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<\/p>\nThe Best Smashed Potato with Cheese<\/p>\n
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About 1 1\/2 pounds (1 bag) mini creamer potatoes or fingerling potatoes or russet potatoes<\/p>\n
About 5 tsp. Diamond Crystal kosher salt<\/p>\n
1\/2 tsp. baking soda<\/p>\n
1\/3 C. extra virgin olive oil (upgrade by roasting in duck fat or schmatz)<\/p>\n
1 C. freshly grated or Microplaned Parmesan cheese<\/p>\n
<\/p>\n
Line a sheet pan with parchment paper. If using creamer potatoes, slice in two; leave any tiny ones whole. If using fingerlings, slice in half lengthwise. If using russet potatoes, quarter them. Place the potatoes in a pot and cover with about 2 quarts of water. Set over high heat. Add 4 tsp. of the salt and the baking soda to the water. Cover and bring to a rolling boil. Cook until you can easily pierce the largest potato all the way through with a butter knife\u2014you\u2019re looking for it to feel like a super-ripe pear, not a firm apple, about 10 minutes after the water comes to a boil. Drain. Pat with a kitchen towel to remove any excess moisture from the exterior of the potatoes. Place them in a large bowl. Heat the oven to 450\u00b0F. Add the oil and the remaining 1 tsp. salt to the potatoes and roughly toss and mix until the potatoes are coated in a downy layer of potato guts. Transfer to the parchment-lined sheet pan. Separate the potatoes so no two overlap, with the cut sides facing down (if sliced). Use the flat bottom of a bowl or molcajete to swiftly, harshly smash each potato to about V3 inch flat. (If you have trouble with potato bits sticking to your smashing device, you can place another sheet of parchment over the potatoes before smashing.) The flatter the potato, the crispier its edges will get. Roast for about 20 minutes, until the edges of the potatoes are turning golden. (If you really wanted gorgeous, cover-girl crispy potatoes, you would at this point\u2014before the next instruction with the cheese\u2014flip each one over, so its browned flesh is facing upward.) Sprinkle a few pinches of Parmesan over each potato, then roast for another 10 minutes, or until the Parmesan is browned and the edges of the potatoes are supremely crispy.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Best Smashed Potato with Cheese About 1 1\/2 pounds (1 bag) mini creamer potatoes or fingerling potatoes or russet potatoes About 5 tsp. Diamond Crystal kosher salt 1\/2 tsp. baking soda 1\/3 C. extra virgin olive oil (upgrade by roasting in duck fat or schmatz) 1 C. freshly grated or Microplaned Parmesan cheese Line a sheet pan with parchment paper. If using creamer potatoes, slice in two; leave any tiny ones whole. If using fingerlings, slice in half…<\/p>\n