Smashed Red Potatoes With Aged White Cheddar and Balsamic

These easy to make potatoes are a great addition to any meal. I have served them to people from 2-82 and everyone loves them. You have crisp red potato, creamy melted white cheddar cheese, and an amazingly sweet balsamic reduction.

All you need:

1 dozen Baby Red Potatoes

Kosher Salt

Extra Virgin Olive Oil

1 teaspoon Granulated Garlic

2 oz. Aged White Cheddar Cheese, sliced very thin

8 oz. Balsamic Vinegar

2-3 Fresh Chives, minced

1. Preheat oven to 450F.

2. On high heat, bring a pot full of salted water to a rolling boil.

3. Add potatoes and cook for about 20 minutes, until fork tender, then drain.

4. Cover a baking sheet with foil and lightly coat with olive oil.

• Tips:
• -After draining potatoes, set pot back on burner for about 2 minutes to let any additional water evaporate.
• -Pan spray will work on the foil, or if you do not want additional fat added, use a silicone baking mat.
• -If in a hurry, you can poke holes in the potatoes with a fork and microwave until tender, about 4 minutes.

5. Lightly smash each potato with a potato masher until it is about ½ inch thick.

6. Lay potatoes out on baking sheet, drizzle with olive oil and season with salt and garlic.

7. Bake for about 10 minutes until lightly browned on top.

8. Meanwhile, in a small sauce pan reduce balsamic on medium-high for about 15 minutes until syrupy, or coats the back of a spoon.

• Tips:
• - If you don't have a potato masher, use the bottom of a large fork or spatula.
• - If you have a really good balsamic, you do not need to reduce it. I like a 10 year balsamic.
• - Some value brand balsamics can be bitter or metallic flavored when reduced, add a pinch of sugar to sweeten them before reducing.

9. Remove potatoes from oven and top with thinly sliced white cheddar.

10. Turn oven to broil and place potatoes back in for about 2-3 minutes until cheese is melted.

11. Remove potatoes from oven, drizzle with reduced balsamic and garnish with chives.

• Tips:
• - Use fresh herbs whenever possible, in any dish.
• - I like an aged white cheddar, but any sharp white cheddar will work.
• - Potatoes can be boiled, smashed and baked the day before, then topped and reheated if needed.

The balsamic is best drizzled right when serving. If you let it set, it will soak into the potatoes. They will still taste great, but not present as well.

I keep a good bottle of balsamic around to drizzle on everything from fresh tomatoes, cheese, chicken, fish, beef, or any fresh vegetable. You can buy a large bottle, reduce it down and keep this reduction for weeks. Companies are actually selling balsamic reductions now, found in the vinegar section of your grocery store.