Easy Smashed Red Skin Potatoes


3 pounds red-skinned potatoes, unpeeled and quartered

½ cup Flying Olive Parmesan Dipping Oil (or Flying Olive Garlic EVOO)

½ cup grated, good quality Parmesan cheese

½ tsp salt, more as desired

¼ tsp freshly ground pepper, more as desired

*optional additions


Place the red-skinned potatoes in a large pot, covered with water by at least 2 inches.  Bring the water to a boil, then turn down heat to medium. Continue cooking until the potatoes are tender, about 15-20 minutes. Drain.  Reserve about 1/3 cup of cooking water.

Heat oven to 350 degrees F.

Scoop the potatoes into a greased baking dish. Add the salt and pepper. Coarsely mash the potatoes with a potato masher or fork, adding enough reserved cooking water to just moisten them. Stir in the Flying Olive Parmesan Dipping Oil, extra parmesan cheese, optional additions if desired (see below), and season to taste with additional salt and pepper.

Place the potatoes in the oven until cheese has melted and potatoes are crispy and brown, about 25-35 minutes. If you prefer the potatoes a little crispier, place the dish briefly under the broiler. Serve.

*You can also add some crispy, chopped bacon and/or sour cream if desired.

Submitted by Barb L.