Name: Cheddar and Garlic Smashed Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 55 min
Ingredients: 600g new potatoes (small baby potatoes); ¼ tsp salt (optional); ½ tsp coarse black pepper; 1 tsp garlic granules; 55g cheddar cheese (grated); ½ tsp parsley (dried or chopped fresh); 1 tsp olive oil (to drizzle)

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If you're looking for a different way to enjoy potatoes, then try these delicious cheese and garlic smashed potatoes. They are made using new potatoes that are boiled, smashed, seasoned then roasted.

Cheddar and Garlic Smashed Potatoes - Drea's Dainty Kitchen

I absolutely love smashed potatoes which are practically mini jacket potatoes. They’re so yummy and go perfect with almost any meal. They can be eaten as a side dish or an appetiser and you can adapt them to your liking. You can experiment with this recipe by using your favourite cheese and you can use different herbs though I use parsley only on mine.

The recipe is simple, easy and doesn’t require many ingredients so if you’re looking for a quick side dish or appetiser then give this recipe a try.

Ingredients for Cheddar and Garlic Smashed Potatoes

600g new potatoes – use any variety of small or baby potatoes.
¼ teaspoon salt – this is optional.
½ teaspoon black pepper – I use coarse black pepper rather than ground for better flavour.
1 teaspoon garlic granules – garlic powder works too.
55g grated cheddar cheese – you can also use parmesan instead.
½ teaspoon parsley – use dried or chopped fresh parsley.
1 teaspoon olive oil to drizzle – you can use any oil of choice.

How to Make Cheddar and Garlic Smashed Potatoes

1. Preheat the oven to gas mark 7/425^oF/220^oC then place a medium pot of water on a medium to high heat. Once the water is boiling, carefully place the washed potatoes into the water. Cook for 25 minutes then remove from the heat, strain and allow to cool for 5 minutes.

2. Place all the potatoes onto a lightly greased baking tray then peel a small piece of the skin off the top of each potato so the flesh is exposed. Use a potato masher and gently press down on each potato making sure you don't break the potato apart. On each potato, sprinkle the salt, black pepper, garlic granules, cheese and parsley. Drizzle with olive oil and bake in the oven for 25 minutes or until golden brown.

Recipe Tips

Don’t push down too hard on the potatoes nor should you push right down to the bottom of the potatoes. If you do, they will just break apart.

Nutrition

Storage

This recipe is best eaten on the day you make it but you can store any leftovers in the fridge for up to 2 days.

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Cheddar and Garlic Smashed Potatoes

Try these delicious cheese and garlic smashed potatoes. They are made using new potatoes that are boiled, smashed, seasoned then roasted.

Prep Time5

Cook Time25

Roasting time25

Total Time55

Yield: 16 potatoes

Calories: 42kcal

Ingredients

600g new potatoes small baby potatoes
¼ teaspoon salt optional
½ teaspoon coarse black pepper
1 teaspoon garlic granules
55g cheddar cheese grated
½ teaspoon parsley dried or chopped fresh
1 teaspoon olive oil to drizzle

Instructions

Preheat the oven to gas mark 7/425^oF/220^oC then place a medium pot of water on a medium to high heat. Once the water is boiling, carefully place the washed potatoes into the water. Cook for 25 minutes then remove from the heat, strain and allow to cool for 5 minutes.
Place all the potatoes onto a lightly greased baking tray then peel a small piece of the skin off the top of each potato so the flesh is exposed. Use a potato masher and gently press down on each potato making sure you don't break the potato apart. On each potato, sprinkle the salt, black pepper, garlic granules, cheese and parsley. Drizzle with olive oil and bake in the oven for 25 minutes or until golden brown.