Smashed Potatoes with Cheese
Ingredients
- 1.5 lbs. small red potatoes
- 3 tbsp olive oil
- salt and freshly ground black pepper to taste
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tsp Old Bay seasoning
- 2 tbsp fresh chives finely chopped
- 3/4 cup shredded Monterey Jack and Colby cheese blend
Instructions
- Preheat the oven to 475°F.
- Rinse and scrub the red potatoes under cold water to remove any dirt. Coat a rimmed baking sheet with non-stick cooking spray.
- Bring a medium pot of water to a rolling boil. Add a generous pinch of salt. Carefully add the potatoes and boil for 15 minutes, until they're tender enough to be pierced with a fork.
- While the potatoes are boiling, melt the butter in a small microwave-safe bowl. Stir in the minced garlic and Old Bay seasoning.
- Drain the potatoes and let dry.
- In a large bowl, whisk together the olive oil with a pinch of salt and pepper. Toss the drained potatoes in the oil until they're evenly coated.
- Arrange the potatoes on the prepared baking sheet. With a heavy-bottomed glass or potato masher, gently press down (i.e., smash) on each potato until it's about 1/2-inch thick.
- Brush each smashed potato generously with the garlic butter mixture. This will infuse them with flavor and help them crisp up in the oven.
- Roast the potatoes for 15 minutes, until their edges turn golden brown. Remove from the oven.
- Sprinkle a bit of the chives onto each potato, followed by a generous amount of the shredded cheese blend.
- Return the baking sheet to the oven for another 5–7 minutes, until the cheese is melted and bubbly.
Nutrition
Calories: 165kcalCarbohydrates: 15gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 138mgPotassium: 414mgFiber: 2gSugar: 1gVitamin A: 355IUVitamin C: 8mgCalcium: 102mgIron: 1mg
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