I absolutely adore potatoes.

Roasted with garlic and rosemary (or chicken fat), kneaded into gnocchi, swirled into skordalia, baked and loaded with sour cream and butter, baked with cream and cheese, or fried in luscious duck fat. Potatoes, as far as I’m concerned, rock.

Considering my potato affinity, there is never a bad time for a little tuber experimentation. This recipe was definitely the product of what I like to call “throwing shit together”. Luckily, it turned out crazy good. Like I-could-eat-a-whole-tray-of-these-potatoes-without-guilt kinda good.

Buttery baby yellow potatoes are boiled, crushed, drenched in olive oil, then roasted to create a deliciously crispy crust. Crushing each potato increases the surface area, which helps to maximize it’s potential for crispiness. (And crispy potatoes are definitely the goal.)

Oh, but wait, there’s more… Once they have reached their crispy pinnacle, the potatoes are topped with blue cheese and garlic. Just a few seconds under the broiler melts the blue cheese and garlic creating a beautiful glaze.

Is your mouth watering yet?

Crushed Potatoes with Blue Cheese and Garlic Glaze Recipe

1 lb baby Dutch yellow potatoes
1/4 c olive oil
2 oz blue cheese
2 garlic cloves, grated
salt
black pepper
1/4 c chives, finely chopped

For step-by-step photos of this recipe, check out the Nomad with Cookies Facebook page.

In a large pot, add whole potatoes and a good pinch of salt. Bring to a boil, and cook until fork tender. Drain.

Preheat oven to 450F. Using a flat bottom glass or mason jar (what I used), gently crush each potato on a cutting board. Transfer each potato using a spatula to a parchment lined baking sheet.

Using a pastry brush, generously coat each potato in olive oil. Give each potato a good sprinkling of salt and black pepper. Bake for 15m. Raise the temp to 500F and bake an additional 5m. While potatoes are baking, combine blue cheese and garlic. Mix to form a paste.

Remove potatoes from oven. Put a small pearl (about 1/2 tsp) of the blue cheese mixture on top of each potato. Put potatoes back into the oven for 2-3 minutes until blue cheese has melted and created a glaze. Top with chives and serve.