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It's hard to resist these crushed, crispy potatoes—think not-deep-fried potato skins—with a cheesy topping. Rach serves them with her Beef and Chorizo Burgers with Chimichurri Special Sauce.


  • 10 medium thin-skinned white or gold potatoes (about 2 ¼ pounds)
  • Salt
  • 1 teaspoon granulated garlic
  • Pepper
  • Non-aerosol cooking spray
  • 2 cups queso blanco, Monterey Jack or easy-melting cheeses of choice 
  • ½ cup grated Parmigiano-Reggiano cheese
  • ½ cup finely chopped scallions (3-4) 


Serves: 4


Preheat oven to 500°F. 

Cover the potatoes with water and bring to a boil. Salt the water and cook until just tender, drain and cool. Halve and lightly crush the potatoes with bottom of a glass, flesh-side up, season with a little garlic, salt and pepper and spray with oil. Transfer to oven and brown, top with cheeses, melt and brown again, top with scallions. Serve five halves per person, 2 ½ potatoes total.