Type: Side Dish, Smashed Potatoes
Prep Time: 5 min.
Cook Time: 50 min.
Ready in: 55 min.
Servings: 6


  1. Preheat oven to 450°F. Place potatoes in 4-quart saucepot. Add ½ tsp salt and cover with water. Bring to a boil over high heat. Reduce heat and simmer, covered, 20 min. or until potatoes are tender. Drain potatoes and dry with paper towels.
  2. Drizzle a large rimmed baking sheet with 2 tbsp oil. Arrange potatoes on baking sheet and lightly smash each potato with the heel of your hand until potatoes are about ½-inch thick. Brush potatoes with remaining 2 tbsp oil. Season with salt and pepper and sprinkle with rosemary.
  3. Bake 25 min. until potatoes are golden brown and crisp, flipping them over halfway through baking time. Sprinkle potatoes evenly with Paradiso and bake until cheese is just melted, about 3 more min.


  • 1½ lb baby red potatoes (about 15 potatoes)
  • 4 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 cup finely shredded Paradiso


Cheeses Mentioned

Paradiso Vintage

Inspired by Italy and made in Holland, Paradiso Vintage is bold and sharp with mouthwatering flavor. 

Pairs with:

Pinot grigio, Chianti, Zinfandel, amber/farmhouse ale Perfect for pairing with antipasti and salami! Serve with olives, artichoke hearts and pepperoncini or grill with roasted tomatoes on ciabatta. Grate atop simple cheese & cracked pepper pasta (similar to cacio e pepe).