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Justine Doiron

just real good food

Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegetables, Vegetarian · June 5, 2022

Dinner Party Potatoes

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Finished Dinner Party Potatoes

I call these Dinner Party Potatoes strictly because the words “cheesy-potatoes” would cheapen them, but also because attaching any one cheese to this particular recipe would be wrong. These potatoes are designed for a bright hard cheese (aged cheddar, mimolette, pick your poison) that is not melted, but instead freshly grated into a fluffy pile that almost pillows on top of the crispy potatoes. It creates a texture contrast of crispy and delicate and is the culmination of my mission to make a smashed potato that is not only delicious but unique.

Where I might lose you is the addition of lime juice, it goes on before the potatoes roast and then once again when they are out of the oven. Before you get nervous, just know that the combination has been in French cuisine for decades, and it’s surprisingly acidic and delicious.

Potatoes on baking sheet

And lastly, their namesake comes from the fact that these potatoes are easy but impressive. When you’re juggling a million things in one dinner, you need a side dish that is tried and true. Enter in: Dinner Party Potatoes. Fresh aged cheese, bright acid and crisp potatoes all in one perfect plate.

Roasted and smashed potatoes

Ingredients for these smashed fingerling dinner party potatoes

  • 1 pound fingerling potatoes
  • 1 tablespoon sea salt, plus more as needed
  • 2 small limes
  • 2 tablespoons olive oil
  • 6 ounces mimolette cheese or a hard-aged cheddar, the brighter the orange, the better
  • salt and pepper to taste
Grated cheese

How to make these dinner party potatoes

While the main event is prepared at your dinner party, these potatoes are the easiest way to get a stunning and satisfying appetizer or side on the table in a pinch. Or, they’re great to bring to someone else’s party and then reheat in the oven! It’s so simple and oh-so-good. Here’s how to make them:

  • Preheat the oven to 450°F.
  • Bring a large pot of water to a boil and add in the sea salt.
  • Boil the fingerling potatoes for 8-10 minutes or until fork tender.
  • Spread out the potatoes on a parchment-lined baking sheet. Use a rolling pin to smash them down thinly. Make sure each potato has enough room, none should overlap.
  • Drizzle the potatoes with olive oil and the juice from one lime. Season with a bit of salt.
  • Roast the potatoes at 450°F for 15 minutes. Flip and roast an additional 15 minutes.
  • While the potatoes are roasting, use a microplane to freshly grate the cheese into a fluffy pile. A microplane is best for this task, but a food processor will also work.
  • When the potatoes are out of the oven, top them with the juice from the second lime. Taste and season as needed.
  • To serve, pile the potatoes on a large plate and gently sprinkle the cheese on top. It will be a lot of cheese, we like this. Grate fresh black pepper on top and serve!
Finished Dinner Party Potatoes

More side dishes from the blog

Here are some perfect recipes for your next dinner party!

Smokey Honey Hummus
This hummus is a new twist on a classic – it's sweet, with a smokey paprika addition that makes it totally different from your average hummus!
Check out this recipe
Roasted Spring Onions, Almond Gremolata & Ricotta
The beauty of this recipe is in its simplicity – I like to call it a snack for dinner. It's essentially a glorified dip, with charred, almost jammy spring onions, topped with a fresh, crispy, salty almond garlic gremolata. You can mix and match ingredients as you please, and really make the gremolata your own. Top everything on ricotta and serve with the crustiest of bread.
Check out this recipe
Summer Shishito Pepper Salad
Raw corn, bright flavors and quickly sautéed shishito peppers make this salad one of my summer favorites. It's slightly spicy, earthy from the walnuts and so filling. Proving once and again that an amazing salad doesn't always start with lettuce.
Check out this recipe

That’s all for these Dinner Party Potatoes!

And if you make any of my recipes, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Dinner Party Potatoes

These cheesy potatoes are perfect for any dinner party because they're easy, quick and so delicious. Cheese and potatoes are best friends, so why not layer a heaping pile of freshly grated cheese on these perfectly crisp potatoes? Sounds like heaven to me.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:21 minutes mins
Total Time:35 minutes mins
Course: Appetizer, Side Dish
Cuisine: French
Keyword: cheddar, mimolette, potatoes
Servings: 4 servings

Ingredients

  • 1 pound fingerling potatoes
  • 1 tablespoon sea salt plus more as needed
  • 2 small limes
  • 2 tablespoons olive oil
  • 6 ounces mimolette cheese or a hard aged cheddar the brighter the orange, the better
  • salt and pepper to taste

Instructions

  • Preheat the oven to 450°F.
  • Bring a large pot of water to a boil and add in the sea salt.
  • Boil the fingerling potatoes for 8-10 minutes or until fork tender.
  • Spread out the potatoes on a parchment-lined baking sheet. Use a rolling pin to smash them down thinly. Make sure each potato has enough room, none should overlap.
  • Drizzle the potatoes with olive oil and the juice from one lime. Season with a bit of salt.
  • Roast the potatoes at 450°F for 15 minutes. Flip and roast for an additional 15 minutes.
  • While the potatoes are roasting, use a microplane to freshly grate the cheese into a fluffy pile. A microplane is best for this task, but a food processor will also work.
  • When the potatoes are out of the oven, top them with the juice from the second lime. Taste and season as needed.
  • To serve, pile the potatoes on a large plate and gently sprinkle the cheese on top. It will be a lot of cheese, but that's the point! Grate fresh black pepper on top and serve!

Posted In: Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegetables, Vegetarian

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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The salty Athenos Feta Chunk just proves that #FoodNeedsFeta because this corn would feel a little naked without it. While the sesame hot honey is one of my favorite things, it needs a little saltiness from the feta to make it sing. Sweet corn, salty feta, hot honey - work so well together.

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Also one correction note** tteok means rice cakes and tteokbokki is the simmered version I believe!
I like it when salads just look like gigantic dips I like it when salads just look like gigantic dips

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