Cheesy Smashed Potatoes
For when you want to put their head through a wall
Prep time: 10 min | Total time: 50 min | Difficulty: 1/5
We all have those moments when the world feels like it's conspiring against us, and we are angry, hungry, and frustrated. It's tempting to unleash all of that frustration on its source until it begs for mercy, but apparently, it’s frowned upon in most cultures (usually, for legal reasons). Go figure 🙄.
My therapist recommends punching a pillow and/or screaming into it until I feel like my normal self again. My pillows are that memory foam kind, and punching them feels like they might fight back. I don’t know if it’s the ergonomics, or they are just holding a grudge against me, but the bottom line is that the good ol’ pillow-punching doesn’t get me anywhere near the desired zen levels of Yoda.
You know what does? Potatoes. Try it for yourself and see: smashing these little guys into oblivion is not only extremely therapeutic for the mind, but also leaves you with something to recharge your physical batteries with when you are done. It’s a win-win!
I’ve often seen these done with Parmesan sprinkled on top, but we are taking my pillow metaphor from above, and creating a little Cheddar bed for them to die rest on. Trust your girl here — the result will be much more satisfying.
Shall we?
Ingredients (serves 1)
Baby potatoes 200g / 7oz (about 10 tiny potatoes)
Mature Cheddar 50 g / 0.3 cup
Salt & pepper to taste
Smoked paprika 1/2 tsp
Garlic powder 1/2 tsp
Chipotle powder 1/4 tsp
Olive oil 2 tbsp
Serving Ideas
On good days, serve it alongside some fried chicken cutlets or other protein
On bad days make double and eat on its own
Throw in some chives, scallions, or dill for a bit of freshness
Sprinkle some grated parmesan on top, you savage
Equipment
Medium pot
Baking sheet
Parchment paper
Cheese grater
Potato masher (or a glass)
Small bowl
Method
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper
Place the baby potatoes in a large pot and cover them with water. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 15-20 minutes
Prepare the Cheese Bed: while the potatoes are boiling, grate the Cheddar, and spread it evenly on the baking sheet, creating a bed for the potatoes to rest on 🥺 you are not the only one tired of it all, you know
In a small bowl, combine the garlic powder, smoked paprika, chipotle powder, salt, pepper, and olive oil to create a paste
Once the potatoes are cooked, drain them and let them cool for 10-15 minutes (it’s important to guarantee that they are crispy on the outside, and majestic on the inside). Place each potato on the cheese bed and use a potato masher or glass to gently smash it until it's about 1 cm / 0,5 inch thick
Spoon the seasoning paste over each smashed potato, making sure they are evenly coated
Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges, and the cheese is lacey and crispy
Once the potatoes are done, remove them from the oven and let them cool for a few minutes before munching on them
Dealing with Leftovers
I highly doubt there will be leftovers