It is safe to say that I have completely fallen in love with this method of cooking potatoes. They are easy to make and perfect as a side dish. And the crispiness is out of this world!
Speaking of crispiness, I have to tell you about the most amazing french fry experience I had in Newburyport.
Crispy duck fat french fries dipped in melted Manchego cheese.
They were delectable and inspired me to jazz up these smashed roasted potatoes.
The original recipe is by The Pioneer Woman, whom I adore. All of her recipes are delicious and practical. She understands that time is of the essence when it comes to cooking dinner!
As you can see from the photos, these potatoes are meant to be messy. There are no precise knife cuts needed. Basically just boil, smash, sprinkle with toppings and roast.
Doesn't get much easier than that!
Smashed Potatoes with Manchego Cheese
Recipe by The Pioneer Woman
12 Small yellow potatoes (any small potato will work)
3 Tbsp olive oil
1 Tbsp fresh rosemary, chopped
1 Tsp paprika
Salt and pepper to taste
2 Tbsp grated Manchego cheese
Preheat oven to 450 degrees
Bring a pot of salted water to a boil. Add in potatoes and cook them until they are fork tender.
Place tender potatoes on a greased baking sheet. With a potato masher, gently press down on each potato until it slightly mashes. Then rotate the masher 90 degrees and repeat.
Brush the tops of the potatoes with olive oil. Sprinkle potatoes with salt (remember potatoes need salt!), pepper, paprika, and fresh rosemary.
Bake for 20-25 minutes. Once the potatoes are golden brown, remove them from the oven. Sprinkle the grated Manchego cheese on each potato. Place them back in the oven and bake until the cheese is melted.
Cheesy, crispy goodness...Just do it