Pecorino Smashed Potatoes

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Rustic Italian Dinner

Pecorino Smashed Potatoes

Ingredients:

• 1 ½ pounds (680 g) baby potatoes
• Salt and pepper
• ¼ cup (60 ml) butter, melted
• 3 cloves garlic, minced
• 1 tablespoon (15 ml) chopped sage
• ¼ cup (60 ml) grated pecorino Romano

Method:

• Preheat the oven to 425 F (220 C). In a large pot, cover the potatoes with cold water, salt heavily, and bring to a simmer over medium-high heat. Allow the potatoes to cook until fork-tender, 15-20 minutes depending on their size.
• Meanwhile, spray a baking sheet with non-stick spray. Drain the potatoes out of the water and place on the baking sheet.
• Using the bottom of a rocks glass or small jar, press down on the potatoes to smash them into patties. Season with salt and pepper.
• In a bowl, combine the butter, garlic, and sage. Brush the mixture over the potatoes. Sprinkle the cheese over the potatoes.
• Bake until the potatoes are golden and crisp, 20-25 minutes.
• Serve immediately.