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Nutrition Facts
Serving Size 100 g
(Approx. 7 Servings)
Amount Per Serving
Calories 110 Calories From Fat 15
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 770 mg 32%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 4 g
Vitamin A 0% Iron 4%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smashed Hickory Parmesan Potatoes
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
7  People


Recipe makes 7 Servings

1 Tbsp kosher salt
1 1/2 Lb bag of Melissa's Baby Dutch Yellow Potatoes
3 slices of bacon, cooked and fat reserved in pan
1 Tbsp Adams Reserve Hickory House Rub
2 Tbsp shredded Parmesan cheese
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Preheat oven to 400ºF.
Fill large pot with water and add salt. Bring to a boil.
Boil potatoes 10 minutes or until fork tender then remove from water.
Add potatoes to pan with bacon grease. Cook over medium heat 3 to 5 minutes or until potatoes begin to brown.
Remove potatoes from pan and place on a cookie sheet. Allow potatoes to cool a few minutes.
Place a sheet of plastic wrap over potatoes then smash potatoes with a mallet or sturdy spatula. Carefully remove plastic from smashed potatoes.
Brush smashed potatoes with remaining bacon grease then sprinkle with a pinch of rub and cheese.
Bake potatoes 15 minutes or until golden brown and crispy.
Optional garnish, crumble bacon and sprinkle over smashed potatoes.


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