For this wonderful mix of parmesan, potatoes and chives, you’ll need less than an hour to make. My main tip is to boil the potatoes first (with skin), smash them on a sheet pan, and roast them at a high temperature. They’ll be creamy inside and crispy on the outside. Melted parmesan and chives will make this dish even better. You can also sprinkle some bacon on top of it (and bake for a few minutes more to cook it).
-1 pound mixed small Yukon Gold and red new potatoes, scrubbed
-Kosher salt and freshly ground black pepper
-3 tablespoons good olive oil
-½ cup freshly grated Parmesan cheese
-2 tablespoons minced fresh chives
-Fleur de sel or sea salt
Preheat the oven to 400 degrees.
Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it’s about ½ inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and ¾ teaspoon pepper.
Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.
Make It Ahead: Boil the potatoes and smash them on the sheet pan. Roast the potatoes and finish the recipe before serving.