Cheesy Smashed Roasted Potatoes

Reproduced from The Silver Platter, by Daniella Silver with Norene Gilletz, with permission from the copyright holders, ArtScroll/Mesorah Publications.

Only four ingredients, yet these smashed, cheese-drizzled taters are mouthfuls of comfort and joy. My kids are in food heaven every time I make a batch. Serve as cute appetizer bites at parties, or as a scrumptious side dish with fish.


24 mini potatoes -1½ lbs.
2 Tbsp. olive oil
kosher salt
freshly ground black pepper
2 cups shredded mozzarella or Cheddar cheese


Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Arrange potatoes in a single layer on prepared baking sheet. Bake, uncovered, for 45 minutes, or until a skewer can be inserted easily into the largest potatoes.
Place a large piece of parchment paper over potatoes. Place a second baking pan or cookie sheet on the parchment; press down gently, flattening each potato to about half of its original thickness. Remove pan and parchment paper.
Drizzle smashed potatoes with olive oil; sprinkle with salt and pepper. Top with cheese. (See Norene's Notes, below.)
Bake, uncovered, an additional 10 minutes or until cheese is golden and bubbling.
6 Servings


Norene's Notes
Variation: Make Mini Pizza Taters by drizzling each smashed potato with tomato sauce and sprinkling with cheese. Top with minced scallions and red bell peppers.
To shred cheese in a food processor, freeze cheese first for 15 minutes. Use medium pressure on pusher when grating. No food processor? Use a box grater.
Four ounces (120 g) cheese yields 1 cup shredded.

Recipe: Kosher, dairy, side dish


Side Dishes