These crispy cheesy smashed potatoes are a delightful twist on your usual spuds. They’re crunchy on the outside, soft on the inside, and loaded with gooey cheese!
Who can resist that combo? I love making these as a side dish; they’re simply fun to smash and even more fun to eat! Plus, they disappear fast at dinner time—so tasty!
Key Ingredients & Substitutions
Baby Potatoes: I recommend Yukon Gold or red potatoes for their creaminess and flavor. If you can’t find those, try using fingerling or even regular potatoes—just cut them into smaller pieces to cook evenly.
Bacon: For a healthier option, turkey bacon or even plant-based bacon can work well. If you’re vegetarian, simply skip it or add in some crispy chickpeas for crunch!
Sharp Cheddar Cheese: This cheese adds a lovely tang. If you prefer, you can swap it with mozzarella for a milder taste, or use a dairy-free cheese alternative if you’re lactose intolerant.
Sour Cream: If you want a lighter touch, consider Greek yogurt instead. It’s creamier and adds protein. Want a dairy-free substitute? Try cashew cream for that creamy finish!
How Do I Get My Potatoes Extra Crispy?
Crisping the potatoes just right can be tricky. The goal is to achieve a crunchy exterior while keeping the interior fluffy. Here’s how to enhance that crunch:
- Make sure to drain the potatoes well after boiling. Excess moisture can make them soggy.
- Flatten the potatoes evenly to allow for even cooking—aim for about 1/2 inch thick!
- Coat them well with a mix of olive oil and melted butter. This not only enhances the flavor but also aids in crisping.
- Don’t be shy about the baking time. Watch for the edges to turn golden brown.
Following these steps will help you achieve those perfect crispy cheesy smashed potatoes every time!
How to Make Crispy Cheesy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby potatoes (Yukon gold or red potatoes work well)
For the Topping:
- 4 slices bacon
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter, melted
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup sour cream (optional)
- 2 tablespoons fresh chives, chopped
How Much Time Will You Need?
This recipe takes about 30-35 minutes total. You’ll need about 15-20 minutes to cook the potatoes, and another 15-20 minutes for baking and garnishing. It’s a quick and delicious way to impress your friends or family!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C) so it’s hot and ready to crisp up those potatoes. While that’s warming up, grab a baking sheet and line it with parchment paper or give it a light grease to prevent sticking.
2. Boil the Potatoes:
Take your baby potatoes and place them in a large pot. Cover them with cold salted water. Turn on the heat and bring it to a boil. Cook the potatoes until they’re fork-tender, which should take about 15-20 minutes. Once done, drain the potatoes well to remove any excess water.
3. Cook the Bacon:
While the potatoes are boiling, heat a skillet over medium heat and cook the bacon slices until they’re crispy. Once cooked, transfer the bacon to a plate lined with a paper towel to drain the fat. Allow them to cool a bit, then crumble the crispy bacon into small pieces.
4. Smash the Potatoes:
Now, take the drained potatoes and put them on your prepared baking sheet. Use a potato masher or the bottom of a glass to gently press down on each potato, flattening them to about half an inch thick. Don’t worry if they crack a bit—that’s what gives them character!
5. Season and Prepare for Baking:
Brush the smashed potatoes generously with the olive oil and melted butter. Then sprinkle the garlic powder, salt, and pepper evenly over the surface of each potato. This step is crucial for adding flavor before we go cheesy!
6. Add Cheese and Bacon:
Sprinkle the shredded cheddar cheese evenly over the smashed potatoes, and then top them off with the crumbled bacon. Get ready for that melted goodness!
7. Bake the Potatoes:
Place the baking sheet in your preheated oven and bake for 15-20 minutes, or until the edges of the potatoes turn crispy and the cheese is melted and bubbly. Keep an eye on them to avoid burning!
8. Garnish and Serve:
Once they’re done, take them out of the oven and let them cool for a minute. If you’d like, garnish with dollops of sour cream and a sprinkle of fresh chives for that extra touch of flavor and color.
9. Enjoy!
Serve your delicious crispy cheesy smashed potatoes warm as an appetizer, snack, or side dish. They’re sure to be a hit! Enjoy every cheesy bite!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes work great, you can also use fingerling potatoes or even russets. Just make sure to cut them into similar sizes to ensure even cooking!
How Do I Store Leftover Smashed Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again!
Can I Make This Recipe Ahead of Time?
Yes! You can prep the potatoes and smash them earlier in the day, then store them in the fridge. Just add the toppings and bake them right before serving for a fresh and crispy result!
What Can I Use Instead of Bacon?
If you’d like to skip the bacon, try using smoked paprika for a bit of smokiness, or add crispy chickpeas for a delicious crunch. You can also use turkey bacon or a plant-based bacon alternative!
