Recipe by CJ McD
"These potatoes are easy to prepare and are a great crowd pleaser. The herbs and cheese really bump up the flavor. You can prep them ahead then finish them on the grill or oven. The name of the dish makes people laugh--until they taste them. Then all you'll here is ooo's and aaah's."
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small new potatoes
grated Parmesan cheese
dried thyme leaves
dried rosemary, crumbled
crushed red pepper flakes
minced fresh parsley
grated Parmesan cheese
Hi, It's CJ McD, recipe author. Just wanted to add an additional note and that is to "gently" break or smash the potatoes, just to break them open, but not to smash to pieces. I will try to be more clear with the next recipe I submit. This was my first attempt. *learning*
A potential problem with this recipe is it's designed for 20 servings. I only wanted it for a simple weeknight meal to serve my family of four. I tried scaling it to 4 servings but that produced wonky measurements. 5 worked, though. I found that once I had smashed the potatoes, they fell apart, so tossing them in the cheese and spice mixture at that point was not going to work. I just spread the mixture on the potatoes while they were on the baking sheet which was fiddly - it was hard to get it to do anything other than stay in little clumps. It would make more sense to me to just smash them, as indicated, on the baking sheet, drizzle the olive oil over (skipping the butter altogether), then sprinkle the cheese and spice mixture on top.
I've rated lots of recipes on this site, (which I am addicted to by the way!), but I have never wanted more to have the option of rating higher than a 5. How about a 10, a 20, or perhaps a 60. I had no idea that potatoes could be this good. I did follow some of the reviewers advice and tossed the potatoes with the butter and oil and then sprinkled the cheese and spices on and tossed the potatoes on the cooking tray. Worked great. I did also turn the potatoes half way through the cook time. Oh my, so good. The crunchy bits left on the cooking pan were particularyl good. Will make this often. Thanks so much for the recipe!
We LOVED the flavor and crispness of these potatoes!!! Definitely a recipe that will be repeated and soon! Although we loved the taste of these, I did significantly change the process. For starters, when I mashed my potatoes they just fell apart into clumps, so I realized immediately that there would be no "tossing" of these or they would have completely fallen apart. I also didn't like the idea of combining the oil, butter, parmesan and spices. Instead I combined the oil and butter, and I separately combined the parmesan and spices. I drizzled half the oil mixture over the potatoes and then sprinkled with half the parmesan mixture. I carefully turned the potatoes over and repeated the drizzling and sprinkling. I assembled this ahead, covered and refrigerated until I popped it in the oven. After baking for 30 minutes I sprinkled the remaining parmesan cheese on top and broiled for about a minute, then added the parsley. The potatoes were creamy on the inside and wonderfully crispy on the outside! YUM! Since my "mashing" skills are apparently not up to par, I will skip that entirely and just cut my potatoes into chunks. Mashed or chunked give these a try!!! UPDATE: I made these again cutting my potatoes into chunks which was much easier for me. Still tasted great!
This has got to be one of my top 3 recipes from this site. I LOVED these potatoes! I did not smash mine and used ground red pepper (cayanne) versus crushed due to preference in taste. They turned out FANTASTIC! I had scaled down the recipe because only 2 of us were going to eat these and I found myself wishing I would have just made the entire batch. OMG sooo Good! This would also be great as seasoned hashbrowns for breakfast.
Absolutely Out-of-this-World Delicious! We had 10 for dinner this evening and every single person commented on how good these potatoes were! Followed the recipe with no alterations. These are so easy and extremely flavorful. Excellent. We will enjoy these again very soon. Thanks for sharing!!
Ok, first off I need to say I've made every recipe on the "Top 20" list...this deserves its place at the top! You can make the recipe as is, or follow the directions only adding whatever spices you want, just make sure you have enough to coat all the potatoes. I adjust the recipe according to how many potatoes I want to have, usually 1 pound. I didn't use the butter, just increased the olive oil. While my potatoes are boiling I mix up my olive oil and spices in a bowl. My favorite mix; basil, oregano, red pepper (or chili spice), tons of garlic and parmesan cheese. As another writer noted, I too, add some cheese on top at the very end and broil. When my potatoes are done parboiling (don't overcook-just enough to spear with a fork), I drain, smash slightly, and mix in a bowl with the olive oil mixture...spread on a cookie sheet, and bake. You can dress this recipe up by using white/red/purple small potatoes...BEAUTIFUL! THANKS for this recipe!!
My family loved these! Great aroma when baking and great flavor. I stuck to the recipe and had great results. I do agree with other reviewers to keep a light touch when flattening, my young daughter helped and my potatoes were really smooshed. I ended up pouring on the coating over the pieces that could not be tossed and even then still had great results.
* Percent Daily Values are based on a 2,000 calorie diet.
Bada Bing Bada Banged Potatoes
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 110
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