Boursin and parmesan smash potatoes
The potato side you didn’t know you needed – Boursin and parmesan smashed potatoes.
Honestly, any recipe that contains Parmesan, Boursin cheese and potatoes is going to have me in a complete chokehold. That trio alone tells you everything you need to know. Salty, creamy, crispy and fluffy deliciousness. These Boursin and parmesan smash potatoes are a guaranteed win before you’ve even turned the oven on.
What makes them next-level potatoes?
These smashed potatoes are crunchy and golden on the outside, soft and fluffy in the middle, and coated in the most beautifully rich, cheesy mixture. The parmesan melts and crisps around the edges, while the Boursin turns into this creamy, herby layer that seeps into every crack and cranny. It’s outrageously good. The kind of side dish that becomes the main event.
When to enjoy these babies
They’re ideal as a snack (although I absolutely will admit that I ate these straight off the tray), perfect as a side for roast chicken or steak, or even just as a little treat-for-one situation when you want something comforting but not overly complicated and time-consuming. They feel indulgent without actually being fussy. To save a little extra time, we’re leaving the skins on, so no peeling needed! No point getting rid of the most nutritious part of the potato is there?
FAQs
What if I can’t find Boursin?
No stress if the shops are out of Boursin. You can swap it for any soft herby cream cheese. A garlic and herb cream cheese works brilliantly, or even plain cream cheese mixed with a little grated garlic, chopped herbs and a squeeze of lemon. The key is that creamy, spreadable texture that melts into the potatoes. So feel free to mix up the flavours a little. A kick of chilli is always a lovely extra addition.
Can I switch the Parmesan?
If you’re not a huge Parmesan fan, you can easily switch it out. A mature cheddar works beautifully, or even a bit of mozzarella for more stretch. Just keep an eye on the oven timings because harder cheeses like parmesan crisp up faster, whereas softer cheeses may need adding slightly later to avoid catching. It’s all about that golden, not burnt, finish. Or simply leave out the Parmesan!
Are these batch-friendly?
Yessss, this one is batch friendly. I’ve taken it upon myself to start leaning into more batch recipes lately to ease up the workload (especially now I’ve got a baby at home and significantly fewer free arms). Obviously, I love cooking but having something prepped and ready to go in the fridge is a game-changer. You can boil and smash the potatoes ahead of time, then just top and bake when you’re ready. Future you will be very grateful, especially when uninvited (and hungry) guests turn up. Always a risk when there’s a baby at home who has a stream of visitors.
If you want to completely cook your spuds, these reheat really well in the air fryer to give them a birra extra crunch.
Boursin and parmesan smash potatoes
By Poppy Cooks
https://www.poppycooks.com/recipes/boursin-and-parmesan-smash-potatoes/
Ingredients
- 1.2kg Maris Piper potatoes, halved (no need to peel)
- 2 tsp garlic granules
- 2 tsp onion granules
- 2 tsp dried mixed herbs
- 2 tsp salt
- 5 tbsp olive oil
- 50g salted butter
- 3 cloves garlic
- 150g garlic and herb soft cheese
- 50g parmesan cheese, grated
- Small bunch chopped parsley
- Salt and pepper
Metric
Imperial
Instructions
- Chop your potatoes in half and bring to the boil in cold salted water for 15-20 minutes until tender but not cooked through. Drain the potatoes and leave to steam dry for 5 minutes with a clean tea towel over the top.
- Mix all your dry herbs, garlic granules, onion granules and salt together with the olive oil and set aside. On a large baking tray, space out the potatoes and use the bottom of a jar or tin to press them down so they have lots of edges to go crispy.
- Preheat the oven to 180ºc fan/200ºc. Brush the smashed potatoes with the olive oil mixture and roast for 45-50 minutes.
- While the potatoes are in the oven, melt the butter in a pan and add in the garlic. Bubble for 1 minute and pour into a mixing bowl. Add in the soft cheese, parmesan and parsley and beat together with a big pinch of salt and pepper.
- Remove the tray of potatoes in the oven and give them a flip. Liberally brush the cheesy garlicky mix over the potatoes and return them to the oven for another 30 minutes.
- Serve the cheesy spuds and grate over plenty of extra parmesan.