Happy Saint Patrick’s Day, everyone!
What better way to celebrate than with some Crispy Smashed Potatoes with Stout Cheddar Sauce?! All that’s missing is a pint of Guinness. And we can easily fix that!
These potatoes are a textural dream – super crispy and crunchy on the edges and fluffy and potato-y in the centers. They are heavenly all on their own, but we know I couldn’t leave well enough alone.
Not on such a festive holiday! Not when you are as Irish as I am!
The stout cheddar sauce might be the best part, but since when is cheese sauce NOT the best part of anything you serve it with?
I particularly love this one because stout beer loves sharp cheddar. It is a match made in heaven. The beer is smooth with a touch of bitterness and the cheese is creamy, tangy, and salty! They complement each other so well.
I could drink that sauce straight. No exaggeration.
These potatoes are relatively easy to prepare, and you can enjoy them as a snack or a side dish to your corned beef and cabbage.
Let’s talk about how to make these cuties!
Ingredients You’ll Need for These Crispy Smashed Potatoes with Stout Cheddar Sauce:
- Baby potatoes
- Olive oil
- Unsalted butter
- All-purpose flour
- Stout beer – I recommend Guinness, but any stout will do. Avoid sweet stouts, like chocolate flavored ones.
- Half-and-half
- Grated Irish cheddar – Irish cheddar has some grassy and sweet notes that work really well here, but you can also use regular American sharp cheddar cheese
- Whole grain mustard – for a touch of tang
- Salt and pepper
- Fresh chives – for garnish
How to Make These Crispy Smashed Potatoes with Stout Cheddar Sauce:
- Boil the potatoes in salted water until they are fork tender.
- Line a large baking sheet (or two) with parchment paper and brush the parchment with a little olive oil.
- Add the drained potatoes to the sheet tray and, using a small glass or jar, gently press down on each potato until it is flattened. Be gentle enough to ensure that the potatoes don’t break apart.
- Drizzle the olive oil over the potatoes and season them with the salt and pepper.
- Transfer the potatoes to a 450°F oven and bake for 25-30 minutes, or until the potatoes are deeply golden around the edges and crispy.
- While the potatoes are baking, make the cheddar sauce by melting the butter in a saucepan over medium heat and then whisking in the flour. Cook for a minute or two.
- Slowly whisk in the stout beer and half-and-half and cook, stirring frequently, until the mixture is thickened and smooth.
- Stir in the cheese and mustard until the cheese is melted and the sauce is creamy and smooth.
- Season, to taste, with salt and pepper.
- To serve, transfer the crispy potatoes to a large plate or platter and ladle the cheese sauce into a bowl. Garnish everything with fresh chives and enjoy will hot!
Other Recipes You May Enjoy:
- Crispy Manchego Potatoes With Romesco Sauce
- Irish Cheddar Pierogi With Stout Caramelized Onions
- Irish Beef Stew With Stout-Cheddar Biscuits
- Stout Pulled Pork Sandwiches With Irish Cheddar Fondue
- Guinness-Marinated Steak Sandwiches With Peppers, Onions, & Mustard Aioli
This is clearly a flavor combo I enjoy.
I would be totally happy with just a plate of these and a beer (or two), Saint Patty’s Day or not!
Erin Go Bragh!
Crispy Smashed Potatoes with Stout Cheddar Sauce
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
These Crispy Smashed Potatoes with Stout Cheddar Sauce are a delicious side or appetizer! Potatoes are boiled, smashed, and crisped in a very hot oven. They get insanely crispy and crunchy around the edges while staying pillowy in the centers. What better way to serve them than with stout cheddar sauce?! I can’t think of anything better.
Ingredients
For the Potatoes:
- 1 1/2 lbs baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Stout Cheddar Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup stout beer
- 1/2 cup half-and-half
- 2 cups grated Irish cheddar (or regular sharp cheddar)
- 1 tablespoon whole grain mustard
- Salt and pepper, to taste
Chopped chives, for garnish
Instructions
For the Potatoes:
- Place the potatoes in a large pot and cover with water. Add salt to the water. Set over medium-high heat and bring to a boil.
- Meanwhile, preheat the oven to 450°F and line a large baking sheet with parchment paper. Brush the parchment with a little olive oil.
- Cook the potatoes in the boiling water for about 10 minutes, or until they are easily pierced with a fork.
- Drain the potatoes and then carefully transfer them to the baking sheet.
- Using a small glass or jar, gently press down on each potato until it is flattened. Be gentle enough to ensure that the potatoes don’t break apart.
- Drizzle the olive oil over the potatoes and season them with the salt and pepper.
- Transfer the potatoes to the hot oven and bake for 25-30 minutes, or until the potatoes are deeply golden around the edges and crispy.
For the Stout Cheddar Sauce:
- While the potatoes are baking, make the sauce by melting the butter in a saucepan over medium heat.
- Once melted, add the flour to the butter and stir to combine. Cook for a minute or two.
- Slowly whisk in the beer and the half-and-half.
- Stirring frequently, bring the mixture to a gentle simmer and cook until thickened, about 5 minutes.
- Stir in the cheese and cook until it is melted and the sauce is smooth.
- Stir in the mustard. Season, to taste, with salt and pepper.
To Serve:
- Transfer the cheese sauce to a bowl and place it on a platter. Arrange the potatoes on the platter around the cheese sauce.
- Garnish with chopped fresh chives and serve while everything is hot.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: potatoes
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Thanks for the recipe.
It a nice recipe. Thx