Crispy Smashed Cheesy Potatoes
Ain't nothin' quite like a good ole' spud to make your meal complete! I may not be a fancy chef, but I sure know how to make a mean potato side dish. So, the next time you're serving dinner and looking for easy side dish recipes to make, look no further than these oven roasted smashed potatoes. Your family will thank you! The best comfort food you'll ever eat.
Servings: 4
Ingredients
- 1 pound small yellow potatoes
- 2 tbsp olive oil
- seasoning to taste (I use salt, pepper, garlic powder and onion powder)
- 1/3 cup grated parmesan cheese (ain't nobody gonna judge you if you use more)
Instructions
- Wash yer taters until you get all the dirt off.
- Fill a pot with water until the potatoes are submerged and covered. Bring the water to a boil over medium-high heat and cook until the potatoes are easy to pierce with a fork (this should take about 20 minutes).
- While the potatoes are cooking, preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper or non-stick foil, and brush with about 1 tbsp of olive oil.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes.
- Plop your potatoes onto your prepared baking sheet, and use a potato masher or the bottom of a cup to gently smash each potato.
- Brush the potatoes with olive oil and sprinkle with seasoning. Use a small spoon to evenly distribute the parmesan cheese over top.
- Now, pop the potatoes in the oven and let them cook for about 25-30 minutes, or until they’re golden brown and crispy on the edges. While the potatoes are cooking, pour yourself a glass of wine. Just don’t drink too much, or your husband will start to look even more annoying.
Notes
- You can also do this with Brussels sprouts. Simply steam them, coat them in olive oil and seasoning, and then SMASH them before baking just like these taters.
- They say money doesn't buy happiness, but wine sure does, and wine costs money, so where's the sense in all that.