Cheesy Smashed Potatoes

Ingredients

• 1.5 lbs (approx. 700g) small yellow or red baby potatoes (uniform in size)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 teaspoon kosher salt (plus extra for boiling)
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon dried oregano or Italian seasoning
• 1 cup sharp cheddar cheese, freshly shredded
• 1 cup mozzarella or Gruyère cheese, freshly shredded
• 3 tablespoons fresh chives, finely chopped (for garnish)
• Optional: A pinch of red pepper flakes for a subtle kick

Instructions

Step 1: Boil the Potatoes

1. Rinse the baby potatoes thoroughly under cold water to remove any dirt.
2. Place the potatoes in a large pot and cover them with cold water by about an inch.
3. Generously salt the water (it should taste like sea water).
4. Bring the water to a boil over medium-high heat. Reduce the heat to medium and let them simmer for 15 to 20 minutes , or until they are easily pierced to the center with a fork or the tip of a sharp knife. Do not overcook them to the point that they fall apart.
5. Drain the potatoes completely in a colander and let them sit for 5 minutes to steam dry. This step is crucial for achieving an extra-crispy exterior later.

Step 2: Prep the Baking Sheet and Garlic Butter

1. Preheat your oven to 425°F (220°C) .
2. Line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil, and generously drizzle 1 tablespoon of olive oil across the surface.
3. In a small mixing bowl, combine the melted unsalted butter, remaining 2 tablespoons of olive oil , minced garlic, kosher salt, black pepper, and dried oregano. Stir well to blend.

Step 3: Smash the Potatoes

1. Transfer the dry, boiled potatoes onto the prepared baking sheet, leaving adequate space between each potato.
2. Using the flat bottom of a heavy glass, a measuring cup, or the back of a sturdy fork, press down gently on each potato until it flattens to about 1/2-inch thickness. The edges should break and crack apart; these ragged edges will turn wonderfully crispy in the oven.
3. Brush the garlic and herb butter mixture generously over each smashed potato, ensuring every nook and cranny is coated in flavor.

Step 4: Roast to Crispy Perfection

1. Place the baking sheet into the preheated oven on the middle rack.
2. Roast for 20 to 25 minutes , or until the edges of the potatoes are deeply golden brown and audibly crisp.

Step 5: Add the Cheese

1. Remove the baking sheet from the oven.
2. Evenly scatter the freshly shredded sharp cheddar and mozzarella (or Gruyère) cheeses over the top of each roasted potato.
3. Return the baking sheet to the oven for an additional 3 to 5 minutes , or until the cheese is completely melted, bubbly, and starting to brown at the edges.

Step 6: Garnish and Serve

1. Remove the potatoes from the oven and let them rest for 2 to 3 minutes so the cheese sets slightly.
2. Sprinkle the freshly chopped chives and an optional pinch of red pepper flakes over the top.
3. Serve warm immediately and enjoy the incredible contrast of crispy textures and gooey cheese!

Nutrition

Calories: 320 kcal · Protein: 10g · Fat: 20g Saturated Fat: 9g · Carbohydrates: 28g Dietary · Saturated Fat: 9g Cholesterol: 40mg · Fiber: 3g · Sugar: 2g · Sodium: 580mg