Rosemary Smashed Red Potatoes

Pioneer Woman always has the best recipes but most of them are terrible for you. Her recipes remind me of something Paula Dean would cook. I try to avoid cooking most of her things for this reason. However, I could not resist cooking these cheesy potatoes and they were amazing too. I made them "healthy" by using reduced-fat cheddar cheese.
Adapted from Pioneer Woman
Serving size-4
Ingredients
12 whole small red potatoes
3 tablespoons olive oil
kosher salt to taste
Black pepper to taste
Rosemary to taste
Shredded reduced-fat sharp cheddar cheese, about 1/2 cup

Directions

Preheat oven to 450 degrees.

Bring a pot of salted water to a boil. Add potatoes and cook them until they are fork-tender. It took me 20 minutes to cook mine.

*Tip-Do not undercook the potatoes otherwise it will be hard to smash the potatoes.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the baking sheet leaving plenty of room between each potato.

With a potato masher (or large fork), GENTLY press down each potato until it slightly mashes. You may need to rotate the potato 90 degrees and mash again if it is not completely mashed.

Generously brush the tops of each crushed potato with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground pepper and fresh chopped rosemary.

Bake for 20-25 minutes until golden brown. Half way through cooking, about 10 minutes, remove potatoes from oven and sprinkle each one with cheese. 

Place back in the oven and bake for another 10 minutes or until cheese is bubbly and the potatoes are browned. *Keep your eyes on the potatoes to make sure the cheese does not burn! I came very close to burning mine!!! 

Who would not like these? Also, you could serve these with a dollop of sour cream and they would be like mini baked potatoes!

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