Crispy Smashed Potatoes with Cheese
These crispy smashed potatoes with cheese are a simple, spicy, and flavorful dish. Smashed to perfection and loaded with melted cheese, they are crispy on the outside, tender inside, and impossible to resist.
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.