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Gouda Smashed Potatoes

Gouda Smashed Potatoes


  • 3½ oz Castello® Gouda, grated
  • 2 tbsp butter, melted
  • 1½ pounds golden baby potatoes
  • 2 tbsp extra virgin olive oil
  • salt and black pepper, to taste
  • fresh fresh parsley, chopped, for garnish


Preheat the oven to 450 F and bring a large pot of water to a boil on the stove. Once boiling, add the baby golden potatoes and boil for 20-25 minutes until fork tender. Strain the potatoes and let cool for 5 minutes.

Spray a large baking sheet with nonstick cooking spray and evenly spread the potatoes across the baking sheet. Using the bottom of a cup or any small, flat surface, smash the potatoes to be about one-third of an inch thick.

Combine the butter and olive oil in a small dish and then brush this mixture over the top of the smashed potatoes. Bake in the oven for 25-30 minutes, until the potatoes start to get golden and crispy. Then, remove from the oven and preheat the broiler.

Meanwhile, top each with a heaping tablespoon of the grated Castello Gouda Cheese. Return to the oven under the broiler until the cheese is melted and bubbling. Remove from the oven and garnish with fresh parsley. Serve warm.