I love potatoes. The potato is a basic ingredient that you can turn into so many different and amazing dishes. Well, I recently discovered a new way to make the humble potato and I have to say, it may be my favorite way to make them yet.
“Cracked” potatoes are simply small-sized potatoes that are boiled whole, then squished down as much or as little as you’d like, and popped into an oven to get the cracked edges crispy.
This side dish is incredibly easy but looks fancy enough to serve at a dinner party. The cracked potatoes are also addictive. Two of us nearly eat a dozen of them in one sitting.
Crack the potatoes as much or as little as you like. The more cracked they become, the more gentle you’ll need to be removing them from the pan. I kept a lighter touch so as to maintain some integrity to each potato.
Parmesan Cracked Potatoes – Serves 4
- 12 red potatoes, scrubbed
- 3 tablespoons olive oil
- 1/4 teaspoon dried thyme
- 2 teaspoons grated Parmesan Cheese
- Salt and black pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit.
- While the oven heats up, boil the potatoes until fork tender.
- Drain and pat dry. Then, arrange them on a rimmed baking sheet and using a potato masher, gently press down on each potato until it “cracks.”
- Drizzle the olive oil over the potatoes and season with salt, pepper and dried thyme. Sprinkle the Parmesan cheese over the tops of the potatoes.
- Bake in the oven for 30 minutes, until the edges are crispy.
- Serve immediately.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what