Smashed Parmesan & Rosemary Kipfler Potatoes

Chef: Dean Schmideg

Course: Side 

Servings: 6-8 people

Roast potatoes are a family favourite but on those nights you want to make it a little more interesting, especially if you’re entertaining, this easy tray bake is sure to be a crowd pleaser. Kipfler potatoes have a lovely buttery flavour which is perfect for this dish and once you parboil and smash them and top with the oil and parmesan they transform in the oven and become golden and crunchy on the edges while still retaining their creamy texture on the inside. Serve this with grilled or roasted meats and a side of greens or salad.


1 x 1kg bag Hawkes washed kipfler potatoes 
8 tbsp Cobram Estate Robust Extra Virgin Olive Oil
1/2 cup grated Auricchio Parmigiano Reggiano
4 cloves garlic, crushed
2 large sprigs fresh rosemary, chopped


Preheat oven to 200 degrees fan forced.

Wash potatoes and place in a large saucepan with cold water to cover and bring to the boil.

While potatoes are coming to the boil, remove rosemary leaves from their stems and chop finely. Then crush garlic into a small bowl, top with the olive oil to combine and finally grate the parmesan.

Boil potatoes for about 5-7 mins. To test when ready, pierce with a sharp paring knife or a skewer, they should be firm but there should be no resistance.  Drain water, allow potatoes to dry and cool slightly for 5 minutes.

Place some baking paper on an oven tray, don’t be tempted to use a roasting dish, you need a flat surface with no sides so that heat can circulate allowing the potatoes to cook evenly and get crunchy.  Arrange the kipflers on the tray and use a masher or the bottom of a glass and gently press down to smash them. You will find they break unevenly which is perfect, you want some bigger chunks too.

Spoon over the garlic and olive oil mix and then sprinkle the potatoes with rosemary and parmesan and finish with another drizzle of oil.

Place in the oven on a middle rack and roast for approx. 30 mins or until golden.

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