water to cover the potatoes by 1-inch. Bring to a rapid boil and cook potatoes until tender, about 15–20 minutes. Drain and return potatoes to the pot along with 2 tbsp olive oil.
Using a potato masher or a large fork, roughly start to ‘smash’ your potatoes. Add remaining olive oil and continue to mash until you have a chunky consistency (add more olive oil if potatoes seem dry). Add rosemary, lemon zest, ½ cup Parmesan, salt and pepper. Continue to mash until all ingredients are combined well and you have reached your desired consistency.
Transfer potatoes to a medium-sized casserole dish and spread in an even layer. Sprinkle top with remaining ½ cup Parmesan.
Bake in a 375 °F oven for 20–25 minutes, until hot and top is slightly golden. Serve immediately.
Make ahead tip – Transfer potatoes to a casserole dish and let cool slightly. Cover tightly with Saran wrap and place in the fridge until ready to cook. This can be done a few hours in advance (but may require a slightly longer cook time in the oven).