Smashed Potatoes With Cheese
Gooey and cheesy, these crispy smashed potatoes are fabulous as-is, or you can top them with bacon, sour cream, and chopped chives!
Ingredients
- small red potatoes however many you'd like
- olive oil
- kosher salt
- black pepper
- shredded cheese of your choice cheddar, fontina, etc.
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Boil the potatoes: Fill a pot with water, add a little salt, and bring to a boil. When the water is boiling, add as many potatoes as you'd like. See note above about microwaving the potatoes instead.
- Cook the potatoes until you can easily pierce them with a fork. Drain and set aside.
- Prepare a rimmed baking sheet by greasing it with olive oil or lining it with parchment paper.
- Place each potato on the baking sheet, leaving a few inches between each potato.
- Use a potato masher or the bottom side of a drinking glass to gently smash the potato so that it is mostly flat.
- Brush each potato with olive oil and liberally salt with kosher salt, and sprinkle with black pepper.
- Bake the potatoes in the oven for 18 minutes.
- Remove potatoes from the oven and sprinkle any cheese of your choice on top. I used a combination of cheddar and fontina because I had both on hand.
- Return the potatoes back to the oven and cook for an additional 5 minutes or until the cheese is melted.