These cheesy smashed potatoes are the best way to enjoy potatoes. Both super crispy and uber cheesy, you'll be coming back for seconds! Perfect as a side dish or even as a snack, these potatoes deliver the ultimate combination of crispy edges, creamy centers, and melty cheese in every bite.
With a prep time of just 5 minutes and a cook time of 30 minutes, these cheesy smashed potatoes are the ultimate comfort food that's easy enough for weeknights but special enough for gatherings.
Why You'll Love This Recipe
- Perfect texture combo – crispy edges with creamy centers
- Double cheesy goodness with mozzarella and parmesan
- Ready in just 35 minutes total
- Perfect side dish for any meal
- Easy to customize with your favorite seasonings
Tools You'll Need
- Large pot
- Large rimmed baking sheet
- Parchment paper
- Glass or potato masher
- Wax paper or additional parchment paper
Ingredients
- 1½ lbs (680g) baby gold potatoes
- 2 oz (57g) shredded parmesan cheese
- Salt, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
- Italian herb seasoning, to taste
- 8 oz (227g) shredded mozzarella cheese
- Optional garnish: chives + chili pepper flakes
- For dipping: Lazy Tzatziki or sour cream
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and set aside.
- Boil Potatoes: Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and cook for 10-15 minutes or until fork tender.
- Prepare Potatoes: Remove potatoes promptly and transfer to the baking sheet to cool slightly. For larger potatoes, cut in half. For unsliced potatoes, score them in a criss-cross pattern to help them smash flatter.
- First Cheese Layer: Add about 1 tablespoon shredded parmesan to the baking sheet, then place a potato on top of the cheese.
- Smash Potatoes: Cut a small square of wax paper or parchment paper. Cover the potato with the paper, then press down firmly with the bottom of a glass to flatten. Flatten as much as possible without destroying the potatoes.
- Repeat: Remove the small paper and repeat the process with remaining potatoes.
- Season: Add seasonings (salt, garlic powder, onion powder, paprika, Italian herbs) to each potato.
- Top with Cheese: Top each smashed potato with mozzarella cheese.
- Bake: Bake for 15 minutes or until golden brown on top and cheese is melted and bubbly.
- Serve: Garnish with chives and chili flakes if desired. Serve with your favorite dip.
Pro Tips
- Use baby gold potatoes for the best texture and size
- Don't overcook potatoes when boiling – just until fork tender
- The parchment paper trick prevents the glass from sticking when smashing
- Scoring larger potatoes helps them smash more evenly
- For extra crispiness, you can brush the potatoes with olive oil before adding cheese
Recipe Variations
- Garlic Parmesan: Add minced garlic to the butter or oil
- Spicy Version: Add cayenne pepper or hot sauce to the seasoning
- Herb Infused: Mix fresh herbs like rosemary or thyme into the cheese
- Bacon Cheddar: Add cooked bacon bits and use cheddar instead of mozzarella
- Vegan Version: Use vegan cheeses and plant-based dips
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, but cut them into smaller, uniform pieces for even cooking.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in oven or air fryer for best texture.
Can I make these vegan?
Yes! Use vegan parmesan and mozzarella cheeses.
What dips work well with these?
Lazy Tzatziki, sour cream and chives, ranch dressing, or garlic aioli all work beautifully.
Can I prepare these ahead of time?
You can boil and smash the potatoes ahead, then add cheese and bake just before serving.
The Best Cheesy Smashed Potatoes
Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins
Yield: 6 servings
Calories: 238 per serving
Ingredients:
- 1½ lbs baby gold potatoes
- 2 oz shredded parmesan cheese
- 8 oz shredded mozzarella cheese
- Salt, garlic powder, onion powder
- Paprika, Italian herb seasoning
- Optional: chives, chili flakes
- For dipping: tzatziki or sour cream
Instructions:
- Preheat oven to 425°F. Line baking sheet with parchment.
- Boil potatoes in salted water for 10-15 minutes until tender.
- Transfer potatoes to baking sheet and cool slightly.
- Place parmesan on sheet, add potato on top, cover with paper and smash with glass.
- Season each potato with spices.
- Top with mozzarella cheese.
- Bake 15 minutes until golden and bubbly.
- Garnish and serve with dip.
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These cheesy smashed potatoes prove that sometimes the simplest ingredients create the most memorable dishes. The combination of crispy edges, creamy potato centers, and melty cheese is absolutely irresistible.
Whether you're serving them as a side dish for a family dinner or as a party appetizer, these potatoes are sure to disappear quickly. Don't be surprised if they become a regular request at your table!
If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.
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