These potatoes make a tasty side dish or appetizer that’s sure to impress.
Line a large rimmed baking sheet with parchment paper.
Place potatoes in a large pot and cover with water; bring to a boil.
Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Catherine Jessee
Drain the potatoes well and pat dry with a clean kitchen towel; transfer to a large bowl.
Meanwhile, heat 2 tablespoons oil and butter in a large skillet over medium heat.
Remove from heat and transfer the onions to a small bowl.
Drizzle 1 tablespoon oil over the potatoes.
Sprinkle with 1/4 teaspoon each salt and pepper, and toss to coat.
Spread the potatoes evenly on the prepared baking sheet.
Using a sturdy glass jar, gently press down on the potatoes to smash to 1/2-inch thickness.
The potatoes should stay intact.
Drizzle the potatoes with the remaining 1 tablespoon oil.
Bake, flipping once halfway, until golden brown and crispy, 20 to 25 minutes.
Remove from oven and turn broiler to high.
Broil on the upper rack until the cheese is melted and bubbly, about 2 minutes.
Immediately sprinkle with the remaining 1/4 teaspoon salt.
Top with chives and the remaining 1/4 teaspoon pepper.
Transfer to a platter and serve warm.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
