American
Total Time
1 h 10 min
15
– Red tiny potatoes – Salt – to taste – Pepper – to taste – Garlic powder – Olive oil – Mexican blend cheese - tap to see more ...
– Boil water in a large pot and add salt to the water. Place the potatoes in boiling water and cook until the potatoes are fork tender. Make sure that they are not mushy, but cooked all the way through.
– Drain the potatoes and let it cool down a bit. – Grease a baking sheet and place the potatoes on the sheet. – Using the back of a glass or a cup, press down on each potato to flatten it. Make sure they still are in one piece and just smashed.
– Brush liberally with olive oil and season with salt, pepper and garlic powder. – Now take the pan out and flip the potatoes and brush them with olive oil again. If preferred, season again with salt and pepper and bake.
– Sprinkle cheese on the smashed red potatoes and bake them until the cheese has melted. – Garnish with cilantro and serve the crispy smashed potatoes with a dollop of sour cream.