Roasted, Smashed, Loaded Potatoes

Roasted, Smashed, Loaded Potatoes

Ingredients:

·       1 pound small red bliss potatoes

·       6 tablespoons olive oil, 1 clove garlic pressed

·       Kosher salt and freshly cracked black pepper

·       1/2 cup finely grated Parmigiano-Reggiano

·       1/2 cup sour cream

·       1/4 cup sliced scallions

Directions

Preheat the oven to 450 degrees. Adjust the oven racks to the top and bottom positions.

Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake
on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water
and let rest 8 minutes.

Mix the olive and pressed garlic together. Drizzle 3 tablespoons oil over potatoes, making sure they are evenly
coated. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about
1/2 thick ( about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the
remaining olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and
sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the
oven and top with sour cream and scallions. Serve immediately.
I prefer to use cheddar or Monterey jack cheese. They are really good with some crumbled bacon on top.
They are yummy!