Ingredients
- Small Potatoes (Yukon Gold or red)
- Olive Oil
- Salt and Pepper
- Unsalted Butter
- Cheddar Cheese (shredded)
- Fresh Herbs (optional)
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Boil small potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly.
- Gently smash each potato using a glass or potato masher.
- Drizzle olive oil over the smashed potatoes and season generously with salt and pepper.
- Bake for 25-30 minutes until golden brown and crispy.
- In the last few minutes of baking, drizzle melted butter over the potatoes and sprinkle with shredded cheddar cheese before returning to the oven until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 303
- Sugar: 0.8g
- Sodium: 503mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg