Get ready for a delicious treat with these crispy cheesy smashed potatoes! They’re fluffy on the inside and golden and crunchy on the outside, topped with gooey cheese. Yum!
I love serving these potatoes with a sprinkle of herbs for extra flavor. They make the perfect side dish or even a snack for when I need something tasty and fun to munch on. 😄
Key Ingredients & Substitutions
Baby Potatoes: I recommend Yukon Gold for their creamy texture, but red potatoes work just as well. They both hold up nicely during cooking. If you’re in a pinch, any small potato variety like fingerlings could be a fun twist!
Cheddar Cheese: Cheddar is my go-to for its sharp flavor. A mix of cheddar and mozzarella gives a nice stretch. If you want to keep it lighter, try low-fat cheese, or if you’re feeling adventurous, experiment with pepper jack for a kick!
Butter: I use butter for that rich flavor, but if you’re dairy-free, olive oil is a good swap. Just keep in mind it may alter the taste slightly but still works great!
Seasonings: Garlic and onion powder really enhance the flavor. You could use fresh garlic or onion, but you’d need to adjust the amounts. Thyme or rosemary also adds a lovely hint of herbs if you want something different!
How Do I Get the Potatoes Super Crispy?
To achieve that golden crispiness, it’s all about the smashing technique and cooking time. First, make sure not to overcook the potatoes; you want them tender but still firm. Here’s how:
- After boiling, let the potatoes cool briefly before smashing them—this helps keep their shape.
- Use a firm but gentle hand when smashing to create a flat surface where the edges can crisp up.
- Brush the oil and butter mixture generously; it helps in achieving that golden texture.
- Keep an eye on them in the oven; every oven is different, so check for browning around 20 minutes.
With these steps, you’re on your way to deliciously crispy potatoes every time!
How to Make Crispy Cheesy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds baby potatoes (Yukon Gold or red potatoes)
For the Cheese Topping:
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1/4 cup grated Parmesan cheese
For the Seasoning:
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons fresh parsley, finely chopped
- Optional: crispy bacon bits for extra flavor
How Much Time Will You Need?
This recipe takes about 35-45 minutes in total: around 20 minutes for prep and cooking the potatoes, followed by 20-25 minutes for baking. It’s quick enough for a tasty side dish or a fun snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). While it heats up, line a baking sheet with parchment paper or give it a light grease with cooking oil to prevent sticking.
2. Cook the Potatoes:
Wash the baby potatoes well and put them in a large pot. Fill the pot with water until the potatoes are covered and add a pinch of salt. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they’re tender but still firm. You can check them by piercing with a fork. Once cooked, drain the potatoes and let them cool for a moment.
3. Smash the Potatoes:
Next, place the drained potatoes on your prepared baking sheet. Using the bottom of a sturdy glass or a potato masher, gently smash each potato so it flattens out but remains intact. This creates more surface area for crispiness!
4. Season the Potatoes:
In a small bowl, mix together the olive oil, melted butter, garlic powder, onion powder, salt, and black pepper. Brush or drizzle this seasoning all over the smashed potatoes so they’re nicely coated.
5. Add the Cheesy Goodness:
Sprinkle shredded cheddar cheese generously over each smashed potato, followed by a touch of grated Parmesan cheese. This will create a deliciously cheesy crust when baked!
6. Bake to Perfection:
Pop the baking sheet into the oven and bake for 20-25 minutes. Keep an eye on them; you want the potatoes to be crispy and golden brown, and the cheese to be melted and bubbly.
7. Garnish and Serve:
Once out of the oven, sprinkle the fresh parsley on top for a touch of color and flavor. If you like, you can also add crispy bacon bits for extra crunch and taste.
8. Enjoy!
Serve your crispy cheesy smashed potatoes hot as a delicious snack, side dish, or appetizer. Enjoy the crunch, gooey cheese, and delightful flavors!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are ideal, you can use any small, waxy potato varieties, like fingerlings. Just choose potatoes that hold their shape well after cooking.
How Can I Make These Potatoes Spicier?
If you like some heat, consider adding crushed red pepper flakes or a dash of cayenne pepper to the seasoning mix. You could also try a spicy cheese blend, like pepper jack, for an extra kick!
Can I Prep These Potatoes Ahead of Time?
Yes, you can prep the potatoes and smash them earlier in the day. Store them in an airtight container in the fridge. When you’re ready to bake, simply season and follow the baking instructions. They might take a few extra minutes in the oven if they’re cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to regain some crispiness, or microwave for about 1-2 minutes if you’re in a hurry.
