Garlic and herb parmesan smashed potatoes braai side

• Making garlic and herb parmesan smashed potatoes
• Garlic and herb parmesan potatoes recipe
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Are you ready for the weekend braai? It’s time to get the sides ready and some lovely crispy potatoes should always be one of them. These crispy garlic and herb parmesan smashed potatoes are the most delicious side dish when you have friends over for a braai. If you’ve never tried smashed potatoes before, then you’ve got to try them at least once in your life! It’s a guarantee they’ll be making a regular appearance.

Making garlic and herb parmesan smashed potatoes

You can use large or smaller potatoes. However, when smashing them, don’t break them apart too much. You want the fluffy potato with crispy skin edges. Add some bacon bits too for that extra flavour and they will be enjoyed even more. If you have packaged baby potatoes, just reheat them in the microwave with a cut in the bag for about 8 minutes to steam them. Serve with your steak, chops or boerewors for the best results.

Potatoes really are the greatest side for a braai. Invite your friends over and feed them some crispy garlic and herb parmesan smashed potatoes.

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Garlic and herb parmesan potatoes recipe

0 from 0 votes Recipe by Marele van Zyl Course: SidesCuisine: GlobalDifficulty: Easy Prep time

10

minutesCooking time

40

minutesTotal time

50

minutes

Ingredients

10-12 medium potatoes

2 tbsp extra virgin olive oil

1 tbsp fresh rosemary, roughly minced

1 tbsp fresh thyme leaves

4 cloves garlic, minced

1 cup parmesan cheese, grated

1 tsp coarse salt

¼ tsp ground black pepper

Method

• Prepare your grill to a medium heat. Prepare a aluminum foil tray. Add potatoes to a large pot. Fill with enough water to cover the potatoes. Stir in a large pinch of salt. Bring to a boil, reduce to a simmer and cook for about 20 minutes until potatoes are tender and easily pierced with a fork. Strain and set aside.
• Pat the potatoes dry.
• Place potatoes onto the aluminum tray. Press down on the center of each potato with a masher, fork, or the greased bottom of a glass until it splits open. Drizzle each potato with the olive oil. Sprinkle potatoes evenly with herbs, garlic, parmesan cheese, salt and pepper.
• Grill for 20 minutes, until they turn golden brown and the skins are slightly crispy. Remove from heat and serve warm.

Notes

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