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My review
Bada Bing Bada Banged Potatoes
10
CJ McD
"These potatoes are easy to prepare and are a great crowd pleaser. The herbs and cheese really bump up the flavor. You can prep them ahead then finish them on the grill or oven. The name of the dish makes people laugh--until they taste them. Then all you'll here is ooo's and aaah's."
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Ingredients
1 h servings 207Original recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 400 degrees F (200 degrees C).
- Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
- Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
- Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
- Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.
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Footnotes
- Cook's Notes
- Option - After coating potatoes with cheese-oil mixture, place on a hot grill. Turn one or two times or until the potatoes are lightly browned and the skin is slightly crispy.
- Alternative - Omit the melted butter and use 1 cup of olive oil.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 208287 Ratings
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Most helpful positive review
8/3/2010
Hi, It's CJ McD, recipe author. Just wanted to add an additional note and that is to "gently" break or smash the potatoes, just to break them open, but not to smash to pieces. I will try to be...
Most helpful critical review
6/26/2010
A potential problem with this recipe is it's designed for 20 servings. I only wanted it for a simple weeknight meal to serve my family of four. I tried scaling it to 4 servings but that produced...
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8/3/2010
Hi, It's CJ McD, recipe author. Just wanted to add an additional note and that is to "gently" break or smash the potatoes, just to break them open, but not to smash to pieces. I will try to be...
7/1/2010
I've rated lots of recipes on this site, (which I am addicted to by the way!), but I have never wanted more to have the option of rating higher than a 5. How about a 10, a 20, or perhaps a 60. ...
6/27/2010
We LOVED the flavor and crispness of these potatoes!!! Definitely a recipe that will be repeated and soon! Although we loved the taste of these, I did significantly change the process. For sta...
6/28/2010
This has got to be one of my top 3 recipes from this site. I LOVED these potatoes! I did not smash mine and used ground red pepper (cayanne) versus crushed due to preference in taste. They turne...
6/26/2010
A potential problem with this recipe is it's designed for 20 servings. I only wanted it for a simple weeknight meal to serve my family of four. I tried scaling it to 4 servings but that produced...
7/18/2010
Absolutely Out-of-this-World Delicious! We had 10 for dinner this evening and every single person commented on how good these potatoes were! Followed the recipe with no alterations. These are so...
6/5/2011
Ok, first off I need to say I've made every recipe on the "Top 20" list...this deserves its place at the top! You can make the recipe as is, or follow the directions only adding whatever spices ...
5/25/2010
My family loved these! Great aroma when baking and great flavor. I stuck to the recipe and had great results. I do agree with other reviewers to keep a light touch when flattening, my young daug...
7/2/2010
These were so delicious and crispy, the smell when baking them in the oven really does make your mouth water. Before boiling, I cut the potatoes into cubes, lightly gave them a smash, coated the...