Cheesy Smashed Potatoes are crispy on the outside, soft on the inside, and topped with melty, golden cheese — the kind of irresistible side dish I make when I want something simple but show-stopping. These potatoes are the perfect mix of crunchy, creamy, and cheesy, and they go with just about everything from grilled meats to roasted veggies.
Why You’ll Love This Recipe
I love how these smashed potatoes turn basic ingredients into something seriously crave-worthy. They’re easy to make with no peeling or fancy tools required, and I can dress them up however I like. Whether I’m cooking for a casual dinner or hosting guests, these potatoes always disappear fast. They’re crispy, cheesy, and packed with flavor in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes or small Yukon Gold potatoes
- Olive oil or melted butter
- Garlic powder
- Onion powder (optional)
- Salt
- Black pepper
- Shredded cheese (cheddar, mozzarella, or a blend)
- Fresh parsley or chives (for garnish, optional)
Directions
- I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- I boil the potatoes in salted water for 15–20 minutes, until fork-tender but not falling apart. I drain them well.
- I place the cooked potatoes on the prepared baking sheet and gently flatten each one with a fork, potato masher, or the bottom of a glass.
- I drizzle the smashed potatoes with olive oil or melted butter, then sprinkle with garlic powder, onion powder (if using), salt, and pepper.
- I roast them in the oven for 20–25 minutes, until the edges are golden and crispy.
- I remove the tray, sprinkle the tops with shredded cheese, and return them to the oven for another 5 minutes, until the cheese is melted and bubbly.
- I garnish with chopped parsley or chives before serving.
Servings and timing
This recipe serves 4–6 as a side dish.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Variations
I sometimes add a sprinkle of smoked paprika or crushed red pepper flakes for extra flavor. For a ranch-inspired version, I mix ranch seasoning into the oil before drizzling. And if I want a richer option, I use a mix of sharp cheddar and Parmesan for extra bite and depth.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven or toaster oven at 375°F until hot and crisp again — usually about 10–15 minutes. The microwave works too, but they’ll lose their crunch.
FAQs
What type of potatoes work best?
I use small, waxy potatoes like baby reds or Yukon Golds — they hold their shape and crisp up nicely when smashed.
Do I need to peel the potatoes?
No, I leave the skins on — they add texture and help the potatoes hold together.
Can I make them ahead of time?
Yes, I boil and smash the potatoes ahead of time, then roast and add cheese right before serving for best results.
Can I make this recipe dairy-free?
Absolutely. I use dairy-free cheese and olive oil instead of butter for a fully dairy-free version.
What can I serve with cheesy smashed potatoes?
They go great with grilled chicken, steak, burgers, or even a fried egg for brunch. I’ve also served them with a simple green salad for a lighter meal.
Conclusion
Cheesy Smashed Potatoes are everything I love in a side dish — crispy, gooey, and full of flavor. They’re easy to make, endlessly customizable, and guaranteed to be a hit no matter who I’m serving. Whether I’m making a quick weeknight dinner or feeding a crowd, this recipe is always a favorite.
Print
Cheesy Smashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Comfort Food
- Diet: Vegetarian
Description
Cheesy Smashed Potatoes are crispy‑on‑the‑outside, soft‑on‑the‑inside potatoes topped with melty, golden cheese — a simple yet show‑stopping side dish that pairs with just about anything from grilled meats to roasted veggies.
Ingredients
- 1.5 lbs baby potatoes or small Yukon Gold potatoes
- 2–3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1/2 tsp onion powder (optional)
- Salt and black pepper, to taste
- 1–1.5 cups shredded cheese (cheddar, mozzarella, or a blend)
- Fresh parsley or chives, chopped (for garnish, optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes in salted water for 15–20 minutes, until fork-tender but still holding shape. Drain well.
- Place the cooked potatoes on the prepared baking sheet and gently flatten each one with a fork, potato masher, or the bottom of a glass.
- Drizzle the smashed potatoes with olive oil or melted butter, then sprinkle with garlic powder, onion powder (if using), salt, and pepper.
- Roast in the oven for 20–25 minutes, until the edges are golden and crispy.
- Remove the tray, sprinkle the tops with shredded cheese, and return to the oven for another 5 minutes — until cheese is melted and bubbly.
- Garnish with chopped parsley or chives if desired, then serve hot.
Notes
- You can add smoked paprika or red pepper flakes for extra flavor and a bit of heat.
- For a “ranch-style” twist — mix some ranch seasoning into the oil before drizzling over potatoes.
- Mixing sharp cheddar with a bit of Parmesan gives a deeper cheesy flavor.
- Leftover smashed potatoes store well in an airtight container in the fridge for up to 3 days — reheat in the oven or toaster oven for best crispiness.
- To make the dish dairy-free, use dairy‑free cheese and olive oil instead of butter.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
