Smashed Yukon Gold Potatoes With Irish Cheddar

We love a good leftover in our household. Where you initially make a good sum of something and then get a bit creative with it for a second meal. That way it is not boring, is the way I like to look at it. I first made a big sheet pan of small Yukon Gold potatoes that I cut in half and roasted at 400 after mixing them with an ample amount of extra virgin olive oil and Maldon salt. A super easy side to have with a host of things. Roast chicken, a steak, eggs. You name it.

Then a few nights later TPS roasted a pork loin. I didn’t want to have the potatoes be the same as the other evening, so I laid them out evenly in a roasting pan and took a heavy flat bottomed glass and pressed down over each one, smashing them open. Then put a layer of grated Irish cheddar over the lot. Reheated it all in the oven that was roasting the pork at 375, until the potatoes reheated and the cheese melted. All incredibly easy, but it creates a hearty, super satisfying dish that was quite different than what we had days before.