There’s nothing quite like the satisfying crunch of crispy smashed potatoes paired with rich, buttery goodness and gooey melted cheese. This smashed potatoes recipe is a guaranteed crowd-pleaser and a perfect side dish for any occasion. You’ll love how simple it is to make these golden bites with just a handful of ingredients and minimal effort.
Whether you’re serving them for a family dinner, a friendly get-together, or just craving a comforting snack, these smashed potatoes bring the perfect balance of texture and flavor. Let me show you how to make the best smashed potatoes that will keep everyone coming back for more.
Why You’ll Love This Recipe
- Crispy on the outside, tender and fluffy on the inside
- Rich buttery flavor with melty cheese for indulgence
- Easy to prepare with simple pantry ingredients
- Great for entertaining or everyday meals
- Customizable with your favorite herbs and toppings
Ingredients
Gather these ingredients to make a batch of irresistibly crispy smashed potatoes with a cheesy twist.
- 2 pounds baby Yukon gold potatoes
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley
- ½ cup sour cream, for serving (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: Approximately 280 per serving
How to Make The Best Smashed Potatoes Recipe – Crispy, Buttery, & Cheesy!
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Place the baby potatoes in a large pot and cover with cold water. Add 1 teaspoon kosher salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Transfer the potatoes to the baking sheet and use a sturdy glass or potato masher to gently press down on each potato until it’s about ½-inch thick but still intact.
- In a small bowl, whisk together the melted butter, olive oil, garlic powder, remaining ½ teaspoon salt, and black pepper. Brush this mixture generously over each smashed potato.
- Bake in the preheated oven for 20 minutes, flipping halfway through, until the edges are crispy and golden brown.
- Remove the potatoes from the oven and sprinkle the shredded cheddar cheese evenly on top of each potato. Return to the oven for 5 more minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley and serve warm with a dollop of sour cream if desired.
Tips for the Best Results
- Choose Yukon gold or baby potatoes; they hold their shape well and have a creamy texture.
- Don’t over-smash the potatoes; keep them thick enough to hold the cheese and toppings.
- Use a mix of butter and olive oil for the perfect golden crisp without burning.
- For extra flavor, add fresh rosemary or thyme to the butter mixture before brushing.
- Serve immediately for the crispiest texture; leftovers can be reheated but may soften slightly.
Storage and Reheating
Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To keep the crispiness, reheat them on a baking sheet in a 400°F (204°C) oven for about 10 minutes.
You can also freeze the cooked smashed potatoes before adding cheese. Place them on a tray, freeze until firm, then transfer to a freezer-safe bag for up to 1 month. Reheat directly from frozen in the oven until crispy and hot.
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, you can use red potatoes or fingerlings, but Yukon gold baby potatoes are ideal because they have a creamy texture and crisp up nicely. Russets may become too fluffy and fall apart when smashed.
How do I make these smashed potatoes vegan?
Replace the butter with vegan butter or extra olive oil and use a dairy-free cheese alternative. The flavor will still be delicious and crispy!
Can I prepare these potatoes ahead of time?
You can boil and smash the potatoes a day in advance and store them in the fridge. Wait to add butter, oil, and cheese until you’re ready to bake for best results.
What are some good dipping sauces to serve with smashed potatoes?
Sour cream is a classic, but you can also try garlic aioli, ranch dressing, or a spicy sriracha mayo to complement the crispy, cheesy potatoes.
