Smashed Lemon Potatoes
These potatoes are a smash hit in our house, pun intended! I like Yukon gold potatoes for their buttery yellow creaminess but any small potato will work. I love to discover new varieties at my local farmer markets. This recipe is simplicity at its best. A few ingredients that translate to golden deliciousness.
Preheat the over to 400˚
Line a 12″ x 18″ sheet pan with parchment paper. Arrange the potatoes on the baking sheet and drizzle with 2 tbsp of olive oil and season with salt and peppe. Bake for 40 minutes until tender.
Remove from the oven. Using a potato masher or a fork, carefully flatten the potatoes. Drizzle with the additional 2 tbsp of lemon olive oil, salt and pepper and a sprinkle of lemon almond parmesan. Return to the oven and bake for an additional 15-20 minutes until golden brown. Serve immediately.
To make Lemon Almond Parmesan – Place ingredients in a small jar. Mix until combined. Store in a jar in the freezer for up to 3 months.
- 2 pounds baby Yukon gold potatoes, washed
- 4 tbsp Meyer Lemon infused olive oil, divided
- salt and freshly ground pepper
- 1 cup blanched almond meal
- ¼ cup nutrional yeast
- 2 tsp freshly grated lemon zest
- 1 tsp sea salt