Garlicky smashed baby Yukon Gold potatoes baked until crispy and served with a rosemary infused cheddar cheese dip.
Directions
- MELTÂ butter in a medium, deep-bottom sauce pan under medium heat. Add the rosemary and garlic and cook stirring frequently until fragrant, about 1 minute. Whisk the flour into butter mixture.
- COOK flour mixture while whisking frequently until it starts to thicken up, about 1 minute. Gradually whisk the milk into flour mixture ½ cup at a time until all of the milk is added. Take care to whisk flour mixture consistently as the milk is added to prevent clumps from forming in sauce.
- ADDÂ shredded cheese and salt into sauce and whisk until all of the cheese is melted and incorporated. Cook cheese sauce for 1-2 minutes stirring frequently before removing from heat.
- SERVEÂ cheddar rosemary dip warm or at room temperature.
- PREHEAT oven to 400°F.
- PLACEÂ 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.
- DRAINÂ 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.
- BAKEÂ smashed potatoes for 35-45 minutes or until the skins and exposed parts of potatoes are crispy and golden brown. Lightly sprinkle with coarse sea salt and rosemary, optional.
- SERVEÂ while still hot with Cheddar Rosemary Dip.