I'm all in on these cheesy smashed potatoes with garlic and butter. What potato lover wouldn't love these crispy, smashed baby Yukon Gold potatoes with shredded gruyere cheese? They're off the charts cheesy good and also, so easy to make. Also a great recipe to make with leftover roast potatoes. I like to serve these with some sour cream and fresh chives. Enjoy!
2 ½ lb. baby potatoes, preferably Yukon Gold
¼ cup (½ stick) butter
2 cloves garlic, minced or grated
1 Tbs. fresh thyme leaves
½ cup (4 oz.) grated gruyere cheese
Sour cream, for serving
Fresh snipped chives, for garnish
1. Preheat the oven to 400°F.
2. Arrange the potatoes in a baking dish, toss with salt, and roast until just tender, about 40 minutes.
3. Meanwhile, in a small saucepan, melt the butter over medium low heat. Stir in the garlic, thyme, salt and pepper. Pour the mixture over the potatoes and toss gently to coat. Gently smash the potatoes using the back of a large spoon and sprinkle with the cheese. Return the potatoes to the oven and bake until the cheese is melted and golden, about 10 minutes.
4. In a small bowl, mix the sour cream and chives. Serve the potatoes warm with the sour cream mixture.
What is the difference between Yukon gold potatoes and russets? I am a huge fan of Yukon Gold's, a yellow-fleshed potato touted as being so tasty and rich that it hardly needs any butter. I would still add butter, but their buttery flavor is exceptional. They have less starch than russets and therefore a moister and slightly denser texture—and perfect for making mashed or smashed potatoes.
- Serving Size: 1 serving
- Calories: 371
- Sugar: 3.3g
- Sodium: 166.8mg
- Fat: 17.6g
- Carbohydrates: 44.8g
- Protein: 10g
- Cholesterol: 49.7mg
Keywords: potatoes, smashed potatoes,