Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Rustic Italian Dinner [1]
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.