Recipes

1. Preheat oven to 450°F.
2. Boil the baby gold potatoes in salted water for about 15 minutes or until they're easily pierced with a fork. Once cooked, drain them and allow them to cool.
3. Using the flat surface of a clean mug or the bottom of a glass, gently press down on each potato to lightly smash it. Place the smashed potatoes on an oiled baking sheet.
4. Season the potatoes with salt and lightly brush each one with oil to promote crispiness.
5. Bake the smashed potatoes in the oven for 15 minutes. After the first 15 minutes, flip each potato and continue baking for another 15 minutes or until both sides are golden and crispy.
6. While the potatoes are baking, prepare the cheese sauce. In a saucepan, melt half of the butter over medium heat. Add the chopped onion and cook until golden brown.
7. Add the remaining butter to the pan and sprinkle in the flour, whisking constantly to form a roux
8. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture thickens and becomes smooth.
9. Once the sauce has thickened, add the cheese gradually, whisking until it's fully melted and incorporated into the sauce. Season with rosemary, garlic powder, and salt, then whisk the seasoning into the sauce.
10. Remove the cheese sauce from heat and place it in a serving bowl.
11. Once the smashed potatoes are crispy and golden, serve them hot with the warm cheese sauce on the side.

Note: To reheat the cheese sauce, simply microwave it for 5-10 seconds until it's warmed through and stir to serve.