If you’re craving a side dish that’s bursting with flavor and texture, this smashed potatoes recipe is exactly what you need. Crispy on the outside, tender on the inside, and loaded with buttery, cheesy goodness, these smashed potatoes will quickly become a family favorite. You’ll love how easy they are to make, yet how impressive they look on your plate.
Whether you’re serving them alongside grilled meats, roasted veggies, or just enjoying them as a snack, these smashed potatoes deliver the perfect balance of crunch and creaminess. Let’s dive into why this recipe is a must-try and how you can master it in your own kitchen.
Why You'll Love This Recipe
- Perfectly crispy edges with a soft, fluffy center.
- Rich, buttery flavor complemented by melted cheese.
- Simple ingredients you probably already have on hand.
- Quick and easy prep for busy weeknights.
- Versatile enough to pair with any main dish or enjoy solo.
Ingredients
Here’s what you’ll need to make these irresistible smashed potatoes. Make sure to use small to medium-sized potatoes for the best texture.
- 2 pounds baby Yukon Gold or red potatoes
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: 2 tablespoons grated Parmesan cheese
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: Approximately 280 per serving
How to Make The Best Smashed Potatoes Recipe – Crispy, Buttery, & Cheesy!
- Preheat your oven to 450°F. Line a large baking sheet with parchment paper or lightly grease it.
- Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
- Transfer the potatoes to the prepared baking sheet, spacing them evenly. Use a sturdy glass or potato masher to gently press down on each potato until it’s about ½ inch thick but still in one piece.
- In a small bowl, whisk together the melted butter, olive oil, garlic powder, remaining salt, and black pepper. Brush this mixture generously over each smashed potato.
- Bake in the oven for 20 minutes until the edges start to turn golden and crispy.
- Remove the baking sheet and sprinkle the shredded cheddar cheese evenly over the potatoes. Add Parmesan cheese if using.
- Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving for a bright, fresh touch.
- Serve immediately and enjoy the perfect combination of crispy, buttery, and cheesy smashed potatoes!
Tips for the Best Results
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture.
- Don’t skip the garlic powder—it adds depth without overpowering the dish.
- Use a sturdy tool to smash the potatoes evenly but gently to avoid breaking them apart.
- Brush with butter and olive oil twice if you want extra crispiness.
- Add fresh herbs like rosemary or thyme for a flavor twist.
Storage and Reheating
Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. To keep them crispy, reheat in a preheated oven at 375°F for about 10 minutes rather than using a microwave.
If you want to freeze them, place the cooled smashed potatoes on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Reheat straight from frozen in a hot oven for best texture.
Frequently Asked Questions
Can I use other types of potatoes for smashed potatoes?
Yes, but waxy potatoes like Yukon Gold or red potatoes hold their shape best and create that perfect crispy outside with a tender inside. Russets can work but tend to be fluffier and may fall apart more easily.
How do I make these smashed potatoes dairy-free?
Simply substitute the butter for a plant-based alternative and use dairy-free cheese or omit the cheese altogether. Olive oil provides great flavor and crispiness on its own.
Can I prepare these ahead of time?
You can boil the potatoes a day ahead and keep them refrigerated. When ready to serve, smash, season, and bake as directed for fresh, crispy results.
How do I get extra crispy smashed potatoes?
Make sure to dry the potatoes thoroughly after boiling, use enough oil and butter, and bake at a high temperature (450°F). You can also flip them halfway through baking for even crispier edges.
