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cheesy smashed potatoes on a black baking sheet.
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Cheesy Smashed Potatoes Recipe

Try our amazing Cheesy Smashed Potatoes! They're full of butter, garlic, rosemary, cheese, and chives for a fantastic taste.
Course Side Dish
Cuisine American
Diet Vegetarian
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 326kcal
Author Adina

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

  1. 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.
  2. Herbs: You can use dried rosemary (about 1 teaspoon) or other dried herbs such as thyme, oregano, Italian seasoning, or herbs de Provence.
  3. 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.
  4. Grate the cheese yourself; I don’t recommend using pre-grated cheese; its additives prevent it from melting nicely.

Nutrition

Serving: 1portion from 4 | Calories: 326kcal | Carbohydrates: 31g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 245mg | Potassium: 758mg | Fiber: 4g | Sugar: 1g | Vitamin A: 777IU | Vitamin C: 35mg | Calcium: 185mg | Iron: 2mg