Ingredients:

  • 2 lbs Baby Gold Potatoes
  • 2 tbsp Kosher Salt
  • 3 tbsp Unsalted Butter, melted
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, finely minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Freshly ground black pepper
  • 1 cup Sharp Cheddar Cheese, freshly shredded
  • 1/4 cup Parmesan Cheese, finely grated
  • 2 tbsp Fresh Chives, chopped

Instructions:

  1. Place potatoes in a large pot and cover with cold water by at least an inch. Add 2 tablespoons of salt. Bring to a boil, then reduce to a simmer and cook for 15–18 minutes until fork-tender.
  2. Drain the potatoes and leave them in the colander for 5 minutes to steam-dry. Wait until the surface of the potatoes looks dull and dry to ensure maximum crispiness.
  3. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  4. Arrange the dry potatoes on the prepared baking sheet. Using a heavy-bottomed glass or a potato masher, gently press down on each potato until it is flattened but still in one piece.
  5. In a small bowl, whisk together the melted butter, olive oil, minced garlic, smoked paprika, and black pepper. Generously brush or drizzle this mixture over the smashed potatoes.
  6. Roast in the oven for 25–30 minutes until the edges are golden brown and crispy.
  7. Remove from the oven and sprinkle with the shredded cheddar and grated parmesan cheese. Return to the oven for an additional 5–10 minutes until the cheese is melted, bubbling, and slightly browned.
  8. Garnish with fresh chopped chives or parsley and serve immediately.