Smashed Baby Potatoes with Bacon and Smoked Gouda

These smashed baby potatoes are adapted from a recipe on the Half Baked Harvest blog.  This is a great recipe for new potatoes, which have tender skins and a buttery texture inside.  I roasted the potatoes in bacon fat, topped them with applewood smoked gouda, and finished them with a sprinkle of herbs.

Bacon, potatoes, and gouda- sounds like a recipe for a happy husband!

Note:  After cooking Lindy's pasture raised bacon, we strain the leftover fat through a paper towel and refrigerate it for using in recipes such as this one.  

Smashed Baby Potatoes with Bacon and Smoked Gouda

• 2 lbs small potatoes
• 2 T oil or melted bacon fat
• 2 T butter
• 1 garlic clove, minced
• 1/8 tsp salt
• 1/8 tsp pepper
• 3-4 oz Stensland's applewood smoked gouda cheese
• 2 T. fresh minced herbs like chives, basil, or parsley

Preheat oven to 425 degrees.

Toss the whole potatoes with 2 T. oil or melted bacon fat.

Place in a baking pan and cover with aluminum foil.

Bake until fork tender, about 45 minutes.

Meanwhile melt butter and mix with the garlic, salt, and pepper.  Cut the cheese into 1/2" cubes.

When the potatoes are done, remove the foil and smash the potatoes with a fork.  Drizzle the melted butter mixture evenly over all the potatoes and top each potato with a chunk of cheese.

Return to the oven (uncovered) and roast for another 5-10 minutes, until the cheese is melted.

Garnish with fresh herbs and serve!