Crispy Cheesy Smashed Potatoes are the perfect side dish for any meal! They are golden brown on the outside and soft and cheesy inside. Yum!
These little bites of joy are so fun to make! After boiling the potatoes, all you have to do is smash them and sprinkle cheese on top. I can’t get enough of that crispy goodness!
Key Ingredients & Substitutions
Potatoes: Baby potatoes like red or Yukon gold work best for this recipe. They’re tender and hold their shape well. You can swap them with regular potatoes like russets, but they might need longer to boil.
Olive Oil: Extra virgin olive oil is my go-to for its rich flavor. If you don’t have it, feel free to use vegetable oil or melted butter instead. Both will give a nice crispiness.
Cheese: Sharp cheddar gives a strong, tangy flavor. If you’re not a cheddar fan, try mozzarella, gouda, or pepper jack for a little kick!
Bacon: I love crispy bacon, but you can skip it for a vegetarian version or use turkey bacon as a lighter alternative. Chopped mushrooms can also add a savory touch.
Herbs: Fresh chives or green onions add a lovely freshness. If you don’t have them, consider parsley or even a sprinkle of dried Italian herbs for a different flavor.
How Do I Ensure My Potatoes Are Perfectly Crispy?
Getting that perfect crispy texture is all about smashing them right and the right cooking temperature. After boiling, make sure to cool the potatoes slightly before smashing; this way, they won’t fall apart. Aim for about 1/2 inch thickness when smashing.
- Use a glass or potato masher to press down gently—you want them smashed but still whole!
- Don’t skip the olive oil drizzle; it helps in getting that golden, crispy edge.
- Bake in a preheated oven; the heat will enhance the crispiness. Keep an eye on them—the last few minutes make a big difference!
How to Make Crispy Cheesy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (small red or Yukon gold)
- 3 tablespoons olive oil (plus extra for drizzling)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
For the Toppings:
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, chopped
- 2 tablespoons fresh chives or green onions, chopped
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active preparation time, plus an additional 25-27 minutes for cooking. You’ll enjoy crispy, cheesy potatoes in roughly 45-50 minutes from start to finish! Perfect for a tasty side dish or appetizer.
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first—preheat your oven to 425°F (220°C). Next, grab a baking sheet and line it with parchment paper or lightly grease it with cooking spray or oil to prevent sticking. We want those potatoes to come out easily!
2. Boil the Potatoes:
Put the baby potatoes in a pot and cover them with water. Add a good pinch of salt to the water. Bring it to a boil and let them cook for about 15-20 minutes. You’ll know they’re ready when a fork can easily pierce through them!
3. Smash the Potatoes:
Once the potatoes are tender, drain them and allow them to cool for a few minutes. This helps avoid burns! Now, place them on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato until they’re flattened to about 1/2 inch thick. Be gentle; you want to keep the skins intact for extra texture!
4. Season and Bake:
Now, drizzle or brush olive oil over each smashed potato. Sprinkle garlic powder, onion powder, salt, and pepper evenly across all of them. This is where the flavor starts! Place the baking sheet in the oven and bake for about 20 minutes, or until the edges are starting to look crispy.
5. Add Cheese and Bacon:
After 20 minutes, carefully remove the baking sheet from the oven. It’s time to add the good stuff! Sprinkle shredded cheddar cheese over each potato and then scatter the chopped, cooked bacon on top. Yum!
6. Final Bake:
Put the baking sheet back in the oven and bake for another 5-7 minutes until the cheese is melted and bubbly. Keep a close eye during this time so it doesn’t overcook!
7. Garnish and Serve:
Once the cheese is all gooey and delicious, remove the baking sheet from the oven and garnish with the chopped fresh chives or green onions. These will add a refreshing touch!
8. Enjoy!
Serve your crispy cheesy smashed potatoes hot, and enjoy every flavorful bite as a delightful appetizer or side dish. Dig in!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes like red or Yukon gold are ideal for their creaminess, you can use larger potatoes like russets. Just cut them into smaller chunks to ensure even cooking.
What Can I Substitute for Bacon?
If you want to keep it vegetarian or simply don’t have bacon on hand, you can omit it altogether, or use alternatives like crispy sautéed mushrooms or tempeh for a savory touch.
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at a low temperature or in the microwave, but note that they might lose some crispiness when reheated.
Can I Make This Recipe in Advance?
You can prepare the smashed potatoes ahead of time! Boil and smash them, then store them in the fridge. When you’re ready to eat, simply season, drizzle with oil, and bake for a quick and easy side dish!
