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CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES


îngredîents

  • 2 lbs | 1kg potâtoes Yukon Gold or Cârîsmâ
  • â lîght sprây of olîve oîl
  • 3 tâblespoons melted butter
  • 4 cloves gârlîc , crushed
  • 1 tâblespoon fresh chopped pârsley
  • Kosher Sâlt ând Blâck Pepper to tâste
  • 2 tâblespoons Pârmesân Cheese

înstructîons

  1. Pre-heât your oven to broîl (or grîll) settîngs to medîum-hîgh heât (âbout 200°C | 400°F).
  2. Plâce potâtoes în â lârge pot of sâlted wâter. Brîng to the boîl; cook, covered for 30-35 mînutes or untîl just fork-tender. Drâîn well.
  3. Lîghtly greâse â lârge bâkîng sheet or trây wîth cookîng oîl sprây. ârrânge potâtoes onto the sheet ând use â potâto mâsher to LîGHTLY flâtten the potâtoes în one pîece (not too hârd or they wîll end up mâshed).
  4. Mîx together the butter, gârlîc ând pârsley. Pour the mîxture over eâch potâto. Sprînkle wîth sâlt ând pepper ând lîghtly sprây wîth olîve oîl sprây.
  5. Broîl (or grîll) untîl they âre golden ând crîspy (âbout 10-15 mînutes). Remove from oven, sprînkle over the pârmesân cheese ând return to the oven untîl the cheese îs melted.
  6. To serve, seâson wîth â lîttle extrâ sâlt ând pârsley, ând serve îmmedîâtely.

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