Tired of plain old potatoes? Try these cheesy potatoes the next time you need a new spin on a side dish for dinner.
4 Top Ingredients Needed for Cheesy Potatoes
- 1 lb. small red potatoes
- 5 T. unsalted butter, cut into small chunks
- 4 oz. aged Asiago cheese, freshly grated
- 3 T. fresh parsley, finely chopped
Potatoes are among the oldest crops in the world, and as such, most cultures have long used them in some form. But that doesn’t mean you have to eat them plain—make this dish a thing of culinary beauty, and you’ll be making your family—and friends—very happy.
Trashy Hot Cheesy Potatoes
Tired of plain old potatoes? Try these cheesy potatoes the next time you need a new spin on a side dish for dinner.
Servings: 4 servings
Calories:
Ingredients
- 1 pound red potatoes small
- 5 tbsps butter unsalted, cut into small chunks
- 4 oz asiago cheese aged, freshly grated
- 3 tbsp parsley fresh, finely chopped
Instructions
- Preheat the oven to 450°F and line a large, rimmed baking sheet with aluminum foil.
- Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
- Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded.
- Top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are nicely browned.
- Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.
Notes
salt and pepper to taste
optional: hot sauce or wing sauce if you want to spice it up
Kitchen Tip:
If you do not own a masher as you would use for potatoes, press a sturdy drinking glass or cereal bowl to push down the potatoes. (Use a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes).
This side would pair wonderfully with this Very Easy Rosemary Boneless Skinless Chicken Thighs.
