Smashed potatoes seem to be all the rage now! And I can see why! They are like light and fluffy baked potatoes with the crispiness of fries. And you can top them however you like! We are obsessed with garlic. I use it in basically everything I make. And this year we planted about 20 of our own garlic plants. They are coming in quite nicely so far! I can’t wait for garden fresh garlics and not have to sneakily steal them from my parents garden bounty.
We’ve been trying to find ways to get rid of these tubs of Romano and parmesean cheese we got for whatever reason. So those cheeses are going on top of everything! Rice, veggies, baked meats, and now these potatoes……yum!!
Let me know what you like to top yours off with!
- 4 medium Yukon Gold Potatoes
- 4 Tbsp Butter, or reserved bacon grease if you have it
- 2 Tbsp chopped parsley
- 2 Clove Garlic, minced
- 4 Tbsp Romano cheese, grated
- 2 Tbsp Parmesean cheese, grated
In a medium pot bring salted water to boil. Add the potatoes and boil for 35 minutes until they are tender when a fork is inserted.
Preheat oven to 400 degrees.
On a baking sheet spray with cooking spray. Use a potatoe masher or the back of a large spoon and gently press on the top ofeach potato until it’s about halfway smashed down, careful not to totally mash the potato and try to keep as much peel in tact as possible.
In a small dish melt your butter. Stir in the garlic and parsley. Evenly spoon out over your smashed potatoes. Bake for 15 minutes. Sprinkle the cheeses on top and bake for another 3 minutes.
Salt and pepper to taste and then…..Dig in!!