Crispy Cheddar Potatoes
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crispy on the outside and tender on the inside, these baked potatoes, covered in gooey cheddar, make a wonderful side dish for both holidays and everyday meals. For best results, use yellow potatoes and microwave them first.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of small Yukon Gold potatoes
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Cooking the dish according to the recipe:
- Microwave 1½ pounds (700 grams) of small Yukon Gold potatoes, turning once, until cooked through, 10-12 minutes; let cool slightly. Break into pieces. Toss with 2 tablespoons olive oil, 2 crushed garlic cloves, ¾ teaspoon coarse salt, and a couple of pinches of black pepper.
- Bake on a baking sheet at 450°F (230°C), stirring once, until crisp, about 30 minutes. Sprinkle with grated sharp cheddar and finely chopped chives.
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