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Cheesy Garlic Butter Potatoes
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
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Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
In order for the potatoes to be smashable, they need to be very tender. When boiling, go a little bit longer than you think you need. In the oven they'll get nice and crispy on the outside, and that textural difference will blow you away. Here, we used mozzarella, but our Brie Smashed Potatoes use the same technique and are worth checking out too.
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Ingredients
- 1 lb.
yellow potatoes
- 4 Tbsp.
butter, melted
- 2
cloves garlic, minced
- 2 tsp.
chopped rosemary
- 1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
- 3/4 cup
shredded mozzarella
- 1/4 cup
grated Parmesan
Directions
- Step 1Preheat oven to 425°. Add potatoes to a large pot and cover with water. Season with salt and bring to boil. Cook until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
- Step 2On a large rimmed baking sheet, add potatoes. Toss with melted butter, garlic, oregano, and rosemary. Using the bottom of a small glass or mason jar, smash potatoes into flat patties. Season with salt and pepper, then sprinkle cheeses on top.
- Step 3 Bake until bottoms of potatoes are crispy and cheese is melty, about 20 minutes.
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