If you're looking for a delicious, cheesy, and crispy side dish, these Cheesy Smashed Potatoes are a must-try! They are easy to make, require simple ingredients, and will quickly become a favorite at your dinner table.
Not sure which potato to use or how to keep them from sprouting? Head over to Potatoes 101 for all the must-know tips.
Jump to:
Notes on ingredients
Small Potatoes: Baby red potatoes or Yukon gold potatoes are ideal because they have thin skins and hold their shape well. You can find them in the produce section of most grocery stores.
Olive Oil: For extra flavor, you can use garlic-infused olive oil.
Cheddar Cheese: Sharp cheddar adds a punch of flavor, but feel free to experiment with other types of cheese like mozzarella, parmesan, or gouda.
Parsley: If you don’t have parsley, chives or green onions can also work.
For the ingredients quantities go to the recipe card below
Steps-by-step with images
Set the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Drain the water and let the potatoes cool for a few minutes until they’re easy to handle.
Place the potatoes on the baking sheet. Using a potato masher or fork, gently smash each potato until it’s about ½-inch thick. The edges should be rough and jagged.
Drizzle the smashed potatoes with olive oil, ensuring they are well coated. Sprinkle with salt, pepper, and garlic powder.
Place the baking sheet in the oven and bake for 20 minutes, or until the potatoes are golden brown and crispy.
Remove the baking sheet from the oven. Sprinkle a generous amount of shredded sharp cheddar cheese over each potato.
Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven, sprinkle with fresh parsley, and serve immediately.
Tips:
- Smash Gently: Be careful not to flatten the potatoes too much; you want them to hold together while still getting crispy edges.
- Customize the Seasoning: Feel free to add spices like paprika, rosemary, or chili flakes to boost the flavor.
Variation:
Loaded Smashed Potatoes: Top with bacon bits, sour cream, and green onions for a loaded baked potato experience.
Serve With:
- Grilled or roasted meats: Think steak, chicken, or pork chops.
- Soups: Serve alongside a hearty bowl of soup for a comforting dinner.
- Burgers and Sandwiches: They make an excellent side for burgers or sandwiches at a BBQ or picnic.
FAQ
Yes! While small baby red or Yukon gold potatoes work best for this recipe because of their thin skins and creamy interiors, you can also use fingerling potatoes or even larger potatoes cut into smaller pieces. Just make sure they are boiled until tender before smashing.
No, you don't need to peel them! The skins add texture and help the potatoes hold their shape after smashing. Plus, leaving the skins on saves time and adds extra nutrients.
To keep them crispy, reheat the potatoes in the oven at 375°F (190°C) for about 10 minutes, or until warmed through. Avoid reheating them in the microwave, as they may become soggy.
Recipe
Cheesy Smashed Baked Potatoes
Equipment
- Large pot
- Baking sheet
- Potato masher or fork
- Measuring spoons
- Grater (for the cheese)
- Basting brush (optional)
Ingredients
- 1.5 lbs. small potatoes baby red or Yukon gold potatoes work best
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 cup sharp cheddar cheese shredded
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Set the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the water and let the potatoes cool for a few minutes until they’re easy to handle.
- Place the potatoes on the baking sheet. Using a potato masher or fork, gently smash each potato until it’s about ½-inch thick. The edges should be rough and jagged.
- Drizzle the smashed potatoes with olive oil, ensuring they are well coated. Sprinkle with salt, pepper, and garlic powder.
- Place the baking sheet in the oven and bake for 20 minutes, or until the potatoes are golden brown and crispy.
- Remove the baking sheet from the oven. Sprinkle a generous amount of shredded sharp cheddar cheese over each potato.
- Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, sprinkle with fresh parsley, and serve immediately.
Sophie Viau says
Best Potato Appetizer!