Smashed Limoncello Pepper Potatoes
Luscious, lacy potatoes! Cheesy, lemony and delicious. Use my Distilled Limoncello Pepper or a spice blend of your choosing.
Ingredients
8 ounces baby yellow potatoes
1/4 teaspoon salt
2 tablespoons melted butter
2 teaspoons Distilled Limoncello Pepper
1/4 cup grated Parmesan
Instructions
Preheat oven to 425F.
Place potatoes in a pot and cover with cold water. Season the water with 1/4 teaspoon salt and bring to a boil. Reduce to simmer and cook until tender, 10–15 minutes.
Drain the potatoes and pat dry with paper towels.
In a small bowl, combine the butter, Limoncello Pepper and Parmesan. Spread the mixture on a parchment-lined baking sheet in an even layer.
Add the cooked potatoes to the baking sheet and toss them with the butter mixture. Spread the potatoes out and use a glass or flat pot to press each potato until they are about ½-inch thick. Spoon any visible butter mixture on the sheet pan over the potatoes.
Bake for 20-25 minutes, until the potatoes are crisp and the Parmesan is gden brown.
Cool the potatoes for 5 minutes in the pan and transfer to a serving platter.
Smashed Limoncello Pepper Potatoes
Ingredients
Instructions
- Preheat oven to 425F.
- Place potatoes in a pot and cover with cold water. Season the water with 1/4 teaspoon salt and bring to a boil. Reduce to simmer and cook until tender, 10–15 minutes.
- Drain the potatoes and pat dry with paper towels.
- In a small bowl, combine the butter, Limoncello Pepper and Parmesan. Spread the mixture on a parchment-lined baking sheet in an even layer.
- Add the cooked potatoes to the baking sheet and toss them with the butter mixture. Spread the potatoes out and use a glass or flat pot to press each potato until they are about ½-inch thick. Spoon any visible butter mixture on the sheet pan over the potatoes.
- Bake for 20-25 minutes, until the potatoes are crisp and the Parmesan is gden brown.
- Cool the potatoes for 5 minutes in the pan and transfer to a serving platter.
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