A classic recipe that never goes out of style is crispy smashed potatoes - but take them from ordinary salt and pepper potatoes to legendairy smashed potato nachos! Dressing these up with a creamy cheese sauce made with Ontario dairy means every bite will pack a punch while supporting your local farmers and communities.
Author: Sara @nutrientmatters
Boil small to medium (mini potatoes work best) sized potatoes until fork tender (20-30 minutes)
Drain and set aside for 10 minutes so the potato skin can fully dry.
Use the flat edge of a mug to smash the potatoes.
Transfer the smashed potato to a baking tray lined with parchment paper.
Brush potatoes with olive oil, salt & pepper.
Bake at 425 degrees f for 25-30 minutes or until crispy and golden
For the cheese sauce, cook down butter, flour & oil on medium heat for 2-3 minutes.
Add in garlic powder, dehydrated onions, dried chives, red pepper flakes, salt & pepper and cook for another 60 seconds.
Pour in half and half cream and simmer on medium heat stirring constantly for 3-4 minutes until slightly thickened.
Turn off the heat and add in grated cheddar cheese whisking constantly to combine.
Adjust salt & pepper to taste.
To assemble, top smashed potatoes with cheese sauce and additional toppings such as chopped bacon, green onions and diced tomatoes.