Parmesan Crispy Smashed Potatoes paired with SIMI Chardonnay & Cabernet Sauvignon


For the potatoes:

  • 1 bulb garlic
  • 2 tsp olive oil
  • 1 lb new potatoes
  • 1 cup grated parmesan, divided
  • ½ tbsp sage, chopped
  • ¼ tbsp oregano, chopped
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper
  • 1 tsp chili flakes
  • 2 tsp olive oil

To serve:

  • 1 tbsp fresh parsley, chopped


For the roast garlic butter:

Heat the oven to 350°F.

Cut approximately ½” off the top of the garlic and place on a square of foil. Drizzle over olive oil, and wrap the garlic in the foil. Place in an ovenproof dish and bake for 45 minutes until soft. Once cooked and cooled slightly, squeeze the garlic into a shallow bowl, mashing slightly with a fork and add the softened butter. Mix well.

For the potatoes:

Boil the new potatoes for 25 minutes or until cooked through and knife tender. Drain in a colander and place a clean towel over the top to keep them warm and allow to steam slightly.

Heat oven to 425°F. Drizzle the olive oil evenly onto a large baking sheet. Place the potatoes onto the tray and using the bottom of a small glass or the cup measure, gently squash the potatoes half way down. Top each potato with spoonfuls of the butter mixture then sprinkle over the herbs, chili, and ¾ of the parmesan and seasoning and mix well. The parmesan should provide enough salt, but adjust if necessary.

Bake in the oven for 20-25 minutes until crispy and golden brown.

To serve:

Serve hot with and top with the remaining parmesan and a sprinkle of freshly chopped parsley.