Time for another cheesy goodness!
Who doesn’t love cheese right?
I’m salivating just by thinking of it. Imagine, melting hot Mozzarella inside
your mouth right now. Wash it off with a glass of cold Coke. OH MY GOD.
But this time around, it’s not Mozzarella
we’re about to use. Nu uh, it’s way too expensive to be put into my kind of
cheap cooking. I’ll stick to everyone’s favorite cheese (well, in Indonesia at
least), CHEDDAR.
And the co-star of today’s dish
is none other than….POTATOES!!!
This is CHEESY SMASHED POTATOES
This Carb and Fat laden sinful
dish always gets me every friggin time. There’s nothing this baby can’t do
(well, it has yet to cure someone’s heartbreak, but who knows?)
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For 1 Servings, you will need:
200 grams of baby potatoes. Baby potatoes are the lil’ brother. It
is small, cooks fast, and most of all, looked awesome on this dish. But it
you’re kinda lazy to get it, you can substitute with regular potatoes, just
make sure you cut it into bite size pieces!
30 grams of Cheddar cheese. The cheese we need to use on this have
to be able to melt. IT MUST. Feeling rich? Substitute with Mozzarella,
Emmental, even Brie for that awesome flavor
½ tsp of Salt
1 tsp of Black Pepper
1 tbsp of Butter
4-5 tbsp of Cooking Oil. The exact measurement can be more, can be
less. We’ll see once we start cooking, so just keep some extra in reach.
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Ready? Here We Go!
Step 1 – Get a pot filled with water, and let it boil. Meanwhile,
give the baby potatoes a wash and cut it in half. Once the water is boiling,
put your potatoes in. This stage is called Par-boiling.
This is where we’re pre-cooking the potatoes so it will take shorter time to
cook in the pan later on. The par-boiling should take around 6-7 minutes. How
to know when it’s done? You stick a knife in the middle and the potatoes slides
of easily.
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| No need for salt, just h2o and Poh-tay-toh |
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| Legend has it, this speeds up the cooking process |
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| Pierce-able! |
Step 2 – Once all the potatoes are done, drain it (DON’T SKIP THIS)
and quickly get a heavy object, and SMASH THE F*** OUT OF IT. Meanwhile, grate
your cheese. And no, don’t cheat on me, don’t sneak a taste!
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| "No Sir, i'm begging you, please, i have a family..." |
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| "...GAHHHHHHHHHHHHHHHHH" |
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| Scenes from upcoming zombie movie "DAY OF THE SPUD" |
Step 3 – Get a pan, and coat it with the oil. Set the heat to
medium. Once the pan is smoking hot, put your potatoes in. Please ensure the
potatoes have dried completely before throwing it into the pan. Remember kids,
Water and Oil doesn’t mix. Season the potatoes with salt and cook it for around 6-7 minutes without moving!
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| Just in case you didn't know already, this is olive oil |
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| The Spud's get the treatment they deserve! |
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| Salt the wound! |
Step 4 – After 6-7 minutes, give the potatoes a flip. You can see
that the bottom is now golden brown and crunchy (and definitely tasty too!). Now, put the butter in. Ensure all the potatoes got the butter treatment they
deserve. Here’s a confession; I use way too much butter during this photoshoot,
1,5 tbsp to be exact. I ended up scooping the excess butter out so the potatoes
don’t get soggy.
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| LOOK AT THAT |
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| PEPPER THAT B***H UP! |
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| BUTTER THAT UP |
Step 5 – Round up the potatoes on the center of the pan, and spread
the cheese evenly on top. Cover it, and let it melt
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| CHHEEEEESSSEEEEE |
Step 6 – Serve!
Top the cheesy potatoes with
parsley, some hot sauce, and boom. Heaven.
Why don’t you whip this up for
the weekend? It’s not hard, it’s easy to do, and it costs less than what the
restaurant will charge you.
Peace
xx
