why make this recipe
Crispy Cheesy Smashed Potatoes are a perfect side dish for any meal. They are easy to make, comforting, and packed with flavor. The crispy edges combined with the gooey melted cheese create a delightful combination that everyone will love. Plus, you can customize them with your favorite toppings or seasonings.
how to make Crispy Cheesy Smashed Potatoes
Ingredients:
- 2 pounds small potatoes
- 2 cups shredded cheese (cheddar or your preference)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Directions:
- Preheat the oven to 425°F (220°C).
- Boil the small potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet lined with parchment paper, place the potatoes and gently smash each potato with a fork or the bottom of a glass.
- Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, salt, and pepper.
- Bake in the preheated oven for 20-25 minutes until golden and crispy.
- Remove from the oven and sprinkle cheese on top of each potato.
- Return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley, if desired, and serve warm.
how to serve Crispy Cheesy Smashed Potatoes
Serve these potatoes hot as a side dish. They go well with grilled meats, roasted chicken, or even as a snack on their own. You can add some sour cream, chives, or extra cheese on top for added flavor.
how to store Crispy Cheesy Smashed Potatoes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or pop them in the microwave if you’re in a hurry.
tips to make Crispy Cheesy Smashed Potatoes
- Make sure to boil the potatoes until they are soft enough to smash but not falling apart.
- Use a good quality olive oil for better flavor.
- Experiment with different cheeses for variety, such as mozzarella, Monterey Jack, or a cheese blend.
- Add toppings like bacon bits, caramelized onions, or jalapeños for extra flavor.
variation
For a spicy kick, you can add some crushed red pepper flakes or diced jalapeños before baking. If you want a healthier version, try using less cheese and add steamed broccoli for color and nutrition.
FAQs
Can I use larger potatoes?
Yes, but make sure to cut them into smaller pieces so they cook through evenly.
Can I make these ahead of time?
You can prepare the smashed potatoes ahead of time, but it’s best to bake them fresh for optimal crispiness.
How can I make them vegan?
Use non-dairy cheese and substitute olive oil with a plant-based oil.
Crispy Cheesy Smashed Potatoes
Crispy Cheesy Smashed Potatoes are a delightful side dish with crispy edges and gooey melted cheese, perfect for any meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds small potatoes
- 2 cups shredded cheese (cheddar or your preference)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Boil the small potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on a baking sheet lined with parchment paper and gently smash each potato with a fork or the bottom of a glass.
- Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, salt, and pepper.
- Bake in the preheated oven for 20-25 minutes until golden and crispy.
- Remove from the oven and sprinkle cheese on top of each potato.
- Return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
