• Katherine Arthurs

Crispy Smashed Yukon Potatoes with Gorgonzola

Are you ready for this! Gorgonzola is basically LIFE paired with crispy Yukon potatoes...and I don't eat a lot of potatoes...BUT when I do - these are on the top of the list.

Love the crispy outside, creamy insides and the richness from the Gorgonzola! OK, I'll just have a plate of these...forget the steak!

Crispy Smashed Yukon Potatoes with Gorgonzola

1 pound Yukon potatoes (the smaller ones, if possible)

1 teaspoon salt

2 tablespoons butter

sprinkle of salt & pepper

1/2 cup gorgonzola, cubed or roughly cut up.

chives, chopped

Fill a medium sized pot with water. Add the potatoes and salt. Bring to a boil. Cook for 4-6 minutes, until the potatoes are tender but not all the way cooked through. Drain water and let the potatoes sit in the strainer for a couple of minutes.

Meanwhile, heat a heavy pan (like a cast iron pan) over medium/low heat. Add butter and melt. Add the strained potatoes to the pan. Using a fork or a spatula, smashed the potatoes. NOW this is a tricky part - it can be hard to do and the potatoes will likely fall apart. After 1 or 2 you will get the hang of it. Don't smashed them down like a completely flat pancake- you want to smashed them down about half way. Once all are smashed, let them sit on that side for 6 minutes or when they are very crispy. Flip them all over for another 6 minutes or when they are crispy on this side. Remove from heat and sprinkle with salt, pepper, gorgonzola and chives. Eat HOT.