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Crispy Smashed Horseradish and Blue Cheese Red Potatoes

12 Jun

 

Warning, you will want to make a lot of these, because you won’t be able to stop at just one.  These Crispy Smashed Horesradish and Blue Cheese Red Potatoes are fun for the kids to help with too, because what little one doesn’t like the idea of smashing food?  The trick to these potatoes is not to overcook them and to smash them within 2-5 minutes of removing them from the cooking water.  When doing this, use 2 clean cotton towels, placing the potatoes between the layers.  To keep little fingers from getting too warm, use more than one layer of towels or silicone mitts on the top.  Gently press them to ½ to 1 inch thick.  Once seasoned and baked, these delicious potatoes will be perfectly crispy on the outside and tender on the inside.  You will find that the hint of horseradish and the tangy blue cheese make these the perfect side dish for many of your grilled or roasted meats.

Crispy Smashed Horseradish and Blue Cheese Red Potatoes

  • 12 small red potatoes, washed
  • 0.5 cup olive oil
  • 1 tablespoon horseradish
  • 2 cloves garlic, fresh minced
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3/4 cup blue cheese crumbles

 

In a medium pot over high heat, place whole potatoes that are just covered with water.  Bring to a boil.  Let cook until cooked through and fork tender.  About 30 minutes, do not overcook. Gently remove the potatoes from the water and lay on double layer of dish towels.  Let sit for 2-5 minutes. 

Using another double layered dishtowel, gently press down on the potato with the flat or your palm until the potato is 0.5 to 1 inch thick.  (You don’t want the potato to completely fall apart, but if it does, you can still smash it back together)  Continue this process until all the potatoes are smashed.  Line a large rimmed baking sheet with tin foil and then with parchment paper.  Spray paper with pan spray.  Transfer the potatoes to the baking sheet.  At this point, cover the potatoes loosely and place in a refrigerator to cool completely or up to 1 day.

Preheat oven to 425 degrees or 400 if using convection.

In a small bowl, gently whisk together the olive oil, horseradish, garlic, salt, and pepper.  Gently brush the mixture over the tops of the smashed potatoes, being sure to evenly divide it among the 12 potatoes.  Place potatoes in the oven and let roast for 35 minutes.  Potatoes will be golden brown.  Remove them from the oven and divide the blue cheese crumbles over the top.  Place back in the oven for 3-5 minutes or until cheese melts.  Remove from the oven and serve.

Serves 6

 
3 Comments

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  1. Diane Levy

    June 13, 2013 at 12:45 pm

    After you smash and put on baking sheet what do you do to cook them, like what temp and how long? How do you make the topping? Do you have to cool completely?

     
    • Avatar of Everyday Gourmet

      Everyday Gourmet

      June 13, 2013 at 1:29 pm

      Thank you for noticing! When I cut and pasted from my Herald article, I forgot the last paragraph! :-) I am editing it now and it should be listed within the next few minutes.

       
  2. Avatar of J. Shane Mercer

    J. Shane Mercer

    June 17, 2013 at 4:46 pm

    Yum!