Cheesy, cripsy and yet so fluffy! These cheesy smashed potatoes are the perfect side dish for just about any meal. Warming comfort food at it’s best!
When the weather turns colder, warm comfort food is always on the menu. You know the type, warm, filling, carby, crispy? The Frenchman needs his crispy edges, it’s like an obsession with him. As a matter of fact, he likes to go to fast food drive thru on errand days just to get crispy, mealy french fries.
I love making good comfort food for hubby, the boy and the Frenchman. Crispy potatoes? Sure, I don’t mind making them, but how do you do that with potatoes? That aren’t french fries?
Welcome to the idea of smashed potatoes.
You get the best of both worlds in this simple side dish. The warm, mealy part of the potato, and the crispy edges that are salty, peppery, and have just a hint of olive oil to them. Easy to make, and filling enough to be a meal by themselves, smashed potatoes can also be a wonderful side dish.
Skip the plain ol’ mashed potatoes on your holiday table this year and give smashed potatoes a try!
- 10 red skin potatoes, washed well
- 1/4 cup olive oil
- 1/2 cup shredded extra sharp cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried parsley
- sour cream
- In a large pot, boil 6 quarts of water.
- Preheat oven to 425 degrees.
- Add the potatoes, return to a boil and boil for 15 minutes, or until fork tender.
- Carefully drain, and place the potatoes on a parchment paper lined baking sheet.
- Using a glass or heavy mug, carefully smash down the potatoes.
- Drizzle oil and seasonings over the potatoes.
- Sprinkle cheese on each potato, keeping it more to the middle so it stays on the potato as it melts.
- Place in oven for 15 minutes.
- Top with sour cream and serve hot.
This is also a great recipe to use leftover boiled potatoes with. Or, plan ahead and make extra for one dinner, save some and simply smash, top and bake! Easy peasy, right?