Crispy Cheesy Smashed Potatoes are a fun twist on regular potatoes! These little beauties are smashed, mixed with gooey cheese, and baked until golden and crunchy. Yum!
Honestly, who can resist that cheesy goodness? I love munching on these as a snack or a side. They’re so easy to make; just smash and sprinkle! You might need a napkin though—cheese can be messy! 😄
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold and red potatoes are perfect for this dish. They have a creamy texture when cooked. If you can’t find baby potatoes, try using larger potatoes like Russets; just cut them into smaller pieces before boiling.
Olive Oil: Olive oil adds richness and helps crisp up the potatoes. Feel free to substitute with avocado oil or melted butter for a different flavor. Both work wonderfully here!
Cheddar Cheese: I love using sharp cheddar for its bold flavor. If you’re looking for a milder taste, go for medium cheddar or a mix of cheeses like Monterey Jack and cheddar. Vegan cheese can be used for a dairy-free option.
Bacon: Cooked bacon brings a nice crunch and savory flavor. If you want a vegetarian version, you can use crispy fried onions or smoked tofu for a different texture and taste.
Sour Cream: While it’s optional, I enjoy the creaminess it adds. Greek yogurt is a great substitute if you’re looking for a healthier option. You can even use dairy-free yogurt if necessary!
How Do I Achieve the Perfect Crispiness?
Getting that nice crispy exterior is key in this recipe! The trick is in the way you prepare and bake the smashed potatoes. Here’s how:
- Boil the potatoes until fork-tender, but not falling apart. This ensures they’re soft enough to smash without turning mushy.
- When smashing, aim for about 1/2 inch thickness. This allows for even cooking while ensuring the insides stay fluffy.
- Drizzle and coat the potatoes evenly with olive oil, as this promotes crispiness. Don’t skip the seasoning at this stage—it makes a big difference!
- Turning the oven up to 425°F (220°C) is crucial for that crispy finish. Bake them until golden brown edges form, then add the cheese to melt towards the end.
How to Make Crispy Cheesy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes)
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Toppings:
- 1 cup shredded sharp cheddar cheese
- 4 strips cooked bacon, crumbled
- 2 tablespoons sour cream (optional, for topping)
- 2 tablespoons chopped fresh chives or green onions (for garnish)
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare and cook. You’ll spend around 15-20 minutes boiling and prepping the potatoes, and then just 15-25 minutes baking to achieve that crispy perfection. A quick and satisfying side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 425°F (220°C). While that’s warming up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Boil the Potatoes:
Take a large pot and add the baby potatoes. Cover them with cold water and add a pinch of salt. Bring the pot to a boil, then cook the potatoes for about 15-20 minutes or until they are fork-tender—just soft enough that a fork can easily break through. Once done, drain the potatoes and let them cool slightly.
3. Smash the Potatoes:
Next, place the cooled potatoes on the prepared baking sheet, ensuring they have some space between them. Get the bottom of a glass or a potato masher and gently press down on each potato to flatten them to about 1/2 inch thick. Be careful not to mash them completely; we want them to stay somewhat intact!
4. Season the Potatoes:
Now it’s time to add flavor! Drizzle the olive oil evenly over the smashed potatoes. Then, sprinkle on the garlic powder, onion powder, and a generous amount of salt and pepper. Make sure each potato is well-coated for maximum taste.
5. Bake for Crispiness:
Pop the potatoes into your preheated oven and bake for about 20 minutes. Keep an eye on them; you want the edges to get nice and golden brown and crispy!
6. Add Cheese:
Once they’re perfect, take the baking sheet out and sprinkle shredded cheddar cheese generously over each smashed potato. This is where the cheesy goodness comes in!
7. Bake Until Melty:
Return the baking sheet to the oven for another 5-7 minutes, or until the cheese has melted and is irresistibly bubbly. Oh, the smell is going to be amazing!
8. Top with Bacon:
As soon as you take them out of the oven, immediately sprinkle some crumbled bacon over each potato. It adds a delightful crunch and savory flavor.
9. Optional Toppings:
If you like, add a small dollop of sour cream on top of each potato. This adds a nice creaminess that pairs perfectly with the cheese and bacon.
10. Garnish and Serve:
For the finishing touch, sprinkle freshly chopped chives or green onions on top. Not only does this add flavor, but it also makes them look beautiful!
11. Enjoy!
Serve your crispy cheesy smashed potatoes hot and enjoy the warmth and flavors with family and friends! You’re going to love them!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are fantastic options, you can use any waxy or creamy potatoes. Just remember that Russet potatoes can be a bit fluffier, so they might not smash as well.
Can I Make This Recipe Vegetarian?
Yes! To keep it vegetarian, simply omit the bacon and consider replacing it with crispy fried onions or a sprinkle of smoked paprika for added flavor.
How Long Will Leftover Smashed Potatoes Last?
Leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, adding a little extra cheese if desired!
Can I Freeze Crispy Cheesy Smashed Potatoes?
Yes, you can freeze them! Let them cool completely before placing them in an airtight container. They’ll stay good for up to 2 months. Reheat directly from the freezer, but keep in mind they may lose some crispness.
