Hey y’all! If you’re searching for a seriously addictive side dish that never fails to impress, look no further than these Cheesy Smashed Potatoes. Picture crispy golden edges, pillowy centers, and a gooey layer of melted cheese – what’s not to love? They’re perfect for backyard BBQs, cozy weeknight dinners, or even as a crowd-pleasing appetizer for your next gathering. Grab your spuds and your favorite cheese – let’s get cooking!
Why You’ll Love This Cheesy Smashed Potatoes Recipe
- Incredibly crispy on the outside and buttery soft on the inside.
- Ready in under 1 hour with simple, everyday ingredients.
- Customizable with your favorite cheese and seasonings.
- Perfect for making ahead and reheating for easy entertaining.
- Kid-approved and guaranteed to disappear fast!
Cheesy Smashed Potatoes Ingredients
- 2 pounds baby Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese (or cheese of your choice)
- 2 tablespoons chopped fresh chives or parsley (optional, for garnish)
How to Make Cheesy Smashed Potatoes: Step-by-Step Directions
Step 1: Prepare and Boil the Potatoes
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
- Scrub the potatoes clean and place them in a pot. Cover with cold, salted water and bring to a boil.
- Reduce heat to medium, simmering until just fork-tender, about 15-18 minutes.
- Drain and allow the potatoes to steam dry for a couple of minutes.
Step 2: Smash and Season
- Arrange boiled potatoes on the prepared baking sheet, leaving a bit of space between each.
- Use the bottom of a glass, potato masher, or measuring cup to gently press and flatten each potato to about 1/2-inch thick (don’t break them apart!).
- Drizzle with olive oil and sprinkle evenly with 1/2 teaspoon salt, black pepper, garlic powder, and smoked paprika.
Step 3: Bake Until Crispy
- Bake in the preheated oven for 20-25 minutes, until the edges are golden and crispy.
Step 4: Add Cheese and Finish
- Remove tray from oven, sprinkle the smashed potatoes generously with shredded cheddar cheese.
- Return to oven and bake an additional 5 minutes, until the cheese is bubbling and melty.
- For extra browning, broil for 1-2 minutes, watching closely so the cheese doesn’t burn.
- Garnish with fresh chives or parsley and serve hot!
Cheesy Smashed Potatoes Notes & Tips
- Try boiling potatoes just until fork-tender to avoid them falling apart when smashing.
- If you don’t have baby potatoes, cut larger potatoes into 2-inch chunks before boiling.
- For a spicy kick, sprinkle with a pinch of red pepper flakes before the cheese.
Cheesy Smashed Potatoes Variations
- Bacon Ranch Smashed Potatoes: Add 1/4 cup cooked crispy bacon and drizzle with ranch dressing before serving.
- Garlic Parmesan Smashed Potatoes: Swap cheddar for parmesan and add 2 minced garlic cloves.
- Loaded Tex-Mex Smashed Potatoes: Top with pepper jack cheese, sliced jalapeños, and a sprinkle of taco seasoning.
Required Equipment for Cheesy Smashed Potatoes
- Large pot
- Baking sheet
- Parchment paper or foil
- Potato masher or flat-bottomed glass
- Oven
Cheesy Smashed Potatoes Storage Instructions
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days. To reheat, place on a baking sheet and bake at 400°F (205°C) for 8-10 minutes until crisp and warm. Freezing is not recommended as the texture may become soggy.
Serving Suggestions & Cheesy Smashed Potatoes Pairings
- Serve alongside grilled chicken, steak, or burgers.
- Perfect as a hearty snack with a side of sour cream or Greek yogurt dip.
- Pair with fresh salads or roasted veggies for a well-rounded meal.
Pro Tips for the Best Cheesy Smashed Potatoes
- Steam-dry the potatoes after boiling to ensure ultra-crispy edges when baked (see this technique in similar potato recipes).
- Use a combination of cheeses like mozzarella and gouda for extra stretch and flavor.
- Don’t overcrowd the baking sheet – if needed, use two trays for maximum crispiness (read more about potato nutrition benefits).
Cheesy Smashed Potatoes FAQ
- Can I make Cheesy Smashed Potatoes ahead of time?
- Yes! Boil and smash the potatoes in advance. Store covered in the fridge, then bake and add cheese when ready to serve.
- What potatoes are best for smashed potatoes?
- Baby Yukon Gold or red potatoes work best for their creamy centers and crisp edges, but any small waxy potato will do.
- Can I make these Cheesy Smashed Potatoes gluten-free and vegetarian?
- Absolutely! The recipe is naturally gluten-free and vegetarian as written – just check your cheese label if you have strict dietary needs.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Serves: 4-6
Ingredients
- 1.5 lbs baby potatoes, washed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2Place baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 15-18 minutes until fork-tender. Drain well.
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3Arrange the cooked potatoes onto the prepared baking sheet. Using the bottom of a glass or potato masher, gently smash each potato to flatten.
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4Drizzle smashed potatoes with olive oil, sprinkle with garlic powder, salt, and black pepper. Toss lightly to coat.
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5Bake for 15-18 minutes until edges are golden and crispy. Sprinkle cheddar and Parmesan cheese evenly over the potatoes and return to the oven for 5-7 minutes, or until cheese is melted and bubbly.
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6Garnish with fresh parsley before serving. Enjoy hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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