Smashed Potatoes with Minted Peas, Filet Mignon & Kale

Smashed Potatoes

Oven: 425 degrees F

Yield: approximately 2 dozen potato appetizers

Ingredients:

1 ½ pounds (24-26 small potatoes) yellow Dutch potatoes or small red potatoes, skins on

1 ½ tablespoons kosher salt, divided

1 tablespoons olive oil

½ teaspoon ground black pepper

2 tablespoons grated Reggiano Parmigiano

vegetable oil spray

Directions:

Scrub potatoes and place in a large saucepan with 1 tablespoon of salt and cover with water. Cook for approximately 15-20 minutes until tender but still very firm. Heat oven to 425 degrees F.

Drain and cool potatoes. Using your hand or a potato masher, press down on each potato to flatten. Place potatoes on a sheet pan sprayed  with cooking spray, drizzle with olive oil and sprinkle with remaining ½ tablespoon of salt and black pepper. Bake for approximately 15- 20 minutes until potatoes are lightly crisped, turning tray once during cooking for even browning. Remove tray of potatoes from oven, sprinkle with grated cheese and return to cook for a few minutes, until the cheese melts.

Most likely, potatoes are not a uniform size, so remove smaller ones first if necessary.

Place toppings on potatoes and serve warm*

Notes:

• *They are still tasty if the potatoes cool down to room temperature.