Pressed Potatoes
It’s a classic. This potato recipe is something simple to make that will go over well with any table this Thanksgiving.
8
30 minutes
55 minutes

1. Place one-half of the potatoes in microwave-safe dish and cover; microwave on HIGH 10–12 minutes until tender when pierced with a fork. Repeat with remaining half potatoes. Meanwhile, chop thyme and chives.
2. Preheat oven to 375°F. Coat 2 baking sheets with 1 tablespoon oil each; place potatoes on baking sheets 3 inches apart and press lightly with potato masher (leaving partially intact).
3. Drizzle remaining 1/4 cup oil over potatoes; season with salt, pepper, and herbs. Bake 18–20 minutes until edges are browned and crispy. Sprinkle with cheese and serve.
Ingredients
3 lb baby red potatoes
3 tablespoons fresh thyme leaves
3 tablespoons fresh chives
2 tablespoons + 1/4 cup olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
Instructions
1. Place one-half of the potatoes in microwave-safe dish and cover; microwave on HIGH 10–12 minutes until tender when pierced with a fork. Repeat with remaining half potatoes. Meanwhile, chop thyme and chives.
2. Preheat oven to 375°F. Coat 2 baking sheets with 1 tablespoon oil each; place potatoes on baking sheets 3 inches apart and press lightly with potato masher (leaving partially intact).
3. Drizzle remaining 1/4 cup oil over potatoes; season with salt, pepper, and herbs. Bake 18–20 minutes until edges are browned and crispy. Sprinkle with cheese and serve.
Nutritional Information
CALORIES 260kcal; FAT 12g; SAT FAT 2g; TRANS FAT 0g; CHOL5mg; SODIUM 250mg; CARB 34g; FIBER 3g; SUGARS 2g; PROTEIN 5g; POTASSIUM 20%; VIT D 0%; CALC 4%; IRON 6%
Pressed Potatoes

Servings: 8
Total Time: 55 minutes
Ingredients
3 lb baby red potatoes
3 tablespoons fresh thyme leaves
3 tablespoons fresh chives
2 tablespoons + 1/4 cup olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
Instructions
1. Place one-half of the potatoes in microwave-safe dish and cover; microwave on HIGH 10–12 minutes until tender when pierced with a fork. Repeat with remaining half potatoes. Meanwhile, chop thyme and chives.
2. Preheat oven to 375°F. Coat 2 baking sheets with 1 tablespoon oil each; place potatoes on baking sheets 3 inches apart and press lightly with potato masher (leaving partially intact).
3. Drizzle remaining 1/4 cup oil over potatoes; season with salt, pepper, and herbs. Bake 18–20 minutes until edges are browned and crispy. Sprinkle with cheese and serve.
Nutritional Information
CALORIES 260kcal; FAT 12g; SAT FAT 2g; TRANS FAT 0g; CHOL5mg; SODIUM 250mg; CARB 34g; FIBER 3g; SUGARS 2g; PROTEIN 5g; POTASSIUM 20mg; VIT D 0%; CALC 4%; IRON 6%
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