Cheesy garlic smashed potatoes

 

Potatoes are one of those foods that I love, but I can sometimes get bored with because you basically eat them in one of three ways – mashed format, french fry format or roasted.

I’ve been getting beautiful potatoes in my YYC Growers Harvest Box and wanted to create a few recipes that were a little different.  I love this recipe because it’s super versatile; perfect for breakfast, and just as good for dinner. Plus you can make ahead (even a day or two) and reheat them in the oven – don’t worry the crispier they get the better!

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INGREDIENTS

  • 2 lbs. potatoes
  • 3-4 garlic cloves, thinly sliced
  • 1/2 cup grated old cheddar
  • 1 tbsp. finely chopped parsley
  • 2 thinly sliced green onions
  • 1 tsp. seasoning salt
  • 1/2 tsp. garlic powder
  • 2 tbsp. olive oil + 1 tbsp. olive oil
  • salt and pepper to taste

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DIRECTIONS

  1. Preheat oven to 425F
  2. Cut potatoes into small cubes and put into a large bowl. Pour 2 tbsp. olive oil over top and lightly salt and pepper, then toss until all the potatoes have been coated in oil.  Spread potatoes out on a parchment lined baking sheet and cook for 45 minutes to an hour (until starting to turn golden brown and crisp up).  Flip the potatoes halfway through.
  3. Once potatoes are almost done in the oven grab a large heavy bottom pan and turn on to med/high heat. Pour remaining 1 tbsp. olive oil into the pan once it’s hot, then add the garlic slices and cook for 2-3 minutes, they will start to turn a light brown.
  4. Add a bit of the cheese (about 1/4) to the pan and let it get crispy, then add the potatoes, seasoning salt and garlic powder.  Cook the potatoes for about 10 minutes, then smash-up with a potato masher and add the rest of the cheese.
  5. Turn the heat up a bit, cook the potatoes for another 10-15 minutes or so, until they  get crispy.  Turn the heat off and add the parsley and green onion.
  6. Salt and pepper to taste and dish out and enjoy!

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The recipe does take a little time, but it is worth it.  I usually get this going first thing when I wake up, toss the potatoes in the oven and relax with a coffee before I have to finish them off.

I hope you enjoy.

Till the next recipe,

 

Kristen xo

 

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