INGREDIENTS:

12-15 German Butterball Potatoes

(I normally do 3, golf ball sized, potatoes per serving)

1 garlic clove

1/8 c oil (grape seed or olive)

1/4 t salt (plus 1/2 t for water)

1/4 t pepper

1/2 oz Asiago (or Parm) Cheese, freshly grated

 

 

Total time: about 35 minutes

 

 

Preheat oven to 450.

yield: 4-5 servings

SMASHED POTATOES

Ahhhhhh the smashed potato. Combining mashed and roasted potatoes. Boiling the potatoes prior to roasting them leaves them with a crispy outside and smooth mash in the center, genius. Add cheese and garlic to the equation and you have one amazing side dish. I'm not the first to do this of course, it's been around for a long time. You don't need to use German Butterball as your potato, New Red Potatoes will do just fine, you just don't want something that's too starchy. German Butterballs are creamy and, well... buttery. They also have a slight sweetness to them that really balances well with the cheese and garlic.

Mince your garlic, or use a garlic press.

Gather together your ingredients and start to boil some water.

 

 

 

You want at least 4 c. of water and 1/2 t of salt. Bring to a rapid boil, and then add your potatoes. Boil for 12-15 minutes. Until potatoes are fork tender.

Add it to your cheese by rubbing it with your fingers. This helps break up the pieces of garlic so you don't get a overwhelming chunk in one of your bites when eating.

When potatoes are fork tender, drain them and let them cool a bit.

Now comes the fun part, the smashing. Kids love this part, so if you have any, get them to help you for this step. I use a canning jar for smashing, but really anything will work: a plate, a saute pan, another sheet pan pressing on top, a rolling pin, even just your hands.

There you go, smashed potatoes. You're half way there, now it's time to top and roast them.

First drizzle your oil on top of the potatoes, then top with the cheese. Finish by sprinkling the salt and pepper over everything.

Ready to roast. Put in 450 degree oven and set the timer for 20 minutes.

Rotate pan after the first 10 minutes and return for the remaining 10 minutes.

After the 20 minutes the potatoes will be ready to serve.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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