Fustini's Oils and Vinegars
Smashed Potato Parmesan

Add To Favorites

Smashed Potato Parmesan

Smashed Potato Parmesan




Step 1. 

Put the potatoes in a pot of heavily salted, cold water. Bring up to a boil and cook until fork tender. Let the potatoes cool until you are able to handle them, then smash them flat onto a sheet tray.

Step 2. 

Spoon a little tomato sauce on the potatoes and top with some parmesan asiago tapenade, put under the broiler until bubbly and golden brown.

Step 3. 

Meanwhile make the gremolata by combining the parsley, lemon segments, lemon zest, and Gremolata oil in a bowl. Toss together.

When the potatoes are finished, remove them to a plate and top them with the Gremolata and finish with Fustini's Pyramid Flake salt.

Customer Reviews

  1. Love the citrus burst

    Not only does the gremolata mixture add great color, it gives a surprisingly bite of freshness with the parsley, lemon segments and lemon zest. Next time I think I would use diced tomatoes for more texture than sauce. (especially if I am opening a can anyways). Fire-roasted tomatoes or FRESH when tomato season would be delicious!

    Reviewed by Denise on Feb. 25, 2021, 11:12 a.m. | Permalink




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More