Crispy Smashed Potatoes

재료

15 baby potatoes (Yukon Gold or red work best)

2 tbsp olive oil or garlic butter (melted butter + minced garlic)

Salt & pepper to taste

1 cup grated cheddar cheese

6 strips of bacon, cooked and chopped

2 tbsp chives or green onion, chopped

방향

Boil the potatoes until fork-tender (12–15 min). Drain.

Preheat oven to 425°F (220°C).

Spread a little olive oil on parchment, smash each potato with the bottom of a glass or metal measuring cup.

Brush each smashed potato generously with garlic oil or melted garlic butter.

Season with salt and pepper.

Top with cheese, then sprinkle bacon bits directly on top. Press them in a bit so they stick while baking.

Bake once, for 20–25 minutes or until the edges are golden and crispy, and the cheese is bubbling and browned.

Garnish with chives and devour like a civilized beast.