“Potatoes are to food what sensible shoes are to fashion.” – Linda Wells
Many years ago we were eating in a restaurant somewhere in Florida and the waiter suggested a side dish of ‘Smashed Baby Reds’ which naturally compelled me to ask what the heck that was …. In the end, we enjoyed Smashed Baby Red Potatoes with Cheese and, once we returned home, I sat down and wrote down what I felt like the recipe should look like. Here it is ….. I hope you enjoy it as much as we do now on a regular basis.
(Note – It should work out that one potato equals one serving but, if you use small potatoes then it may require two to be a serving. If only large red (or new) potatoes are available then you may have to serve half of one as a serving.)
Preheat oven to 450-degrees F.
On the stovetop, fill a pot with enough water to top the potatoes by about an inch, add a little salt, and bring to a boil. Cook the potatoes until you can easily pierce them with a fork. Drain and set aside.
Prepare a baking pan by lining it with non-stick aluminum foil and then lightly spray the foil with non-stick cooking spray. Place each potato on the baking pan leaving a few inches between each potato.
Using a potato masher or large fork, gently press down on each potato until “smashed” so that it is mostly flat. Don’t push too hard though because it might make it difficult to remove them from the baking sheet.
Brush each potato with olive oil and lightly salt it with kosher salt, and sprinkle with black pepper & garlic powder. Top off each potato with a pat of butter.
Bake the potatoes in the oven for 18 minutes. Remove potatoes from the oven and sprinkle with the grated cheese
Return the potatoes back to the oven and cook for an additional 5 minutes, or until the cheese is melted. Remove and serve. Enjoy as the ideal side to almost any entree.
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