Cheesy Smashed Potatoes

If you are opting to cook a Western Meal instead of the usual Chinese meal, this Cheesy Smashed Potatoes makes a good side dish.  I tried out this recipe twice using two different types of Australian potatoes: Australian Potatoes Red Washed and White Washed.  The difference between the two is the colour, red washed potatoes have a darker and golden colour whereas the white washed is lighter in colour; and red washed potatoes have a slight chewy texture and the white ones are softer.

Australian Red Washed

Australian White Washed

Ingredients:
4 medium size potatoes
1 tsp salt (for boiling the potatoes)
Olive oil (to drizzle)
Garlic Salt
Grounded black pepper 
4 tbsp Parmesan cheese (for topping) - each potato about 1 tbsp.
Some fresh parsley, finely chopped (to garnish) - I did not put as my grandson doesn't like parsley

Methods:

1. In a medium pot bring water to a boil with 1 tsp of salt.  Once water has boiled, carefully add  potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork, drained and wipe dry with kitchen paper.
2. Transfer the drained potatoes to a lined baking sheet spacing them evenly.
3. Use a potato masher or the flat bottom of a glass or bottle to smash the potatoes to about 1/2" thickness.  Press gently so you don't break the potatoes apart.
4. Drizzle the top with olive oil then sprinkle with garlic salt and black pepper evenly. 
5. Bake in a preheated oven of 230 degree Celsius for 15 minutes.  Flip potatoes over with a spatula, drizzle the second side with olive oil and season with garlic salt and pepper.  Bake for another 12 to 15 minutes or until potatoes are slightly crisp with golden brown edges.
6. Sprinkle generously with parmesan cheese then return to the oven until the cheese is melted.  Garnish with parsley if desired and serve warm.

I adapted this delicious potatoes recipe from Natashas Kitchen.com with very slight amendment.