Butter and parm squished potatoes

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1kg baby gold potatoes
500ml to 630ml chicken stock
2 tbsp extra-virgin olive oil
Freshly ground black pepper
2 tbsp butter
70 to 90g shredded Parmigiano Reggiano, 2 handfuls
1) Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1-cm up the sides of potatoes, and add the extra-virgin olive oil.

2) Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher.

3) Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss. Transfer to a serving dish and serve.

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