Food: Smashed Red Potatoes with Gorgonzola.






Potatoes are a usual side at our house. Mr. A is a huge fan while I seem to eat 1 or 2 – but when gorgonzola cheese is added, I can’t stop eating them! And they just happen to be pretty easy to prepare when I haven’t really thought about sides to our main entrée.

The crispy brown crunch that forms around the potatoes and then the contrasting melting gorgonzola is a hit! It is so nice to cut through the crunching outside into the warm soft center of each potato.

Smashed Red Potatoes with Gorgonzola


  • 12-15 red potatoes
  • 2 tablespoons peanut oil
  • salt and pepper, to taste
  • 1-2 tablespoons butter
  • 2 tablespoons gorgonzola cheese


1. Par-boil or microwave potatoes for 10 minutes or until slightly soft.

2. Heat cast-iron skillet over medium high heat. Place potatoes in pan (make sure water doesn’t drip into pan for it will spit back at you – dry potatoes are best!). Using a metal spatula or large fork press down on the middle of each potato – so that they break/crack open. Potatoes should be about 1/2 inch thick. Sprinkle with salt and pepper.

3. Heat for 8 minutes on one side, then flip. Turn heat down to medium after they have been flipped – the pan will stay hot. Place butter into pan – great for flavor and color – mix around.

4. When ready to serve sprinkle gorgonzola on top of potatoes. I keep more on the side for people to add to their plates, if they are like me and like more cheese!


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