Crispy Cheesy Smashed Potatoes Recipe
A simple recipe for crispy smashed potatoes with cheese. Golden, crispy on the outside, and irresistibly creamy on the inside with a sprinkle of melted cheese. Whether served as a side dish or as a bite-sized appetizer, these cheesy smashed potatoes will steal the show at any meal.
Author: Sheeba
Ingredients
To boil potatoes
- 1.5 pounds (700 grams) baby potatoes (yukon gold or any yellow potatoes)
- 5 cloves garlic
- 2 tablespoons salt
- ½ teaspoon Italian seasoning (or ¼ teaspoon each of thyme, oregano and basil)
To baste
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ teaspoon Italian seasoning
- ½ teaspoon red chilli flakes
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon kosher salt
For topping
- ¼ cup freshly grated cheese (edam, cheddar or any melty cheese)
- ½ teaspoon dried rosemary
- More chili flakes, pepper and salt for sprinkling
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Season the butter
- Melt 2 tablespoons butter in a small bowl.
- Add 2 tablespoons olive oil, ½ teaspoon Italian seasoning, ½ teaspoon red chilli flakes, ½ teaspoon fresh cracked black pepper and ½ teaspoon kosher salt.
- Mix well and keep aside.
Boil the baby potatoes
- Scrub and rinse 1.5 pounds (700 grams) baby potatoes.
- Place the potatoes in a large pot and fill it with water until they are covered and a couple of inches more.
- Add 2 tablespoons salt, 5 cloves garlic½ teaspoon Italian seasoning.
- Cover the pot and bring it to a boil.
- Continue boiling for about 20 to 25 minutes until the potatoes are fork tender. You should be able to pierce with the fork without resistance.
- Drain the potatoes and return them back to the pot. Keep them covered for 5 minutes.
Smash the potatoes
- Preheat the oven to 200°C/392°F.
- Place the baby potatoes on a large baking sheet or sheet pan lined with parchment paper. Smash them using a fork.
Bake the potatoes
- Using a pastry brush, brush each smashed potato with the seasoned butter mixture.
- Bake for 25 to 30 minutes until the edges start to brown.
Add cheese and herbs
- Sprinkle ¼ cup freshly grated cheeseequally among the potatoes.
- Sprinkle ½ teaspoon dried rosemary and pinches of fresh cracked black pepper and kosher salt on each of the potatoes.
- Roast for 5 minutes or until the cheese melts.
Video
Notes
- Baby potatoes: I’ve used baby yukon gold potatoes. New or small potatoes have thin skin and low starch content. When boiled, these petite potatoes develop a creamy quality while still maintaining their shape. When fried or roasted, their thin, soft skins crisp up beautifully.
- Oil and butter: I’ve used a mix of olive oil and butter. Adding butter and oil reduces the saturated fat content without compromising the flavor.
- Basting: Spices do not dissolve well in oil/ butter, they settle at the bottom. So you might have to mix the oil for every dip of the brush to bring up the spices.
- Additional seasoning: For more flavor, you can add garlic powder, onion powder and paprika to the butter mixture.
- Cheese: I’ve used Edam cheese here (personal favorite). You can use any melty cheese like mozzarella, gruyère, fontina or cheddar.
- Storing leftovers: Smashed potatoes with cheese can be stored in the fridge for 3 to 4 days in a dry airtight container.
- Reheating: Reheat them in a preheated oven at 200°C/392°F for 5 to 7 minutes until heated through.
- Making ahead: You can boil the baby potatoes, cool and store them in the refrigerator. Reheat in the microwave by sprinkling a little hot water on the potatoes.
- More tips and tricks: In the post above.
Nutrition Facts
Crispy Cheesy Smashed Potatoes Recipe
Amount per Serving
Calories
273.2
% Daily Value*
Fat
15.3
g
24
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
7.1
g
Cholesterol
22.1
mg
7
%
Sodium
396.4
mg
17
%
Potassium
731.7
mg
21
%
Carbohydrates
30.2
g
10
%
Fiber
3.9
g
16
%
Sugar
1.4
g
2
%
Protein
5.2
g
10
%
Vitamin A
325
IU
7
%
Vitamin C
33.5
mg
41
%
Calcium
74.4
mg
7
%
Iron
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.