This is such a fun way to prepare potatoes! And easy too - first the potatoes are boiled until tender, and then they're roasted until crisp (on the outside). And let's not forget that they're brushed with olive oil, seasoned with garlic and topped with gooey mozzarella cheese. So simple, and so divine.
Want to prep ahead? You can boil the potatoes and refrigerate them for up to 2 days before smashing and roasting.
Garlic Mozzarella Smashed Red Potatoes
10-12 small red potatoes
Kosher salt
Olive oil
Garlic salt (about 1 teaspoon)
1/2 cup shredded mozzarella cheese
Place the potatoes in a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Add about 1 teaspoon of the salt and boil for 10 to 12 minutes, until fork-tender.
Drain and let cool for about 10 minutes.
Preheat the oven to 425 degrees.
Coat a large baking sheet with cooking spray or line with parchment paper.
Place the potatoes on the baking sheet and, using a heavy skillet or the bottom of a strong mug, smash the potatoes until they are about 1/2-inch thick.
Like this:
Roast for 10 minutes, until the potatoes are browned and crisp and the cheese melts.
Serves 4-6
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