Description
Indulge in these crispy, buttery, and cheesy smashed potatoes that offer a delightful crunch and creamy center. Perfect for any meal, they are sure to impress!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1/4 cup extra virgin olive oil
- 1/4 cup unsalted butter
- 1 cup shredded cheddar or Parmesan cheese
- Fresh herbs (parsley or chives), chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender (about 15-20 minutes). Drain and let steam for 5 minutes.
- Preheat the oven to 450°F (230°C). Place the dried potatoes on a parchment-lined baking sheet and gently smash each potato with a fork or potato masher.
- Drizzle olive oil over each smashed potato, then sprinkle generously with salt and pepper.
- Bake for 20-25 minutes or until golden brown and crispy.
- Remove from the oven, add small pats of butter on each potato, sprinkle with shredded cheese, and return to the oven until the cheese melts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 potato (90g)
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: For added flavor, consider mixing garlic powder or switching up the cheese varieties. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F until warm.