These potatoes are a great side dish that are bursting with flavor and are perfect to serve alongside steak, chicken or pork. The gorgonzola cheese is tangy like bleu cheese but not as pungent and is a little creamier, so it melts well. By smashing the potatoes, they will have lots of crispy edges but still have a soft center. They feel a bit fancier than your typical roasted potatoes, but are still easy to make,
Gorgonzola Smashed Potatoes
Ingredients
- 8 baby red potatoes
- 1 Tbsp olive oil
- 1 tsp coarse sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 3 Tbsp crumbled gorgonzola cheese
- Italian parsley
Instructions
- Place potatoes in a medium sized pot and cover with water. Place over high heat and bring to a boil, Boil potatoes for 30-35 minutes until easily pierced with a fork.
- Pre-heat overn to 400 F. Drain potatoes and pat dry. Place the potatoes on a baking sheet. Using a medium sized glass, smash down each potato until about 1cm thick. If the glass seems to stick to the potatoes you can use a metal spatula to easily separate the two.
- Combine the salt, pepper, and garlic powder in a small bowl. Brush the potatoes with olive oil and then sprinkle the potatoes with the seasoning. Bake the potatoes for 10-15 minutes until the edges are starting to get crispy. Remove from oven and sprinkle gorgonzola cheese over each potato. Return to oven and bake for 4 more minutes until the cheese is all melted.
- Roughly chop Italian parsley and sprinkle over potatoes before serving.
- I made these in both the oven and my small toaster oven. When using the toaster oven, it took less time so if doing that keep an eye on them and decrease the time.
- You really have to get the potatoes soft to be able to smash them. So if your potatoes are a little larger you might need to boil them for longer.
- If you don’t like Gorgonzola cheese you could use feta or parmesan cheese.
