A friend asked me the other day what my absolute most favorite food is – definitely bread, but also potatoes. I couldn’t answer him as to which I would take if I were stranded on a desert island but alas – it might be the mighty potato. One of my most beloved ways to make potatoes is also one of the easiest. Nuke them till soft, smashed them down, drizzle with olive oil and pop into the oven until golden brown. It’s like eating a giant, fat, circular french fry without all the guilt. The variations are endless – herbs, parmesan, garlic, truffles, butter – the only limit is your imagination! They are perfect for a weeknight side because they take less than 20 minutes or as a special side for a dinner party. They are super versatile, very pretty and scrumpdillyumpsous.

Recipe

• 10 small / medium red, golden, or yukon potatoes; 30 bite sized potatoes, or 5 big potatoes cut into quarters
• Olive oil
• 1/2 cup parmesan cheese
• 2-4 tbs of herbs
• Salt and Pepper

Preheat oven to 375. Microwave potatoes untll soft – between 5-10 minutes depending on size/amount. Then, using either the bottom of a cup, mason jar or a masher, mash the potatoes until flat and fluffy goodness is oozing out the top and sides.

Drizzle with olive oil and salt and pepper and sprinkle herbs across the top (fresh or dried), garlic (fresh or jarred), and parmesan cheese. Pop in the oven until golden brown – about 20 minutes depending on the size (smaller will brown up more quickly than larger potatoes). Dig in.

Bon Appetit!