A delightful twist on classic smashed potatoes, these crispy buttered potato medallions are a perfect side dish for any occasion.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and crispiness.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but not falling apart.
Check the potatoes with a fork for doneness; they should be soft but hold their shape.
Drain the potatoes and place them on a parchment-lined baking sheet, leaving space between each.
Let the potatoes cool slightly before smashing to avoid breaking them.
Use a flat-bottomed glass to gently smash each potato to about 1/4 inch thickness.
Apply even pressure to ensure uniform thickness.
Melt the butter and brush it over the smashed potatoes. Sprinkle with salt and pepper.
Ensure each potato is well-coated for maximum flavor.
Bake the potatoes in the oven for 30 minutes or until golden and crispy.
Rotate the baking sheet halfway through for even crisping.
While the potatoes bake, cook the bacon until crispy and shred the cheese.
Drain the bacon on paper towels to remove excess grease.
Remove the potatoes from the oven and sprinkle with shredded cheese and crumbled bacon.
Serve immediately to enjoy the melted cheese and crispy texture.
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