Cheesy Smashed Potatoes
These Cheesy Smashed Potatoes are a comforting side dish featuring tender, rustic potatoes smashed and covered in a double layer of cheese, and then baked until crisp. Perfectly creamy inside with irresistible crunchy edges, they’re an easy, crowd-pleasing favorite!
Ingredients
- 580 g (1.28 lbs) baby potatoes see note
- 3 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ¾ teaspoon sea salt
- ½ teaspoon crushed red pepper
- ½ teaspoon smoked paprika
- ½ cup cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese freshly grated
- fresh cilantro or parsley to garnish
Instructions
- Boil the potatoes in a large pot of salted water until fork tender, takes around 15-20 minutes, depending on the size.
- Preheat oven to 220°C (430°F).
- Drain the water from the pot, pat dry and excess moisure and transfer the boiled potatoes to a large mixing bowl. Drizzle with oil and add your preferred seasoning, tossing until evenly coated.
- Line a large baking sheet with parchment paper.
- Sprinkle a layer of mozzarella and cheddar cheese onto the prepared baking sheet where each potato will be placed. Place one potato on top of the cheese and gently smash it using the bottom of a glass. Brush the smashed potato with the remaining seasoned oil, then sprinkle additional mozzarella and cheddar cheese on top. Repeat this process for all the potatoes.
- Bake the potatoes in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly. For extra crispy edges, broil the potatoes for 1–2 minutes on the top rack.
- Remove from the oven and immediately grate Parmesan over the potatoes. Garnish with chopped cilantro or parsley and serve with avocado crema.
Video
Notes
- Use any kind of waxy potato with skin on, like fingerling, baby potatoes or Yukon gold. If using bigger potatoes, cut them into quarters after they are boiled.
- Store leftover cheesy smashed potatoes in an airtight container in the fridge for 2-3 days. Reheat at 350°F (175°C) in the oven for 10-15 minutes or in an air fryer for 5-6 minutes until hot and crispy. Freezing is not recommended, as the potatoes turn mushy when thawed.
Nutrition
Calories: 335kcalCarbohydrates: 28gProtein: 12gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 29mgSodium: 730mgPotassium: 670mgFiber: 4gSugar: 1gVitamin A: 496IUVitamin C: 29mgCalcium: 275mgIron: 2mg
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