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!
1 comment
These are amazing! Easy to make, SO tasty and make a pretty side dish.