We’re hosting Thanksgiving at our home this year, which means lots of yummies! And since Mr. doesn’t eat bird we’re doing a rack of pork as the main dish. This super easy and always raved about side dish of Smashed Baby Potatoes With Three Cheese Herb Crust is a fave at our home and will be sitting pretty next to the rack of pork. From our Thanksgiving table to yours, please enjoy!
Love,
Ingredients
- 2 lbs. Teeny tiny baby potatoes
- 6 Tablespoons butter
- 1 Tablespoon dried oregano
- 2 Tablespoon dried basil
- 1 Tablespoon Santa Maria Seasoning
- 3 cloves garlic
- 1/3 cup high quality English Cheddar cheese
- 1/3 cup high quality Parmesan cheese
- 1/3 cup goat milk Gouda cheese
Servings: people
Instructions
- Boil teeny tiny baby potatoes in a large enough saucepan where they cover one level of potatoes for approximately 30 mins. or until soft. Drain.
- In the same saucepan heat 3 Tablespoons of butter over medium heat until bubbling. Add herbs, seasoning, salt and pepper to taste.
- Return teeny tiny baby potatoes to saucepan, saute at medium to high heat and brown with butter. Once browned, using a mashed potato masher, smash teeny tiny baby potatoes so that the skin breaks, but potatoes stay intact—the goal is to break the skin and create a crispy skin and soft, mashed potato inside.
- Cut the remaining 3 Tablespoon of butter into cubes and place in random spaces on top of potatoes. Allow smashed potatoes to brown and skins to crisp.
- Using a large spoon or spatula, turn potatoes and brown other side, using potato masher to break skin on other side and brown. Add crushed garlic cloves. Sprinkle the three cheese blend over potatoes and cook over high heat to create a cheesy crisp. Add a generous helping of herbs to taste. Serve hot as a side accompaniment to any meat or veggie meal.
