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Pressed Potatoes
Recipes
Pressed Potatoes
8 servings
55 minutes total (Active 30 minutes)

Ingredients

  • 3 lb baby red potatoes
  • 3 tablespoons fresh thyme leaves
  • 3 tablespoons fresh chives
  • 2 tablespoons + ¼ cup olive oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ cup grated Parmesan cheese

Steps

    1. Place one-half potatoes in microwave-safe dish and cover; microwave on HIGH 10–12 minutes until tender when pierced with a fork. Repeat with remaining half potatoes. Meanwhile, chop thyme and chives finely.
    2. Preheat oven to 375°F. Coat 2 baking sheets with 1 tablespoon oil each; arrange potatoes on baking sheets 3 inches apart and press lightly with potato masher, leaving partially intact.
    3. Drizzle remaining ¼ cup oil over potatoes; season with salt, pepper, and herbs. Bake 18–20 minutes until edges are browned and crispy. Sprinkle with cheese and serve.

Amount per ⅛ recipe serving: Calories 260, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 5mg, Sodium 250mg, Total Carb 34g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 5g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 20%