Cheesy Smashed Potatoes
Category
Sides
Servings
Prep Time
Cook Time
Ingredients
- 2 pounds baby Yukon Gold potatoes, washed
- ¼ cup olive or neutral flavored oil such as vegetable oil
- 4 teaspoons of salt, divided
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Flaky sea salt, optional
-
6 ounces Cabot Vermont Sharp Shredded Cheddar (1½ cups)
1 teaspoon fresh chopped rosemary
Directions
PREHEAT oven to 400°F.
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.
COOK potatoes until it is almost fork tender, about 14 – 15 minutes.
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.
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.
BAKE for 25 min until starting to brown.
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.
SPRINKLE with flaky sea salt and fresh rosemary. Cut and serve.
Nutrition
Nutrition
- Serving Size
- 1/8 recipe
- per serving
- Calories
- 230
- Fat
- 14 grams
- 22%
- Saturated Fat
- 4.5 grams
- 23%
- Cholesterol
- 25 milligrams
- 8%
- Sodium
- 1340 milligrams
- 56%
- Carbs
- 22 grams
- 7%
- Fiber
- 2 grams
- 8%
- Sugar
- 1 grams
- Protein
- 7 grams
- Calcium
- 236 milligrams
- 25%
Recipe Tips
For another irresistible crispy potato recipe check out these Cheddar Bacon Potato Tots.
