Smashed potatoes are always a hit with friends. This recipe ups the crispiness with a layer of parmesan cheese, made crispy on the griddle. It’s a rich combination of creamy potato with crispy cheese that takes the classic to another level.
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, about 10 minutes after the water begins boiling. Drain and let cool slightly.
Place a griddle insert into the grill and preheat to medium heat (375°–425°F) for 15 minutes.
Preheat the griddle on medium heat for 10 minutes. Squeeze the oil onto the griddle and spread it around with a spatula.
Place a griddle insert into the grill and set to Manual Mode Level 6. Preheat for 15 minutes.
Place the potatoes on the griddle about 2–3" apart.
Lay a piece of parchment on top of each potato and smash them to about ¼" thick using a burger press (the potatoes will stick to the press without the parchment).
Season the potatoes with the salt and pepper, then top each one with about 1 tbsp of the Parmesan cheese.
Cook until the bottoms are browned and the cheese has started to melt, 5 minutes.
Flip and cook until the cheese is golden brown, 5–7 minutes.
Let cool slightly before serving. The cheese will crisp up even more as it cools.
