By: Kim Betz
1 1/2 lbs. yellow gold or butter potatoes, washed, unpeeled
1 tablespoon salt
3 tablespoons Olive oil
3 tablespoon butter
4 cloves garlic minced
1 cup of your Favorite cheese grated. This is a good time to use up bits of left over cheeses. I used Monterey Jack, sharp cheddar and parmesan.
Salt and Pepper, herbs ( optional) to taste
Place potatoes in large stock pot and cover with cold water. Bring to a boil than add salt. Boil until just fork tender, not mashing soft but easily piece with fork, about 20 minutes for med to lrg potatoes, 12-15 for small ones. Drain in allow to briefly cool and dry. Once potatoes are cool enough to handle, smash each one with the underside of a plate, rolling pin or etc to create a smashed potato, trying to maintain its flatten shape.
Meanwhile return pan to stove over low heat allowing liquid to evaporate and dry from pan. Once dry, add olive oil, butter, and a large pinch of salt. Once butter foam subside add garlic. When garlic fragrance is release add potatoes carefully to keep its shape and increase heat to med high and fry potatoes until brown and crisp on exposed potato parts. You should not smell garlic burning, adjust heat accordingly, shaking the pan ocassionally. After about 3 minutes carefully turn potatoes and fry another 3 minutes. Sprinkle in fresh ground peppers, dried or fresh herbs,(optional) such as basil, parsley , thyme rosemary, etc,or just let the cheese speak. Turn off heat, sprinkle on cheese, cover pan and leave on stove until ready to serve.