Make our irresistible cheesy smashed potatoes! They're loaded with butter, garlic, rosemary, cheese, and chives for incredible flavor. They have crispy edges and a buttery soft center.
These cheesy smashed potatoes are coated with flavored butter and baked until crispy outside and fluffy inside. The comforting aroma of roasted garlic mixed with melted cheese is pure joy! These golden-brown delights are perfect for any meal, giving you a mix of crispy, creamy, and savory goodness in every bite.
Making this crispy smashed potato recipe with cheese involves a two-step method: first, parboil them in water until they're soft, then roast them in the oven to achieve a delightful crispiness. Add lots of cheese on top for an excellent final touch.
They are the perfect side dish for many of our favorite mains. Try them with any roast, with steaks or chops, with eggs, or even as a main dish accompanied by vegetables or salad. Lately, we have had them with Guinness Chicken Thighs, Brined Boneless Turkey Breast and Crispy Panko Chicken.
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📋Recipe ingredients and substitutions
- Potatoes: For the best crispy and cheesy smashed potatoes, choose smaller-sized ones, approximately the size of a golf ball, not larger than 2 inches (50 mm) in diameter. If they are larger than that, smashing them without breaking them will be difficult.
- You can use small red or yellow varieties. I noticed that red potatoes often have more flavorful skins, while yellow potatoes get especially creamy in the middle. But both kinds are delicious. Fingerling potatoes, baby gold potatoes, and petite potatoes are also good choices for this recipe.
- Butter and garlic: In combination with garlic, butter adds tons of flavor, making these cheesy potatoes utterly irresistible. You can use unsalted or salted butter, but adjust the salt in the mixture accordingly.
- Spices: Fresh rosemary sprigs, red chili flakes, sweet paprika (or smoked if you prefer), fine sea salt and ground black pepper. You will also need some flaky sea salt (or Kosher salt) for the final sprinkling before serving.
- Cheese: I use sharp Cheddar cheese most of the time. However, you can use other cheeses such as Gouda, Gruyere, Fontina, Monterey Jack, Colby, or Parmesan cheese. Actually, any good-melting cheese that you love. I would not use mozzarella alone; I think it lacks flavor.
- Grate the cheese yourself; I don’t recommend using pre-grated cheese; its additives prevent it from melting nicely.
👩🏻🍳How to make smashed potatoes with cheese?
Parboil the potatoes in a large pot of water until fork tender, drain them, and let them steam for 5 minutes.
In the meantime, melt the butter and mix it with the grated garlic and all the spices.
Place them on an oiled baking sheet.
Smash potatoes about ½ inch thick (1.3 cm). Brush them with the butter mixture.
Bake them for 10 minutes, then sprinkle them with cheese.
Bake them for another 8 minutes or so until the cheese is melted.
🍲Variations
Use other herbs or spices: Mix chopped fresh herbs like thyme, parsley, or dill into the butter mixture, or add different spices. You can use a store-bought spice mixture for roast potatoes; I do it often. As it already contains lots of salt, I leave the extra salt out of the mix. Make sure to check if your mixture has salt.
Loaded smashed potatoes: Top with classic baked potato toppings like crispy bacon bits, a dollop of sour cream, chopped green onions, and shredded cheese after baking for a loaded treat.
Smashed sweet potatoes: Swap regular potatoes for sweet potatoes for a sweeter, slightly caramelized flavor.
Balsamic glaze: Drizzle a balsamic reduction over the smashed potatoes just before serving for a tangy, flavorful touch.
🔊Expert Tips
Boiling: Ensure the tubers are cooked evenly by starting them in cold water and bringing them to a boil. This helps prevent the outer layers from overcooking before the centers are done.
Smashing method: Use a potato masher, fork, or the bottom of a glass to press down on the boiled potatoes gently. Do that directly on the greased baking sheet. Don't completely flatten them; leaving some chunks and texture will enhance the final dish.
High heat: Preheat your oven to a high temperature, around 425-450°F (220-230°C). This allows the smashed potatoes to crisp up quickly without drying out.
Baking Time: Keep an eye on the potatoes while they bake. They should turn golden brown and crispy on the edges. Adjust the baking time based on your desired level of crispiness.
Cheese addition: Add it toward the end of the baking time to prevent it from burning. This ensures the cheese melts perfectly without becoming too brown.
Serve Immediately: Cheesy smashed potatoes are best served fresh out of the oven while they're crispy. They tend to lose their crispiness if left to sit for too long.
❓Recipe FAQ
They are best served fresh for optimal crispiness. However, you can prepare them up to the smashing stage in advance. Refrigerate them on a baking sheet, then when ready to serve, brush them with the butter mixture and bake to crisp them up.
To prevent sticking, brush the sheet pan generously with oil. You can also line it with parchment paper, use a non-stick baking mat, and then brush it lightly with oil.
Sure. Bake the potatoes for a total of 18-20 minutes or until they are as crispy as you like them without adding any cheese.
Any leftover cheese-smashed potatoes should be stored in an airtight container in the refrigerator for 3-4 days. To restore crispiness, reheat them in the oven at a high temperature or in a skillet for a crispy texture.
Freezing mashed potatoes isn’t recommended, as they can become mushy when thawed and reheated.
🍽️What to serve with them?
- Roasted chicken, either a whole chicken or any parts of it. The crispy skin of roasted chicken complements the creamy texture of the cheese smashed potatoes perfectly. Try them with our Honey Garlic Lemon Pepper Chicken Thighs or the Instant Pot Chicken Legs.
- Steaks or pork chops pair wonderfully with these crispy potatoes' comforting taste and texture.
- Meatloaves, meatballs, or roasts are perfect alongside this side dish. Try them with our Air Fryer Turkey Meatballs.
- Baked fish: Lighter fish dishes, such as baked salmon or cod, go well with them, too.
- Soups or stews: Serve cheesy smashed potatoes alongside stews, braised beef, or hearty soups for a comforting and filling meal. How about our Broccoli and Carrot Soup or the Panera Black Bean Soup?
- Vegetarian options: For a vegetarian meal, serve the cheesy smashed potatoes with cheese alongside egg dishes, roasted vegetables, grilled tofu, or a hearty salad.
- Make them your main dish and serve them your favorite dipping sauce and a big salad. We love them with coleslaw, but any other salad would be great, too.
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📖 Recipe
Cheesy Smashed Potatoes Recipe
Equipment
- Baking sheet
- Pot
- Small saucepan
- Pastry brush
Ingredients
- 1 ½ lbs small potatoes 700 g, Note 1
- 4 tablespoons butter 60 g
- 3 garlic cloves grated
- 1 sprig of rosemary finely chopped, Note 2
- ½ teaspoon sweet paprika
- ¼ teaspoon red chili flakes more or less to taste
- ¾ cup sharp Cheddar grated, 90 g, Notes 3, 4
- 1-2 tablespoons chives freshly chopped
- a sprinkle of flaky sea salt or kosher salt
- a sprinkle of ground black pepper
Instructions
- Preheat the oven to 430°F/ 220°C.
- Boil potatoes: Scrub them, place them in the pot, and cover them with cold water. Add a generous pinch of salt. Bring to a boil, turn the heat down a bit, and cook the potatoes until fork-tender; it will take about 15 minutes, but check.1 ½ lbs small potatoes / 700 g
- Drain them well and let them steam for about 5 minutes.
- Butter mixture: In the meantime, melt the butter in a small saucepan. Mix it with the grated garlic, finely chopped rosemary, and all the spices.4 tablespoons butter / 60 g + 3 garlic cloves + 1 sprig of rosemary + ½ teaspoon sweet paprika + ¼ teaspoon red chili flakes +
- Smash: Generously oil the baking sheet using a pastry brush. Place the potatoes on it and smash them about ½ inch thick (1.3 cm) using a potato masher, a fork, or the bottom of a glass. Don't flatten them completely; they should still be chunky for the best crispy texture.
- Brush them with the butter mixture using the same pastry brush.
- Bake in the preheated oven for 10 minutes.
- Add cheese: Sprinkle them with the grated cheese and bake them for another 8 minutes or so until the cheese is melted.¾ cup sharp Cheddar / 90 g + 1-2 tablespoons chives
- Sprinkle them with chives, a bit of flaky sea salt, and freshly ground black pepper, and serve them immediately.
Notes
- Potatoes: For best results, use small potatoes, not larger than 2 inches (50 mm) in diameter (about the size of a golf ball). Yellow, red, or fingerling potatoes are great.
- Herbs: You can use dried rosemary (about 1 teaspoon) or other dried herbs such as thyme, oregano, Italian seasoning, or herbs de Provence.
- Cheese: You can use other good-melting cheeses, such as Gouda, Gruyere, Fontina, Monterey Jack, Colby, or Parmesan. I would not use mozzarella alone; I think it lacks flavor.
- Grate the cheese yourself; I don’t recommend using pre-grated cheese; its additives prevent it from melting nicely.
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