For Greg’s contribution to our Tahoe weekend dinner, he made some extremely decadent smashed potatoes. One of our friends likened them nachos in terms of yumminess and everyone went back for seconds or thirds and talked about them well into the next day.
Greg’s creation was inspired by the amazing potatoes at Jonathan Waxman’s Barbuto in NYC, which are flavored with rosemary and Pecorino. Making use of the ingredients on hand while we were away, though, he swapped in cheddar and green onions and results were fantastic.
I don’t think there’s any possible way to categorize this as a healthy dish, but they’re just soooo good and guaranteed to be a crowd pleaser.
Greg’s Cheddar and Green Onion Smashed Potatoes
Ingredients2.5 lbs Yukon Gold or Russet potatoes (Note: Russets will fry up crispier, but we really like the creamy texture of Yukon Golds)
1 head of garlic, split apart
1 cup grated cheddar
1 bunch (about 4) green onions, finely chopped
½ lemon, juiced (about 1 Tbsp)
½ Tbsp bacon fat (optional)
Neutral cooking oil like canola
3 tsp chicken bouillon powder/chicken salt
Instructions1. Place potatoes and split garlic in a large pot and cover with cold water. Bring to a boil on the stove and cook until done–about 20-30 minutes. Drain water, discard garlic, and allow to cool.
2. Preheat the oil in a deep fryer set to 350°F or in large pot set to medium-high heat. Combine the chopped green onions with lemon juice and the bacon fat if using. Set aside.
3. Once the potatoes are cool enough to handle, use a plate, pot lid, or potato masher to lightly smash the potatoes.
4. Working in batches as needed, deep fry potatoes in oil at 350°F until golden brown and crispy. Transfer the potatoes to plates lined with paper towels.
5. Once all the potatoes are fried, transfer to a bowl and toss with the chicken bouillon, grated cheese, and green onion mixture. Serve warm.
Another shot from our wonderful weekend in Tahoe.