Ingredients:

  • 900g small waxy potatoes (New Potatoes or Fingerlings), scrubbed clean
  • 2 Tbsp coarse sea salt (for boiling water)
  • 4 Tbsp unsalted butter, melted (divided)
  • 3 Tbsp olive oil, extra virgin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 cups freshly grated sharp Cheddar cheese
  • 1/2 cup finely grated Parmesan cheese
  • 2 Tbsp fresh chives, chopped (for garnish)

Instructions:

  1. Place potatoes in a large stockpot. Cover with cold water, add 2 Tbsp salt. Bring to a rolling boil, then reduce heat and simmer until fork-tender (about 20–25 minutes). Drain thoroughly and let steam dry for 5 minutes.
  2. Preheat oven to 425°F (220°C). In a small bowl, whisk together 2 Tbsp melted butter, olive oil, garlic powder, smoked paprika, and black pepper.
  3. Arrange the drained potatoes on a sturdy, rimmed baking sheet. Using a potato masher or the base of a glass, gently press each potato until it is flattened to about 1/2-inch thick. Do not mash completely.
  4. Drizzle the seasoned oil mixture evenly over all the smashed potatoes. Use a pastry brush to ensure all surfaces are coated. Roast for 20 minutes.
  5. Carefully flip the potatoes using a thin spatula. Brush the tops with the remaining 2 Tbsp of melted butter. Return to the oven for another 10 minutes until edges are deeply golden brown.
  6. Remove from the oven. Immediately sprinkle generously with grated Cheddar and Parmesan cheese, ensuring some cheese falls into the crevices.
  7. Return to the oven for 3–5 minutes, or until the cheese is bubbly, melted, and just beginning to brown slightly. Watch carefully to prevent burning.
  8. Remove from the oven. Sprinkle immediately with fresh chives. Serve the Cheesy Smashed Potatoes piping hot.