Active Time: 20 minutes

Total Time: 70 minutes


4-6 servings

Print recipe


  • 1 pound mixed small Yukon Gold and red new potatoes, scrubbed
  • 2 tablespoons FRENCH PANTRY Zesty Mediterranean Herb Blend
  • 3 Tablespoons Sel Gris Salt
  • 1 Tablespoon FRENCH PANTRY Timut, black pepper
  • 3 Tablespoons EVOO
  • ½ cup freshly grated Parmesan cheese
  • 4 green onions chopped


  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 chives in place of green onions

 Enjoy cooking from our bon COOK kitchen to yours!

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