Crispy Garlic Smashed Potatoes with Cheddar Rosemary Dip

Garlicky smashed baby Yukon Gold potatoes baked until crispy and served with a rosemary infused cheddar cheese dip.

Ingredients

Crispy Garlic Smashed Potatoes
2 pounds baby Yukon Gold potatoes, washed
¼ cup olive or neutral flavored oil such as vegetable oil
4 teaspoons of salt, divided
1 teaspoon garlic powder
½ teaspoon black pepper
Coarse sea salt, optional

Cheddar Rosemary Dip
1 cup whole milk
2 tablespoons Cabot Unsalted Butter
1 fresh garlic clove, finely minced
2 tablespoon unbleached all-purpose flour
4 ounces Cabot Vermont Sharp Cheddar, shredded (1 cup)
½ tablespoon fresh rosemary leaves, finely chopped
¼ teaspoon salt

Directions

Prep: 15 mins | Cook: 1 hr 25 mins | Total: 1 hr 40 mins

Cheddar Rosemary Dip

MELT butter in a medium, deep-bottom sauce pan under medium heat. Add the rosemary and garlic and cook stirring frequently until fragrant, about 1 minute. Whisk the flour into butter mixture.

COOK flour mixture while whisking frequently until it starts to thicken up, about 1 minute. Gradually whisk the milk into flour mixture ½ cup at a time until all of the milk is added. Take care to whisk flour mixture consistently as the milk is added to prevent clumps from forming in sauce.

ADD shredded cheese and salt into sauce and whisk until all of the cheese is melted and incorporated. Cook cheese sauce for 1-2 minutes stirring frequently before removing from heat.

SERVE cheddar rosemary dip warm or at room temperature.

Crispy Garlic Smashed Potatoes

PREHEAT oven to 400°F.

PLACE potatoes and 3 teaspoons salt in a large pot. Fill pot with enough water to cover potatoes by 1 inch. Bring water to a boil over medium-high heat and then reduce to a simmer over low heat.

COOK potatoes until it is almost fork tender, about 14 – 15 minutes.

DRAIN the potatoes ensuring all excess liquid is removed. Transfer potatoes to a large rimmed baking sheet to cool slightly before tossing with olive oil, remaining salt, black pepper and garlic powder.

SPREAD out potatoes on baking sheet. Use the bottom of a sturdy cup to individually smash potatoes to about ¼ – ½ inch thickness. Use a pastry brush to brush some of the oil from baking sheet onto the tops of newly exposed potatoes.

BAKE smashed potatoes for 35-45 minutes or until the skins and exposed parts of potatoes are crispy and golden brown. Lightly sprinkle with coarse sea salt and rosemary, optional.

SERVE while still hot with Cheddar Rosemary Dip.

Recipe courtesy of Cabot Creamery Co-operative.