Pressed Potatoes

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

Servings
8
Active Time
30 minutes
Total Time
55 minutes
Pressed Potatoes

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

More recipe info

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%

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