cheesy potatoes

Smashed Potatoes with Raclette

Serves 8  We like to get the Raclette cheese at Trader Joe’s, just cut the slices in half to drape over each potato!

            3½ lbs. small Yukon Gold or fingerling potatoes, scrubbed

            kosher salt

            ½ c. olive oil

            fresh ground black pepper

            2 Tbs. chopped fresh thyme

            1 Tbs. chopped fresh rosemary

            12 garlic cloves, smashed

            ½ lb. Raclette sliced cheese

Heat oven to 400 degrees.  In a large pot, cover the potatoes with salted cold water.  Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.  Drain potatoes and spread them out on 2 baking sheets to cool slightly.  Lightly crush potatoes so they split at the sides but remain intact. 

Drizzle olive oil over potatoes and season with salt and pepper, carefully turning to coat.  Sprinkle thyme, rosemary, and garlic on top.  Roast for about 30 minutes, flipping them halfway through, until golden and crisp; discard the garlic.

Remove potatoes from oven and turn broiler to high.  Cut cheese slices to approximate size of potatoes, drape a piece of cheese over each potato.  Broil each sheet until cheese melts, becomes bubbly and starts to brown.