Smashed Potatoes with Ketchup and Cheese

These tender, red potatoes are quickly blanched, then smashed, then topped with seasoning, ketchup and cheese. A quick roast and the edges of the potatoes become lightly toasted, the ketchup melts into the tender flesh, and the cheese melts to perfection. What I love most about these "flower-like" spuds is that they have the perfect balance of potato, ketchup, and cheese. And we know how well potatoes and ketchup play together...
Serve these potatoes with my Philly Cheesesteak Casserole for the ultimate comfort meal!

Smashed Potatoes with Ketchup and Cheese

8 small red potatoes
Salt and ground black pepper
1 tablespoon butter, melted
1 teaspoon Italian seasoning or dried oregano
2 tablespoons ketchup
1/3 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
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 salt and cook for 12 to 15 minutes, until the potatoes are fork tender.
Drain and, when cool enough to handle, halve the potatoes crosswise. Place the potatoes, flesh-side up, on the prepared pan. Using the bottom of a mug (or other flat surface), smash the potatoes until they are about 1/2-inch thick. If the potatoes stick between smashing, spray the bottom of the mug with cooking spray.
Season the top of the potatoes with salt and pepper. Sprinkle the top with the Italian seasoning. Brush the ketchup over top.
Top with the mozzarella and parmesan cheeses.
Bake for 10 minutes, until the cheese melts and the edges of the potatoes are golden brown.

Serves 4