Cheesy, Crispy Smashed Potatoes
A delicious cross between mashed and fried potatoes
- 25 red bliss or fingerling potatoes, bite-size
- 4 tablespoons olive oil
- 4 garlic cloves, finely minced
- Salt & pepper, to taste
- 1 cup grated Jarlsberg Cheese
- 2 tablespoons minced parsley
Preheat oven to 450 degrees.
Cook potatoes by steaming, boiling or microwaving. Set aside. In small sauté pan or saucepan, add olive oil and garlic. Cook on medium-low heat until garlic browns and turns crispy, about 5 minutes. Strain garlic, reserving olive oil and crispy garlic.
Once potatoes cool, gently smash them down to about ½-inch thickness. Drizzle olive oil throughout roasting pan then add smashed potatoes. Drizzle reserved garlic olive oil on top of each potato and season with salt and pepper. Roast 20 minutes.
Remove from oven and evenly divide cheese and parsley on top of each potato. Cook another 10 minutes until cheese begins to brown. Top each potato with reserved crispy garlic and allow to cool before serving.