Crispy on the outside, fluffy in the center, and loaded with melted cheese, these smashed potatoes make an irresistible side dish for dinner, brunch, or a party appetizer.
Ingredients
For the Potatoes
- 2 lb (900 g) baby Yukon Gold or baby red potatoes
- 2 tbsp olive oil
- 2 tbsp melted butter
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Cheese Topping
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley or chives
- 2 tbsp cooked, crumbled bacon, optional
- ¼ tsp red pepper flakes, optional
Instructions
- Boil the potatoes: Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- Drain and cool: Drain the potatoes well and allow them to cool for about 5 minutes so they are easier to handle.
- Prepare the baking sheet: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Smash the potatoes: Arrange potatoes on the baking sheet. Using the bottom of a glass or a potato masher, gently press each potato until it is about ½-inch thick. Don’t flatten them completely.
- Make the garlic butter: Mix olive oil, melted butter, garlic, Italian seasoning, paprika, salt, and black pepper in a small bowl.
- Season: Brush or spoon the garlic-butter mixture over each smashed potato, making sure the edges are coated.
- First bake: Bake for 20–25 minutes, until the potatoes are golden and crispy around the edges.
- Add cheese: Sprinkle cheddar, mozzarella, and Parmesan evenly over the potatoes. Add bacon and red pepper flakes if desired.
- Bake again: Return to the oven for 5–7 minutes, until the cheese is melted, bubbly, and lightly golden.
- Garnish and serve: Sprinkle with fresh parsley or chives and serve immediately with sour cream, ranch dressing, or garlic yogurt dip.
Air Fryer Method
- Boil and smash the potatoes as directed above.
- Brush with the garlic-butter mixture.
- Air fry at 400°F (200°C) for 12–15 minutes.
- Add the cheeses and air fry for another 2–3 minutes, until melted and golden.
Nutrition Information
Approximate per serving, based on 6 servings and without optional bacon:
- Calories: 315
- Protein: 10 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Net Carbs: 30 g
- Fat: 16 g
- Saturated Fat: 8 g
- Sugar: 2 g
- Sodium: 480 mg
Nutrition values are estimates and vary depending on the potatoes, cheese, butter, and amount of oil used.
Nut & Allergen Information
- Tree nuts: None in the standard recipe.
- Peanuts: None.
- Contains: Dairy.
- Gluten: Naturally gluten-free, but check seasonings, cheese, bacon, and dipping sauces for possible cross-contact.
- Nut-free: Yes, when all packaged ingredients are verified to be nut-free.
- For severe allergies, always check individual ingredient labels for manufacturing warnings.
Q&A
Q: What potatoes are best for smashed potatoes?
Baby Yukon Gold and baby red potatoes are excellent because they become creamy inside while developing crispy edges.
Q: Why aren’t my potatoes crispy?
Make sure the potatoes are well drained and spread them out without touching. A hot oven and enough oil also help create crispy edges.
Q: Can I prepare them ahead of time?
Yes. Boil and smash the potatoes several hours ahead. Refrigerate them, then season and bake just before serving.
Q: Can I use different cheese?
Absolutely. Monterey Jack, Colby, Gruyère, provolone, or pepper jack can be used.
Q: Can I make these without butter?
Yes. Replace the butter with additional olive oil or a dairy-free butter alternative.
Q: Can I add bacon?
Yes! Crispy bacon pairs wonderfully with the cheddar and potatoes.
Q: Can I freeze them?
Yes, although freshly baked potatoes have the best texture. Freeze cooled potatoes in a single layer and reheat in an oven or air fryer until hot and crisp.
Q: What should I serve with cheesy smashed potatoes?
They’re delicious alongside grilled chicken, steak, roasted beef, salmon, burgers, or a fresh green salad.