These Crispy Smashed Potatoes with Cheese are smashed and crisped to perfection in a blend of butter, sea salt, black pepper, garlic, and aromatic herbs. A luscious layer of melted cheddar turns these spuds into a side dish that's simple yet impressive. You'll love this cheesy smashed potato recipe!
These little spuds are like bites of pure joy. They are tender on the inside, flavorful and have crispy outsides. It's no surprise this cheesy smashed potato recipe has become a favorite in my house.
The best part about these potatoes is they're ridiculously easy to make! Trust me, if you're looking for a perfect side dish that's both comforting and impressive, this recipe is your golden ticket.
Plus they can be served with just about anything. Whether you need a side dish for a cozy night in or a gathering with friends, these Crispy Smashed Potatoes are guaranteed to satisfy!
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Ingredients
- Potatoes – Choose smaller potatoes like yellow or red skin for their tenderness. Fingerling potatoes are small potatoes that work well in this recipe.
- Unsalted Butter – This adds richness and a buttery flavor to the potatoes, enhancing their overall taste and texture.
- Sea Salt – Sea salt provides a savory element, enhancing the natural flavors of the potatoes and other seasonings.
- Ground Black Pepper – Freshly ground black pepper adds a hint of warmth and spiciness to the dish, balancing the flavors.
- Garlic Powder – Garlic powder brings a savory and aromatic quality to the potatoes, infusing them with a delicious garlicky flavor.
- Dried Thyme – Dried herbs contribute an earthy and herbal note, elevating the overall taste profile. You can choose thyme for a subtle, herby flavor, or opt for rosemary, parsley, or oregano based on your preference.
- Shredded Cheddar Cheese – Shredded cheddar melts into a gooey layer on top of the potatoes, adding richness and a delightful cheesy finish. I prefer the look of white cheddar but yellow cheddar works as well.
See recipe card for quantities.
How to Make Crispy Smashed Potatoes
- Place potatoes in a large pot of salted water and bring to a boil. Cook for 20 minutes then drain in a colander. Preheat oven to 450 degrees.
2. Grease a large baking sheet and place potatoes on the sheet pan but leaving space in between. Use a potato masher to gently flatten the potatoes without breaking them.
3. Brush each potato with butter, then season with salt, pepper, garlic and herbs. Bake for 15 minutes or until golden brown and crispy. Remove and sprinkle the cheese on each then place back in the oven for 5 minutes or until the cheese has melted.
4. Remove from oven and garnish with extra fresh herbs, sour cream or other sauce. Or serve with your favorite dipping sauce.
Hint: While you can make these with any kind of potatoes, opt for small potatoes with thin skin, like baby potatoes or fingerlings. They cook evenly and provide a good ratio of creamy interior to crispy exterior.
Variations/Substitutions
- Spicy - Add a spicy twist by incorporating ingredients like red pepper flakes, paprika, or cayenne pepper.
- Swap the Cheese - While cheddar is a classic choice, feel free to experiment with different cheeses. Gouda, mozzarella, Parmesan cheese, or a blend of cheeses can add a unique and indulgent touch.
- Loaded - Take inspiration from loaded baked potatoes and add toppings like crispy bacon bits, green onions, chopped chives, or even diced tomatoes after melting the cheese.
- Swap the Seasoning – Swap the seasoning for your favorite blend. Taco seasoning, cajun seasoning or French fry seasoning are all flavorful options.
Storage
Store leftover cheesy smashed potatoes with cheese in an airtight container in the refrigerator for up to 4 days. Make sure to separate layers with parchment paper or foil to prevent sticking. You can also freeze them for up to a month although the texture may change slightly.
Reheat in a 350 degrees F oven for 10-15 minutes or until hot and crispy. They can be reheated in the microwave but they will not crisp up.
Top Cooking Tips
- Boil the potatoes until they are fork tender but not overly mushy. This ensures that they can be smashed without falling apart.
- When smashing the potatoes on the baking sheet, use a potato masher gently to flatten them without breaking them entirely. Aim for a rustic, textured look. If you don't have a potato masher you can also use the bottom of a glass.
- Make sure to preheat the oven to 450 degrees Fahrenheit before baking. A hot oven is crucial for achieving that golden and crispy exterior.
- Grease the baking sheet to prevent the potatoes from sticking and to help them achieve an even crispiness.
- Brushing each potato with melted butter before seasoning ensures a rich and flavorful taste. It also aids in the crisping process.
- Season the smashed potatoes generously with sea salt, black pepper, garlic powder, and dried herbs.
- Keep an eye on the potatoes while baking. Bake for approximately 15 minutes or until golden and crispy. Overcooking may result in overly crunchy potatoes.
- Add the shredded cheddar cheese during the last 5 minutes of baking or until it melts and forms a golden crust. This ensures the cheese is gooey and not overcooked.
- After removing from the oven, get creative with garnishes. Sprinkle extra herbs, serve with a dollop of sour cream, or pair with your favorite sauce (try ranch dressing or this homemade ) for an extra flavor boost.
Serving Suggestions
These crispy smashed potatoes pair well with a variety of dishes. They make a fantastic side for grilled meats, roasted vegetables, or as a tasty accompaniment to a hearty salad. Some favorites include:
- Easy BBQ Grilled Chicken Leg Quarters
- One Pan Juicy Chicken Breasts
- Juicy Grilled Pork Chops with Beer
- Cranberry, Pecan and Blue Cheese Salad
- Lemon Herb Roasted Cornish Hens
- The Best Chicken and Quinoa Salad
I also love serving these potatoes with Crispy Air Fryer Chicken Cutlets for an easy weeknight dinner.
FAQ
While small or baby potatoes are recommended for their size and tenderness, you can also try using baby yukon gold potatoes or small red potatoes. If you use larger potatoes, there will be a longer cooking time so adjust accordingly.
You can boil and smash the potatoes in advance. Store them in the refrigerator until you're ready to bake. Just make sure to bring them to room temperature before placing them in the oven.
Simply scale up the ingredients proportionally. Just ensure you have enough space on your baking sheets to avoid overcrowding, which may impact the crispiness.
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If you like this recipe for smashed potatoes with cheese please give it a 5-star rating below.
RECIPE
Crispy Smashed Potatoes with Cheese
Ingredients
- 8 small potatoes
- 1 tablespoon unsalted butter melted
- 1 tablespoon sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme or use dried rosemary, parsley or oregano
- 1 cup shredded cheddar cheese
Instructions
- Place potatoes in a large pot of salted water and bring to a boil. Cook for 20 minutes then drain in a colander. Preheat oven to 450 degrees.
- Grease a baking sheet and place potatoes on the sheet but leaving space in between. Use a potato masher to gently flatten the potatoes without breaking them.
- Brush each potato with butter, then season with salt, pepper, garlic and herbs. Bake for 15 minutes or until golden and crispy.
- Remove and sprinkle the cheese on each then place back in the oven for 5 minutes or until the cheese has melted. Remove and garnish with extra herbs, sour cream or other sauce.
Notes
Nutrition
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Enriqueta E Lemoine says
The only problem with these smashed potatoes is you can't stop eating them. They are addictive. Crispy on the outside, and tender on the inside. Thanks for this delicious and heavenly recipe.
lisa says
Enriqueta,
You are right! I can't stop eating them either!
Enjoy,
Lisa
Yu says
This dish is loaded with flavors. I added some extra cheese, and It's the tastiest side dish ever! Thank you for posting this fantastic recipe.
lisa says
Yu,
The more cheese the better! Enjoy!
Lisa
anna says
These were soooo good! I've added some crispy bacon on top of the potatoes and it was crazy delicious! Great to serve as a side dish but equally delicious on it's own.
lisa says
Great idea Anna!
Enjoy!
Lisa
Bernice says
For some strange reason, I bought several bags of potatoes and now I've been trying to use them up! We're a bit tired of the same old mashed potatoes so I tried this smashed potatoes recipe and we might just have a new favourite!
lisa says
Thanks Bernice! Glad you enjoyed!
Savita says
These crispy smashed potatoes with cheese are an absolute game-changer! The combination of crispy edges, creamy centers, and gooey melted cheese is simply irresistible.
Tammy says
I've been seeing crispy smashed potatoes all around the internet lately! Looks sooo good with the cheese too...I have to make these over the weekend. Yum!
Veronika says
We love smashed potatoes and the melted cheddar on top made them so much better! We served them with roasted chicken and a side salad.
Jacqueline Debono says
This is my new favourite way to roast potatoes. I've already made these smashed potatoes 3 times!! Adding cheese is genius!
Isabelle says
These turned out with so much flavor and yet were so easy. Next time I plan to make them with a combination of cheeses, I'm thinking they would be great with gruyere or asiago!
Kristina says
This is such a fun way to dress up traditional roasted potatoes. And my kids never complain about eating them which is always a win! I usually serve them with a side of roasted vegetables and chicken or steak.
Connie Moser says
This has been my go-to potato recipe this summer! They are fun to make, always a big hit and highly addictive! Thanks for the great recipe - I needed some new ideas!