Entertaining Entrees

Smashed chat potatoes with garlic and herb cheese and prosciutto

Name: Smashed chat potatoes with garlic and herb cheese and prosciutto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 12 chat potatoes; 2 tablespoons extra virgin olive oil; 1 large garlic clove, finely chopped; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon each finely chopped fresh thyme leaves and basil leaves; 150g fresh ricotta or cream cheese; 12 slices Italian prosciutto; 2 cups (50g) watercress sprigs

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15m

40m

Smashed chat potatoes with garlic & herb cheese and prosciutto

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by Jill Dupleix

Food writer

Oct 02, 2015

Young garlic, herbs and watercress bring the earthy taste of spring to these potatoes which are first boiled, then smashed and finally roasted until crisp. If you haven’t yet tried this technique, give it a go.

12 chat potatoes
2 tablespoons extra virgin olive oil
1 large garlic clove, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon each finely chopped fresh thyme leaves and basil leaves
150g fresh ricotta or cream cheese
12 slices Italian prosciutto
2 cups (50g) watercress sprigs

Method

1.

Preheat the oven to 240°C. Line a baking tray with baking paper.
2.

Place the potatoes in a large saucepan of salted water and bring to the boil over high heat. Boil for 15 minutes or until the potatoes are tender. Drain well.
3.

Arrange potatoes on the lined baking tray. Using a potato masher, smash each potato so that it’s flattened but still holds together. Brush with the olive oil and season well with salt and pepper.
4.

Bake the potatoes for 25 minutes or until crisp and golden. Cool slightly.
5.

Meanwhile, mix garlic, parsley, thyme, basil and cheese together in a bowl. Place a spoonful of the herbed cheese on each potato, then finish with a slice of prosciutto piled on top. Serve the potatoes garnished with watercress.