Smashed Potatoes with Parmesan Fondue
Smashed Potatoes with Parmesan Fondue
Ingredients
For the Smashed Potatoes
- 12 Yukon Gold B size potatoes
- 8 garlic cloves, to 10
- as needed water
- as needed white distilled vinegar
- 1/2 teaspoon kosher salt, divided, plus an additional pinch
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch black pepper
- 2 tablespoons tallow, or other fat like beef tallow
- 1/4 cup butter
- as needed coarse sea salt, for finishing, optional
For the Parmesan Fondue
- 1/2 cup heavy cream
- 1 1/2 cups Parmesan cheese, to 2 cups, grated
Instructions
- 1
Place the 12 Yukon Gold B size potatoes and 8 to 10 garlic cloves into a large pot. Cover the potatoes with water, ensuring they are just submerged. Add white distilled vinegar to the pot in a ratio of 1 part vinegar to 2 parts water. Add 1/2 teaspoon of kosher salt. Place the pot over high heat and bring to a boil. Reduce heat and cook until the potatoes are fully tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min
- 2
Once the potatoes are fully cooked, carefully strain them and let them cool for about 10 minutes, or just enough so they can be handled comfortably.
⏱️ 10 min
- 3
Return the cooled potatoes and garlic cloves to the pot. Add 2 tablespoons of olive oil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 pinch black pepper, and an additional pinch of kosher salt. Toss gently to combine and coat the potatoes evenly.
⏱️ 5 min
- 4
Preheat your oven to 425°F. Line a half sheet tray or cookie sheet with aluminum foil. Lay the seasoned potatoes and garlic cloves out on the prepared tray, ensuring they are not overlapping too much. Using a spatula, the bottom of a coffee cup, or a similar flat object, smush each potato until it is about 1/4 inch thick.
⏱️ 10 min•🌡️ 425
- 5
Evenly distribute 2 tablespoons of tallow (or other fat like beef tallow) and 1/4 cup of butter over the smashed potatoes and garlic on the tray. Place the tray into the preheated 425°F oven and bake for approximately 25-35 minutes, or until golden brown and crispy.
⏱️ 25 min•🌡️ 425
- 6
About halfway through the baking time (around 12-17 minutes), carefully rotate the tray in the oven to ensure even cooking. If the pan appears dry, you can add a little more fat at this time.
00🌡️ 425
- 7
When the potatoes have only a few minutes left in the oven, begin preparing the Parmesan fondue. In a separate small saucepan, heat 1/2 cup of heavy cream over medium heat until it just comes to a simmer. Do not boil.
⏱️ 3 min
- 8
As soon as the heavy cream simmers, remove it from the heat and immediately grate in 1 1/2 to 2 cups of Parmesan cheese. Whisk continuously until the cheese melts completely and thickens the heavy cream, forming a smooth and creamy fondue.
⏱️ 2 min
- 9
Remove the crispy smashed potatoes and roasted garlic cloves from the oven. Serve them immediately. The garlic cloves, having been cooked with the water, will be lovely and fully cooked. Garnish the potatoes with a little pinch of coarse sea salt, if desired. Serve with the warm Parmesan fondue for dipping.
⏱️ 5 min
Kitchen Tools
Smashed Potatoes with Parmesan Fondue
For the Smashed Potatoes
- 12 Yukon Gold B size potatoes
- 8 garlic cloves, to 10
- as needed water
- as needed white distilled vinegar
- 1/2 teaspoon kosher salt, divided, plus an additional pinch
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch black pepper
- 2 tablespoons tallow, or other fat like beef tallow
- 1/4 cup butter
- as needed coarse sea salt, for finishing, optional
For the Parmesan Fondue
- 1/2 cup heavy cream
- 1 1/2 cups Parmesan cheese, to 2 cups, grated
Instructions
- 1
Place the 12 Yukon Gold B size potatoes and 8 to 10 garlic cloves into a large pot. Cover the potatoes with water, ensuring they are just submerged. Add white distilled vinegar to the pot in a ratio of 1 part vinegar to 2 parts water. Add 1/2 teaspoon of kosher salt. Place the pot over high heat and bring to a boil. Reduce heat and cook until the potatoes are fully tender when pierced with a fork, about 15-20 minutes.
⏱️ 20 min - 2
Once the potatoes are fully cooked, carefully strain them and let them cool for about 10 minutes, or just enough so they can be handled comfortably.
⏱️ 10 min - 3
Return the cooled potatoes and garlic cloves to the pot. Add 2 tablespoons of olive oil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 pinch black pepper, and an additional pinch of kosher salt. Toss gently to combine and coat the potatoes evenly.
⏱️ 5 min - 4
Preheat your oven to 425°F. Line a half sheet tray or cookie sheet with aluminum foil. Lay the seasoned potatoes and garlic cloves out on the prepared tray, ensuring they are not overlapping too much. Using a spatula, the bottom of a coffee cup, or a similar flat object, smush each potato until it is about 1/4 inch thick.
⏱️ 10 min•🌡️ 425 - 5
Evenly distribute 2 tablespoons of tallow (or other fat like beef tallow) and 1/4 cup of butter over the smashed potatoes and garlic on the tray. Place the tray into the preheated 425°F oven and bake for approximately 25-35 minutes, or until golden brown and crispy.
⏱️ 25 min•🌡️ 425 - 6
About halfway through the baking time (around 12-17 minutes), carefully rotate the tray in the oven to ensure even cooking. If the pan appears dry, you can add a little more fat at this time.
00🌡️ 425 - 7
When the potatoes have only a few minutes left in the oven, begin preparing the Parmesan fondue. In a separate small saucepan, heat 1/2 cup of heavy cream over medium heat until it just comes to a simmer. Do not boil.
⏱️ 3 min - 8
As soon as the heavy cream simmers, remove it from the heat and immediately grate in 1 1/2 to 2 cups of Parmesan cheese. Whisk continuously until the cheese melts completely and thickens the heavy cream, forming a smooth and creamy fondue.
⏱️ 2 min - 9
Remove the crispy smashed potatoes and roasted garlic cloves from the oven. Serve them immediately. The garlic cloves, having been cooked with the water, will be lovely and fully cooked. Garnish the potatoes with a little pinch of coarse sea salt, if desired. Serve with the warm Parmesan fondue for dipping.
⏱️ 5 min