These potatoes are well worth a little extra effort of a two-step cooking process. First, simmer in water, then, the fun part – smash, then oven-fry until crisp. The result is an incredibly tender-on-the-inside and crispy-on-the-outside potato. Top with Gouda and rosemary and you’ve got a little bit of heaven.
To make these potatoes Whole30 compliant, just leave off the cheese (I know, that’s the best part!)
Make extra so you can have leftovers. They make a a great start for breakfast foods. Top with avocado for Whole30 avocado ‘toast’ or top with leftover veggies and a fried egg.
- 1 1/2 pounds baby red potatoes , about 15 potatoes
- 1 teaspoon salt
- 4 tablespoons olive oil , divided
- 1 teaspoon dried rosemary
- 1 cup finely shredded Beemster Paradiso Gouda
Preheat oven to 450°F. Place potatoes in 4-quart saucepot. Add salt and cover with water. Bring to a boil over high heat. Reduce heat and simmer, covered, 20 minutes or until potatoes are tender. Drain potatoes, dry with paper towels and let cool slightly.
Brush large baking sheet with 2 tablespoons oil. Arrange potatoes on baking sheet and lightly smash each potato with the heel of your hand until potatoes are about ½-inch thick. (Place a paper towel over potatoes for easier handling.) Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with rosemary.
Bake 25 minutes until potatoes are golden and crisp, turning over halfway through baking time. Sprinkle potatoes evenly with Beemster and bake 2 to 3 minutes or until Beemster is just melted.