I love potatoes. I think this recipe highlights how versatile potatoes are, because the potatoes absorb the flavour of the other ingredients, they crisp up absolutely brilliantly and they are substantive enough to eat as a whole meal. The potatoes can be topped with almost anything; I kind of think of the recipe as being like a healthy version of loaded fries – but not soggy, just plain delicious!
- about 7 medium potatoes (I like to leave the skin on for the extra nutrition, I just make sure I scrub them first)
- 1 T salt
- 4 T olive oil, divided
- 1/2 t garlic powder
- 1/2 t onion power
- 1/2 t paprika
- salt and pepper, to taste
- 1/2 c cheese – mozzarella or cheddar
- 2 T chopped chives or green onion
- Boil the potatoes in 1 T of salt until they are about 75% cooked. Remove from the heat and drain the water. They should be able to be easily sliced with a knife (usually about 20 minutes).
- Heat the oven to 220°C. Drizzle 1 T of the olive oil over a large baking tray, I always cover it with paper to minimise my clean up.
- Spread the potatoes over the baking tray and squash softly (either with a masher or just a fork) so that they form a thin layer across the tray. The more thin the potato layer is, the crispier the potatoes will be.
- Drizzle the remaining 3 T of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion power, paprika, salt and pepper over the potatoes. If I’m feeling indulgent (usually), I will sprinkle half a cup of cheese over the top also, so it melts and goes all gooey.
- Bake the potatoes for about 25 minutes, until nice and crispy. Sprinkle them with the chopped fresh herbs and serve immediately.