Cheesy Crash Hot Potatoes
This simple side dish is the perfect fusion of a fluffy baked potato and a crispy french fry, covered in cheese!
Ingredients
- 1 lb. small red potatoes
- 5 tbsp unsalted butter cut into small chunks
- 4 oz. aged Asiago cheese freshly grated
- 3 tbsp fresh parsley finely chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil
- Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool. *If you have an instant pot, you can also steam them briefly under pressure.
- Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded.
- Top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are nicely browned.
- Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.
Notes
Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. (Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes).