Roasted Baby Red Potatoes with Chives

[et_pb_section fb_built=”1″ _builder_version=”4.2″][et_pb_row _builder_version=”4.2″][et_pb_column type=”4_4″ _builder_version=”4.2″][et_pb_text _builder_version=”4.2″ hover_enabled=”0″ ol_font=”||||||||”]Roasted Baby Red Potatoes with Chives

Prep: 10 mins

Cook: 50 mins 

Serving: Makes approximately 13 small potatoes



1 pound of small red potatoes in similar sizes.  

1 tablespoon of salt

3 tablespoons olive oil

½ cup of shredded parmesan cheese

3 tablespoons of finely diced chives

Salt and pepper to taste



  1. Wash potatoes and place them into a large heavy saucepan.  Sprinkle a tablespoon of salt on potatoes.  Add just enough water to cover potatoes.  Bring to a boil and cook until tender.  Approximately 20 minutes.
  2. Remove hot potatoes from pan and place on a parchment-lined baking sheet. Using a potato masher or something similar, smash potatoes just enough to break the skin, but stay together.  They will be about ½ inch thick.
  3. Using a pastry brush, brush olive oil on both sides of potatoes.
  4. Roast in the oven at 400* for 30 minutes, turning once, during baking.
  5. Broil for 3-5 minutes to crisp skin.  Lower heat to 400*
  6. Remove from oven and sprinkle with parmesan cheese.  Return to oven for 3-5 minutes, until cheese is melted.
  7. Once the cheese has melted, remove potatoes to cool slightly.  Sprinkle with fresh chives, salt, and pepper.
  8. Serve immediately as a side or appetizer.

This recipe can be easily adapted with a variety of herbs, cheese, or adding pancetta.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

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