Get ready to transform ordinary potatoes into an extraordinary culinary masterpiece that will have everyone at your table begging for seconds! These Crispy Smashed Potatoes with Cheese are not just a side dish—they're a crispy, golden, cheese-covered sensation that turns simple ingredients into a restaurant-worthy experience right in your own kitchen. With a perfect balance of crunchy edges, soft interiors, and melted cheese, this recipe is about to become your new go-to crowd-pleaser that looks impressive but is surprisingly easy to make.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the baby potatoes thoroughly under cold running water. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the potatoes to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes until they are fork-tender but not falling apart. The potatoes should be soft enough to easily pierce with a fork.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes. This helps remove excess moisture and ensures crispiness.
- Transfer the potatoes to the prepared baking sheet. Using a potato masher or the bottom of a glass, gently press down on each potato to flatten it to about 1/2 inch thickness. Be careful not to completely break the potato apart.
- Drizzle olive oil evenly over the smashed potatoes. Use a pastry brush or your hands to ensure each potato is well-coated. Sprinkle generously with salt and freshly ground black pepper.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy. Rotate the baking sheet halfway through cooking to ensure even browning.
- During the last 5 minutes of baking, sprinkle shredded cheese over the potatoes. Return to the oven and let the cheese melt completely.
- Remove from the oven and let the potatoes rest for 2-3 minutes. This allows the cheese to set slightly and makes them easier to handle.
- Garnish with freshly chopped herbs like parsley, chives, or green onions. Serve immediately while hot and crispy.
Tips
- Choose the right potatoes: Baby potatoes or small red potatoes work best for this recipe, ensuring uniform cooking and easier smashing.
- Don't skip the boiling and drying step: Allowing potatoes to steam dry after boiling is crucial for achieving maximum crispiness.
- Use a flat-bottomed object for smashing: A potato masher, sturdy glass, or spatula works great for creating those signature crispy edges.
- Space potatoes on the baking sheet: Make sure they're not touching to ensure even browning and crispiness.
- Watch the cheese carefully during the final baking to prevent burning—it should be perfectly melted and golden.
- Serve immediately for the best texture and flavor, as these potatoes are at their prime when hot and crispy straight from the oven.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
