Sometimes leftovers just have to be turned into something else in order to get eaten. That’s how this little side dish came to be. But it’s a total winner – no reason to reserve it for leftovers alone – you can plan to make it… amazing! This would have been a Quick Side, but if you don’t have already-roasted potatoes on-hand, you have to do a little extra planning and work. Just a little ahead-planning is all you need, and if you forget to pre-plan, just do the first roast and save them to actually eat the next day so you can quick-roast them and be good to go!
My mother in-law made these delicious simple roasted baby potatoes last week – just an easy basic roast: olive oil, salt, pepper, roast until fork-tender. I planned to serve the leftovers alongside salmon this week, but that meal did not come to be. I didn’t want to waste them – they were delicious. But they weren’t going to get eaten in their original form without a little reinvention. The double roast makes the extra tender and delicious on the inside, but also crispy on the outside. I finished with a 2-minute quick broil and it sealed all that delicious goodness in. Here you go.
WHAT YOU NEED
* 1lb baby potatoes (we used a combination of golden and red)
* olive oil
* grated Parmesan cheese
WHAT TO DO
Preheat your oven to 425F.
Wash and dry your potatoes, then place them in a large bowl. Toss with 2 tablespoons olive oil and salt and pepper to taste. Then lay them on a baking sheet and roast for 20 minutes. Remove from the oven and allow to mostly cool.
Once the potatoes are handle-able, use a fork to lightly squish them down a bit – not so hard that they break apart, but just enough to slightly flatten them. If the olive oil is mostly absorbed and cooked in, drizzle just a bit over the potatoes, then sprinkle them generously with Parmesan cheese.
Return the smashed potatoes to the oven and roast another 20 minutes. Turn off the oven and turn the broiler on high. Broil just 2 minutes and serve hot – YUMMMMM.