Crispy smashed potatoes with cheese are a simple, joyful dish. Tiny boiled potatoes are gently cracked, sprinkled with cheese and spices, and baked until the edges turn golden and crunchy.
The outside becomes crisp. The inside stays soft and fluffy. Cheese melts into pockets of creamy goodness. Potato lovers and cheese enthusiasts alike adore this recipe. Even beginners can master it—the method is plain and flexible. Even beginners get great results. You must try this delicious recipe at home once and enjoy its taste. Let us learn the step-by-step method for making these Crispy Smashed Potatoes with Cheese.
Table of Contents
What Are Crispy Smashed Potatoes with Cheese?
Crispy smashed potatoes with cheese start with whole small potatoes. You boil them until just soft. Then you press them flat so the skin splits. That creates more surface area. More surface means more crispness when baked.
Smashed potatoes are not mashed potatoes. Mashed potatoes are blended until they become smooth and creamy. Smashed potatoes keep their texture. There are still bits of skin and fluffy centers. The contrast is the charm.
Adding cheese makes a big difference. Cheese melts and browns. It brings a salty richness and velvety texture to every bite. Cheddar gives sharpness. Mozzarella gives stretch. Parmesan gives a nutty, golden crust. Mixed cheeses give both a melt and flavor.
Why You Will Love This Recipe
Ultra-crispy outside with a soft, fluffy center
These crispy smashed potatoes with cheese have the best texture combination. The outer layer turns crunchy and golden, while the inside stays light and soft. Every bite provides a satisfying contrast that makes this dish so comforting and enjoyable.
Cheesy, savory flavor in every bite
Melted cheese takes these potatoes to the next level. It adds a rich, savory taste that pairs perfectly with the crispy edges. The cheese seeps into the cracks, making each bite flavorful and irresistible.
Easy to make with simple ingredients
These crispy smashed potatoes with cheese are simple and stress-free. It uses basic ingredients you likely already have at home. The steps are easy to follow, making it perfect for beginners or busy days.
Customizable with different cheeses and seasonings
You can easily change the flavors to suit your taste. Use your favorite cheese or add herbs and spices for a personalized touch. This flexibility makes the recipe fun and perfect for any occasion.
Read More: Healthy Banana Bread
Ingredients You Need
The ingredients needed for crispy smashed potatoes with cheese are listed below:
- Potatoes: small new potatoes, baby Yukon Golds, or fingerlings. These hold their shape and crisp nicely.
- Choose your cheese: Cheddar brings bold flavor, mozzarella delivers that perfect melt, and parmesan adds a salty kick. Mix them for the best of all worlds!
- Oil or butter: For extra crispiness and rich taste, olive oil works wonders—butter adds its delicious depth too. Melted butter adds richness. You can use a mix.
- Seasonings: Salt and pepper form the base. Boost flavor with garlic powder, smoky paprika, or spicy chili powder. Finish with chopped parsley or chives—that fresh green makes everything prettier.
- Optional: add breadcrumbs. Lemon zest perks it up. Bacon bits or scallions make perfect garnishes.
Notes on potato choice: Waxy potatoes hold shape. Starchy potatoes (such as Chocolate) smash more easily, but can fall apart if too large. For reliable results, pick small or medium waxy potatoes.
How to Make Crispy Smashed Potatoes with Cheese (Step-by-Step)
Boil the Potatoes
- First, choose small potatoes, so they cook evenly and get crisp when baked.
2. Rinse them well to remove dirt. Leave those skins on—they add the perfect crispy bite and earthy flavor!
3. Cook them in salted water until perfectly done – the fork test never lies.
4. They should be soft enough to pierce but firm enough to stay intact. They usually take about 15–20 minutes.
5. Drain the potatoes and let them cool slightly.
Preheat the Oven
6. Set your oven to 220°C (425°F). A hot oven ensures the potatoes turn perfectly golden and crispy.
Prepare the Baking Tray
7. Line a large baking tray with parchment paper. Drizzle a little olive oil over it. These stop the potatoes from sticking and add flavor.
8. Place the boiled potatoes on the tray.
Smash the Potatoes
9. Transform boiled potatoes into perfect crispy disks using a glass, a masher, or a spatula. Enough pressure to flatten them, but not so much that they fall apart – we want texture, not mush!
10. The rough edges will crisp up beautifully when baked.
Season Generously
11. Drizzle olive oil over the smashed potatoes. Sprinkle with salt, black pepper, and your choice of seasonings such as garlic powder, paprika, or dried herbs.
12. Give each potato a complete, even coating.
Bake Until Crispy
13. Place the tray in the preheated oven.
14. At the 20-25 minute mark, you will have potatoes that are crackling-crisp at the edges and golden all over. Flip them halfway for even crispiness.
Add the Cheese
15. Take the tray out and sprinkle shredded cheese over the hot potatoes. Cheddar, mozzarella, or a mix works well.
16. Back in they go! In 3-5 minutes, you will see it turn silky-smooth with those dreamy little brown bubbles.
Serve and Enjoy
17. Remove from heat and pause for a minute—this brief rest locks in gooey goodness.
18. Top with green confetti (hello, parsley/chives!) and serve immediately – perfect as a snack, starter, or sidekick to mains.
Tips for the Best Crispy Smashed Potatoes with Cheese
- Pick the right size: Small potatoes cook fast and smash well.
- Dry them well: After draining, shake off water and allow steam to escape. Wet potatoes steam and crisp.
- Use enough oil: A thin but even coat of oil helps browning. Do not skimp.
- Give space on the tray: Crowding traps steam and causes sogginess. Use two trays if needed.
- High heat is key: Bake at 220°C (425°F) for good caramelization. Lower heat gives less crispness.
- Broil for color: A short broil crisps cheese. Watch cautiously to avoid burning.
- Use a hot oven and a hot tray: Preheating the oven well helps. A preheated tray will start crisping on contact.
- Cheese placement: A thin layer melts and browns. Too much cheese can pool and prevent crisp ends.
Variations for Crispy Smashed Potatoes with Cheese
Here are fun twists you can try. Each keeps the basic method but adds a flavor idea.
- Garlic Butter – Brush with herbed garlic butter at the start and finish. Creates crispy edges with rich, savory notes!
- Spicy Chili Cheese – Season with chili flakes, use pepper jack, and top with jalapeños. Fiery kick!
- Loaded – Post-bake, add bacon, sour cream, scallions, and extra cheese. Ultimate comfort!
- Herb-Infused – Toss with rosemary/thyme oil, finish with fresh herbs. Garden-fresh!
- Vegan Cheesy – Plant-based cheese + nutritional yeast in oil. Dairy-free delicious!
- Mediterranean – Feta, olives, oregano + lemon zest. Bright & tangy!
- Indian-Spiced – Garam masala, green chilies, cilantro + lime. Bold flavors!
Serving Suggestions
Crispy smashed potatoes with cheese are versatile. Serve them in many ways.
- As a side dish: Pair with steak, grilled chicken, or roasted fish; the potatoes add texture and richness.
- As a snack or appetizer: Put them on a platter with toothpicks. Add dipping sauces like ranch, garlic aioli, or spicy mayo.
- For game day: Cook a big tray and serve with small bowls of toppings — sour cream, bacon, chives, and hot sauce.
- As part of a brunch, serve with eggs and a green salad. They make a hearty, comfort-food side.
Garnish ideas: chopped parsley, chives, lemon zest, flaky sea salt, or a drizzle of flavored oil.
Storage and Reheating
Storing Leftovers
- Never pack warm potatoes! Room temp or colder.
- Place in a tightly closed container in the fridge for best results within three days.
Reheating for Crispiness
- Oven: 200°C for 8–12 minutes until hot and crispy.
- Air Fryer: 180–200°C for 4–7 minutes.
- Skillet:- Pan-fry in a small amount of oil for 2–4 minutes per side.
- Microwave: Less than ideal—if you must use it, warm shortly and finish crisping in the oven or pan.
Freezing
- Freeze without or with minimal cheese for the best texture.
- Flash-freeze in a single layer, then store in a freezer bag for up to 2 months.
- Reheat from frozen in the oven at 200°C for 20–25 minutes; add fresh cheese in the last 5 minutes.
FAQs
Recipe Card
Crispy Smashed Potatoes with Cheese
Equipment
- Large Pot
- Colander
- Baking Sheet or Tray
- Parchment Paper
- Potato Masher or Fork
- Mixing Bowl
- Measuring Spoons
- Basting Brush
- Oven
- Cheese Grater:
- Tongs or Spatula
Ingredients
• 1 kg small potatoes (about 2.2 lb)
• 2–3 tbsp olive oil + extra for drizzling
• 2 tablespoons melted butter, optional for added richness
• 2 tablespoons of fresh parsley or chives, finely chopped, for garnishing
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika or chili powder (optional)
• 1 cup shredded cheddar (about 100 g)
• ½ cup Parmesan cheese, grated (around 50 g)
• 2 tablespoons finely chopped fresh parsley or chives for garnish
• Optional: ¼ cup panko breadcrumbs for added crunch
Instructions
1. Choose small potatoes, so they cook evenly and crisp up fine in the oven.
2. Rinse them thoroughly to remove any dirt, leaving the skins on for extra flavor and crunch.
3. Boil the potatoes in salted water until tender—soft enough for a fork to pierce but still holding their shape, about 15–20 minutes.
4. Drain and allow them to cool slightly.
5. Preheat oven to 220°C (425°F).
6. Line the baking tray with parchment and add a gentle drizzle of olive oil.
7. Arrange the boiled potatoes on the tray and gently press each one with a masher, the bottom of a glass, or a spatula—flatten but keep them intact for the best texture.
8. Drizzle more olive oil over the smashed potatoes, then sprinkle with salt, black pepper, and any preferred seasonings such as garlic powder, paprika, or dried herbs. Give each potato a complete, even coating.
9. Bake in the preheated oven for 20–25 minutes until the edges are crispy, and the tops are golden, flipping halfway for even browning.
10. Pull the tray from the oven, sprinkle with cheddar, mozzarella, or a mix, then bake another 3–5 minutes until the cheese melts to a golden, bubbly perfection.
11. Let them rest for a minute to lock in the cheesy goodness.
12. Garnish with freshly chopped parsley or chives and serve hot as a snack, appetizer, or side dish.
Notes
- Pick potatoes that are similar in size so they cook evenly.
- Pat the potatoes dry after draining to prevent steam from softening them.
- A baking stone or preheated tray gives a better sear.
- Add cheese in layers for pockets of melted cheese.
- To make ahead: boil and smash. Refrigerate unbaked. Bake before serving.
- Freeze without heavy cheese. Add fresh cheese when reheating.
- Taste before serving and adjust salt, as cheese adds its own.
Nutrition Facts (Approximate Values)
