Smashed Irish Potatoes
These delightful nuggets of flavor have the crispy texture of deep frying, but are actually boiled first then finished in the oven. Top with cheddar cheese and chives, and you'll have the perfect Irish side dish to add to any St. Patty's meal!
Ingredients
- 1 lb small yellow and/or red potatoes
- 1 TBSP seasoned salt, such as Lawry's
- cooking spray such as Pam
- olive oil
- salt and pepper to taste
- ½ cup sharp cheddar cheese, shredded
- 2 TBSP chives, diced
- sour cream for serving
Instructions
- Add whole potatoes to a pot of lightly salted water and bring to a boil.
- Boil until easily pierced with a knife, about 15-20 minutes, depending upon the size and firmness of your potatoes. Drain and set aside to cool for about 5 minutes.
- Preheat oven to 425 degrees.
- Grease a baking tray with cooking spray such as Pam.
- Taking a large fork or metal spatula, gently push potatoes down into a rough pancake shape about ½ inch tall. Place smashed potatoes in a single layer on your prepared baking sheet. Lightly brush with olive oil. Sprinkle with seasoned salt, such as Lawry's and black pepper to taste.
- Bake in the oven until crispy for 25-30 minutes. Once done baking and crispy, sprinkle shredded cheese over the potatoes and cook for 2-3 minutes more until cheese is melted.
- Garnish with chives. Serve with sour cream on the side.