Roasted Smashed “Parmesan” Potatoes

Roasted Smashed “Parmesan” Potatoes


1 lb. Baby red potatoes

2 tbsp. Extra virgin olive oil (total)

Farmer Foodie Italian Herb Cashew Parm (desired amount, ~2-4 tbsp.)


  1. Boil 1 lb. of baby red potatoes: Place the potatoes in a large pot and fill with water. Bring to a boil over medium heat and cook for 10-12 minutes or until barely fork tender. Drain, then let cool for 20 minutes.
  2. Meanwhile, preheat the oven to 450 degrees Fahrenheit.
  3. Place the potatoes on a baking sheet and use the bottom of a cup or jar to smash each potato down. Brush all of the potatoes with a total of 2 tbsp. of olive oil then sprinkle them with your desired amount of Italian Herb Cashew Parm (we suggest 2-4 tbsp).
  4. Transfer the baking sheet to the oven and bake for about 10 minutes or until browned and crispy. Broil on high for 2-4 minutes if desired for further crisp (watch carefully so the potatoes do not burn). Enjoy! 

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