Onion Soup and Parmesan Smashed Potatoes
If you’ve ever met me, you know that potatoes are one of my all-time favorite foods. It may sound unusual but think about it. For most people, when asked about favorite foods, it’s pizza or sushi. Now, don’t get me wrong, I really love both of those things. In fact, I really love most food, but potatoes hold a special place in my heart.
As a child of immigrants from the Soviet Union, potatoes were a staple growing up. We loved our skillet fried potatoes and mushrooms, mashed potatoes, baked potatoes with oil and raw onion, boiled potatoes with dill and garlic… the list goes on and on! Potatoes are so versatile and there’s nothing else that tastes quite like them. I don’t care what you say – a turnip will never replace a potato. It’s no surprise that I incorporate this delectable starchy goodness into my cooking as much as I reasonably can.
This smashed potato recipe is a great side, snack, or party dish that only takes about an hour to make. If you pre-boil your potatoes, it’ll be even faster and easier to whip these up!
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Servings: 6
Ingredients:
1 5-lb bag Little Potato Company baby potatoes
1 packet onion soup mix
½ cup grated parmesan
½ cup dried parsley flakes
4 tbsp olive oil
1 pinch of sea salt
Recipe:
1. Empty baby potatoes into a large pot and fill with water to cover the top of the potatoes. Add a pinch of sea salt. Bring water to a rolling boil on medium-high and cook potatoes for 35-40 minutes, until fork tender. This is the step you can pre-make to save yourself time when you want to make these potatoes fresh!
2. Pre-heat oven to 400°F.
3. Drain potatoes and spread out onto a foil-lined baking sheet. Gently, press the potatoes with a fork or potato masher. Don’t mash too hard or it’ll turn into mashed potatoes; you just want a nice, smushed potato.
4. Pour onion soup mix, parmesan, dried parsley flakes, and olive oil over the potatoes and mix with a spoon to coat all potatoes. You should have enough oil in the mix to prevent sticking, so I didn’t use nonstick spray or oil/butter to grease the pan.
5. Bake potatoes at 400°F for 15-18 minutes or until nicely browned. About halfway through cooking, give the potatoes a quick stir to make sure they all get cooked. The texture should be nice and crispy on the outside and soft on the inside.
6. Serve with ketchup or as they are. These go great with just about anything. If you try the recipe or tweak it, leave a comment or write to me on Instagram. I would love to see what you come up with!
Onion Soup and Parmesan Smashed Potatoes
Ingredients
- 1 5- lb bag Little Potato Company baby potatoes
- 1 packet onion soup mix
- ½ cup grated parmesan
- ½ cup dried parsley flakes
- 4 tbsp olive oil
- 1 pinch of sea salt
Instructions
- Empty baby potatoes into a large pot and fill with water to cover the top of the potatoes. Add a pinch of sea salt. Bring water to a rolling boil on medium-high and cook potatoes for 35-40 minutes, until fork tender. This is the step you can pre-make to save yourself time when you want to make these potatoes fresh!
- Pre-heat oven to 400°F.
- Drain potatoes and spread out onto a foil-lined baking sheet. Gently, press the potatoes with a fork or potato masher. Don’t mash too hard or it’ll turn into mashed potatoes; you just want a nice, smushed potato.
- Pour onion soup mix, parmesan, dried parsley flakes, and olive oil over the potatoes and mix with a spoon to coat all potatoes. You should have enough oil in the mix to prevent sticking, so I didn’t use nonstick spray or oil/butter to grease the pan.
- Bake potatoes at 400°F for 15-18 minutes or until nicely browned. About halfway through cooking, give the potatoes a quick stir to make sure they all get cooked. The texture should be nice and crispy on the outside and soft on the inside.
- Serve with ketchup or as they are. These go great with just about anything.