PARMESAN SMASHED POTATOES

1. Preheat the oven to 400 degrees.
2. Place the Large Bonmat on the Large Perforated Baking Sheet.
3. Place the potatoes and 1 Tablespoon salt in a large saucepan and add enough water to cover the potatoes.
4. Bring to a boil, reduce the heat, and simmer for 15 minutes, until the potatoes are tender but not overcooked when pierced with a skewer.
5. Drain the potatoes and place them in a large mixing bowl.
6. Toss the potatoes with EVOO, salt, FRENCH PANTRY Zesty Mediterranean Herb Blend, Timut pepper and place on the Bonmat.
7. Press each potato with the Masher until it’s about ½ inch thick (they will be messy).
8. Top with grated Parmesan cheese and sprinkle with FRENCH PANTRY Zesty Mediterranean Herb Blend and chopped green onions.
9. Roast the potatoes for 15 to 20 minutes, turning once, until the skins have become nicely browned and slightly crispy.

bon TIP: Use Roasted Garlic and Chive as a garnish over the smashed potatoes in place of chives in place of green onions.

Bake instead of boiling the potatoes:

Preheat oven to 425 degrees. Place a Large BONMAT on the Perforated Baking Sheet and set aside.

1. Wash potatoes and dry thoroughly. Place potatoes in a large bowl. Add 1 tablespoon EVOO. Massage oil into potatoes
2. Place oiled potatoes on BONMAT and bake for 30 minutes or until tender when pierced with a fork.
3. Remove from oven. With potatoes remaining on the BONMAT, Smash using the Potato Masher and gently toss the potatoes with EVOO, Sel Gris salt, FRENCH PANTRY Zesty Mediterranean Herb Blend, Sel Gris salt, and Timut pepper. Sprinkle generously with grated Parmesan cheese over each potato.
4. Second Bake: Return to oven for 10 to 15 minutes or until cheese is melted and slightly golden.
5. Garnish with French Pantry Roasted Garlic and Chive Herb Blend.

 Enjoy cooking from our bon COOK kitchen to yours!