Cheesy Smashed Potatoes

WARNING: These small, cheesy, crispy on the outside, soft on the inside potatoes are absolutely addictive!!! They are also easy to make and the perfect accompaniment to any dish. You can see a quick video of the procedure in my Instagram post.

INGREDIENTS

Yield: as many as you want, just multiply the number of potatoes per number of people.

• 4-5 Fingerling potatoes per person
• Extra virgin olive oil
• Salt and black pepper
• Gruyere cheese or your favorite melting cheese (as much as you want!)

Add room temperature water and salt in a pot.
Add your fingerling potatoes (whole) and cover with a lid.
Bring to a boil and cook for about 5 minutes or until you can insert a thin knife in the middle of the potato but with still some resistance. Don’t over cook.
Drain the potatoes and let them cool down for just 5 minutes so you don’t burn yourself but not completely, as you will need them warm to smash them better.
In the mean time, heat evoo in a skillet and infuse with garlic and rosemary.
Smash the potatoes with your hand in between plastic wrap or parchment paper.
Pan-fry them in the infused evoo and season with salt and pepper.
Flip them over once they are golden and beautiful on the bottom.
Once they are done on both sides, turn off the heat and drain the oil.
Shred or cut the cheese in thin slivers and add it on top of the potatoes.
Melt the cheese by turning the heat back on low-medium low.

Enjoy while hot and gooey!

Cheesy Smashed Potatoes

INGREDIENTS

PROCEDURE

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