Cheesy Smashed Potatoes are a quick and easy appetizer or side dish that everyone will love. Crispy, melted cheese on top of perfectly cooked Yukon Gold potatoes seasoned with garlic and rosemary are irresistible for a holiday party, special occasion or "just because". Use Cabot's Vermont Sharp Shredded Cheddar or any of your favorite aged cheddars to create this satisfying dish.
Directions
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PREHEAT oven to 400°F.
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PLACE potatoes and 3 teaspoons salt in a large pot. Fill pot with enough water to cover potatoes by 1 inch. Bring water to a boil over medium-high heat and then reduce to a simmer over low heat.
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COOK potatoes until they are almost fork tender, about 14 – 15 minutes.
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DRAIN the potatoes ensuring all excess liquid is removed. Transfer potatoes to a large rimmed baking sheet to cool slightly before tossing with olive oil, remaining salt, black pepper and garlic powder.
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SPREAD out potatoes on baking sheet. Use the bottom of a sturdy cup to individually smash potatoes to about ¼ – ½ inch thickness. Use a pastry brush to brush some of the oil from baking sheet onto the tops of newly exposed potatoes.
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BAKE for 25 min until starting to brown.
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REMOVE from oven and sprinkle 6 ounces shredded cheddar over the top. Put back in oven for 15 to 20 minutes watching closely until cheese is golden.
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SPRINKLE with flaky sea salt and fresh rosemary. Cut and serve.
