We all need this comforting Cheesy Potato to begin or end the week. This is a delicious and very easy to make side dish for Holiday dinner.
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Author: Sandhya Ramakrishnan
15piecesRed tiny potatoes
Salt – to taste
Pepper – to taste
1/4cupMexican blend cheese
Sour cream – to serve
Cilantro – to garnish
Boil water in a large pot and add salt to the water. Place the potatoes in boiling water and cook until the potatoes are fork tender. Make sure that they are not mushy, but cooked all the way through. It took me about 25 minutes.
Drain the potatoes and let it cool down a bit.
Grease a baking sheet and place the potatoes on the sheet.
Using the back of a glass or a cup, press down on each potato to flatten it. Make sure they still are in one piece and just smashed.
Brush liberally with olive oil and season with salt, pepper and garlic powder.
Bake at 425 F, for about 10 – 12 minutes. Now take the pan out and flip the potatoes and brush them with olive oil again. If preferred, season again with salt and pepper and bake for 10 to 12 more minutes or until golden brown and the edges are crispy.
Sprinkle cheese on the potatoes and bake them for 2 to 3 minutes more or until the cheese has melted.
Garnish with cilantro and serve the smashed potatoes with a dollop of sour cream.