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Cheesy Herb Potatoes
These potatoes are so yummy, the family has asked for them over and over again. Red potatoes cooked to perfection, topped with pastured butter (talk about love), olive oil, fresh Parmesan Cheese, and finally fresh herbs. With no red side effects.
Print Recipe
Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
Ingredients
6-8
red potatoes
1/4
cup
grated parmesan cheese
2
TB
butter
cubed
1
TB
extra virgin olive oil
1
pinch
salt
to taste
1
pinch
black pepper
to taste
fresh herbs
chopped (I use an assortment of: parsley, basil, rosemary, and dill)
Instructions
Fill a pot with water. Add the red potatoes to the water. Make sure the water only slightly covers the potatoes.
Boil the potatoes until soft when pierced with a fork.
Remove the potatoes from the water once they are soft. Allow the potatoes to cool enough to be handled.
Preheat the oven to 400º.
Once the potatoes are cool, it's time to smash! My kids love this part.
Place a cup on top of each potato and smash the potato down.
Place the smashed potatoes in a baking dish, in one single layer. Top with the cubed butter, drizzled olive oil, Parmesan Cheese, and salt.
Bake in the oven for 25 minutes.
Top the cheesy potatoes with chopped fresh herbs and cracked pepper.
Nutrition
Calories:
221
kcal
|
Carbohydrates:
34
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
142
mg
|
Potassium:
969
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
170
IU
|
Vitamin C:
18.3
mg
|
Calcium:
68
mg
|
Iron:
1.6
mg
Servings:
6
people
Calories:
221
kcal
Author:
Kristin Marr