Crispy on the outside, gooey and cheesey in the center makes these potatoes an easy crowd pleaser. Plus if you are looking for a recipe to get the kids involved in, what could be better than a food that you smash?
This dish can be partially prepared ahead. Steam the potatoes and smash them and then you can refrigerate for a day or two before baking off later. Makes for an easy side dish at a BBQ or dinner party.
Smashed Potatoes with Cheddar Cheese(serves 3)
Scrub your potatoes and trim off any black spots. Heat a large steamer with enough water in it to boil for 30-40 minutes with the potatoes. Salt the water liberally. Place the potatoes in the steamer and steam for 30-40 minutes or until cooked through. (To check if the potatoes are cooked through stab with a paring knife, and if the potato slides off easily it is likely cooked. ) Remove to a plate or clean dishtowel and allow to cool for 5 minutes.
Take a plate, pot lid or your fist and crush each potato until it is about 1 cm thick. If you want to prep these for later then put on a plate, cover with saran wrap, and refrigerate. Otherwise heat your oven to 400F. Generously drizzle a sheet pan with olive oil and place the potatoes on top, drizzle the top of them as well and sprinkle with salt and pepper.
Bake for 20 minutes or until crisping. While they are baking, grate the cheese. Discard the white part of the scallion and chop the green part fine. Toss with the cheddar and parsley. Once the potatoes are crispy divide on top of the potatoes and bake until bubbly, about 5 more minutes. Serve hot.