This is a deliciously simple recipe that can be made on short notice and is best with small home grown potatoes of any colour.
This recipe can be made using tiny store bought “new” potatoes if you don’t have any left from the garden. They shouldn’t be larger than a ping-pong ball or cut to be about that size.
Boil the potatoes until tender in a large pot of salted boiling water. When tested with a toothpick it should slide easily through, but not disintegrate. It should still have some structure.
While the potatoes are boiling prepare the herbs, hold them aside in a bowl until the potatoes are done boiling. Use fresh herbs if you have them otherwise dry herbs are fine.
Add some salt and pepper of course as well as chopped basil, oregano, rosemary and thyme. If they are dry spices, I recommend using a mortar and pestle to grind them up.
When the potatoes are tender drain off the water and return them to the pot you cooked them in.
Add a good size scoop of butter (relative to how many potatoes you’ve cooked) and spices as suggested above or use your own combination of flavours. Toss or stir them together.
Preheat your oven to 400º F.
Line a baking tray with parchment paper (not wax paper) or tin foil. Locate a strong heavy bottomed glass or something similar to do the squishing. Pour the potatoes out on the tray and sort them out in a single layer. Squash each one of them until they are about a 1/4″ thick.
Place a “large pinch” of cheese on each one as in picture 6. Choose your favourite type of cheese. I used Jalapeño Jack and Cheddar in the images but any good flavourful cheese will work.
Place the tray in the hot oven when all have cheese topping. Stay with them and watch, don’t walk away. They will brown up quite quickly and will easily burn. The exact length of cooking time depends entirely on your oven.
Remove from the oven when they become golden brown and a little bit crispy on top. Let them cool a little bit. Enjoy!