At some point in this summer, Instagram came up with instructions for making flattened potatoes like those in the image. The idea stuck in my head, but after a while I unfortunately wasn’t quite sure how to make them anymore. Even worse is that I can’t remember the writer of the original recipe (which I greatly apologize for: would have been polite to mention it – so if anyone knows where the recipe might originally come from, please let me know!).
Well, there was nothing else to do but try to make my own version according to my memory. Result was really tasty and we surely will make these in future to serve with meat or fish as well.
You can choose any herbs you want – this time we only used rosemary and thyme, but I’m sure we’re going to test at least garlic on the top as well.
PORTION: 3 servings
TIME TO MAKE: cooking potatoes about 20 minutes and baking them in the oven about 20-30 minutes
- 6 quite small potatoes
- fresh thyme
- fresh rosemary
- Parmesan cheese
Boil potatoes evenly in lightly salted water. Don’t peel.
Preheat the oven to 220°C (428°F)
Grate the cheese and set aside. It’s a bit difficult to put any amounts here, everybody uses cheese to their taste – one likes plenty of it on the top while another thinks less is better. I used about one tablespoon of grated cheese per potato.
Start to make flattened potatoes when they’re still hot. Put them on an oiled tray and press them with a pestle or with any tool alike. Don’t press too hard, though, you’re not making crépes.
Sprinkle some salt on the top, just to your taste.
Add a great blunt of butter on each potato.
Add some finely cut thyme and rosemary.
Finish the potatoes with grated Parmesan cheese. Bake in the oven for about 20-30 minutes or until the cheese is melted and nicely brownish.
Tags: potato oven potato flattened oven potato