Herbed Smashed Potatoes with Blue Cheese
These herbed smashed potatoes with blue cheese are crispy, flavorful, and perfect as a versatile, easy side dish for any meal.
Equipment
- Large Pot
- Baking Sheet
- Potato Masher
- Mixing Bowl
- Measuring cups and spoons
Ingredients
- 2 lbs small red potatoes washed and scrubbed
- 5 Tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp fresh thyme leaves + more for garnish
- 1/2 cup crumbled blue cheese
- chopped chives for garnish
Instructions
- Begin by placing the washed and scrubbed small red potatoes in a large pot. Cover them with water, ensuring they are fully submerged. Add a pinch of salt and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are boiling, preheat your oven to 425°F (220°C). This high heat will help achieve a crispy exterior when roasting.
- In a mixing bowl, combine the olive oil, salt, black pepper, garlic powder, and fresh thyme leaves. Stir well to combine.
- Once the potatoes are cooked, drain them and let them cool slightly. Transfer the potatoes to a baking sheet lined with parchment paper. Using a potato masher or the bottom of a glass, gently smash each potato until it’s flattened but still intact.
- Drizzle the prepared olive oil mixture over the smashed potatoes, making sure to coat them evenly. Roast in the preheated oven for about 20-25 minutes, or until the edges are golden and crispy.
- Remove the potatoes from the oven and sprinkle the crumbled blue cheese over the top. Return them to the oven for an additional 5 minutes, allowing the cheese to melt slightly.
- Once the potatoes are out of the oven, garnish with fresh thyme and chopped chives. Serve warm and enjoy the incredible flavors of these herbed smashed potatoes with blue cheese!
Notes
- Use small red potatoes for the best texture and smashing results.
- Let the potatoes rest in the olive oil mixture for a few minutes before roasting to enhance flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.