Ingredients:

  • 3 lbs Baby Yukon Gold Potatoes
  • 2 tbsp Kosher Salt
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 cup Unsalted Butter, melted
  • 4 cloves Garlic, finely minced
  • 1 tbsp Fresh Thyme leaves, chopped
  • 1/2 tsp Black Pepper, freshly cracked
  • 1.5 cups Gruyère Cheese, freshly grated
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Fresh Chives, finely snipped

Instructions:

  1. Place potatoes in a large stockpot and cover with cold water by at least two inches. Add 2 tablespoons of kosher salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until fork-tender.
  2. Drain the potatoes in a colander and allow them to steam-dry for 2 minutes to ensure maximum crispiness.
  3. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and lightly coat with olive oil.
  4. Place potatoes on the baking sheets. Use the bottom of a flat-bottomed coffee mug or mason jar to gently press down on each potato until it is approximately 1/2 inch thick with craggy edges.
  5. In a small bowl, whisk together the melted unsalted butter, minced garlic, chopped thyme, and black pepper. Brush the mixture generously over the surface of each smashed potato.
  6. Roast the potatoes for 20 minutes until the edges are golden brown and crispy.
  7. Remove from oven and sprinkle each potato with grated Gruyère cheese and smoked paprika. Return to the oven for 5-7 minutes until the cheese is bubbly and melted.
  8. Garnish with freshly snipped chives and serve immediately.