Crushed Crispy Potatoes with Cheese | Rachael Ray
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)
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.