We’ve been eating these delicious smashed potatoes all spring and summer long, for good reason. They are very easy to throw together, and yet they elevate any supper or lunch while still keeping it casual.
The soft melted cheese combined with the sharp hints of spring onions and the crispy edged, yet soft inside potatoes, is just heaven! And they pair particularly well with barbecued steak or charred barbecue chicken and the most versatile sauce.
Smashed potatoes with Gruyère and spring onions, serves 4
800g-1kg baby new potatoes
3 tbsp mild olive oil
salt and pepper
4 tbsp grated gruyére
4 spring onions, washed, trimmed and finely sliced
Pre-heat the oven to 200C fan. Drizzle about 1 1/2 tbsp olive oil in a large ovenproof dish and add the potatoes. Season well and push them around with a spatula so that they are evenly coated with oil.
Place in the oven for approx 20 minutes or until golden brown and soft (larger potatoes take a little longer). Press down on each potato with a potato masher until flattened and “smashed”. Drizzle with the remaining olive oil (this will crisp up the edges as they continue to cook), scatter over the grated cheese and sliced spring onions. Add a little more salt and pepper and return to the oven for 10 minutes or until the potatoes are crispy and the cheese had melted.