Description
Cheesy Crash Hot Potatoes are the perfect combination of simplicity and mouth-watering flavor, making them an absolute favorite for families everywhere. This dish starts with humble baby potatoes, which are boiled until tender, then gently smashed and topped with a rich mixture of cheese, garlic, and herbs before being baked to golden, crispy perfection.
Ingredients
1 lb. small red potatoes
5 T. unsalted butter, cut into small chunks
4 oz. aged Asiago cheese, freshly grated
3 T. fresh parsley, finely chopped
1 T. fresh thyme, finely chopped
Salt and black pepper, to taste
Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes).
Instructions
Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil
Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded.
Top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are nicely browned.
Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.
Notes
Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes).
- Prep Time: 10 minutes
- Cook Time: 25 - 30 minutes