The Best Smashed Potatoes Recipe – Crispy, Buttery, & Cheesy!

smashed potato recipe delivers on all fronts: a soft, fluffy interior, a wonderfully crisp exterior, and a rich, buttery, cheesy flavor that makes them incredibly satisfying. They’re simple enough for a weeknight but impressive enough for company.

Why This Smashed Potatoes Recipe Works

This recipe truly shines because of its straightforward approach to maximizing potato flavor and texture. The initial boiling softens the potatoes, while the smashing creates a larger surface area for crisping.

Ingredients

• 2 pounds small Yukon Gold potatoes (about 1.5 inches in diameter)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
• 2 tablespoons chopped fresh chives or parsley, for garnish (optional)

Gathering your ingredients is the first step to a delicious meal, and for this truly excellent smashed potato dish, these are the key players that come together to create something special.

You might love this: The Ultimate Baked Potato

How to Make It

1. Prepare the Potatoes: Wash the Yukon Gold potatoes thoroughly. You can peel them if you prefer, but I generally leave the skins on for extra texture and nutrients – just make sure they are scrubbed clean.
2. Boil the Potatoes: Place the prepared potatoes in a large pot. Cover them with cold water by about an inch. Add a generous pinch of salt to the water. This is a crucial step for flavoring the potatoes from the inside out.
3. Preheat the Oven and Prepare the Baking Sheet: While the potatoes are steaming, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This makes cleanup a breeze and also helps prevent sticking, ensuring those crispy edges.
4. Smash the Potatoes: Arrange the slightly cooled, drained potatoes on the prepared baking sheet, ensuring there’s some space between each one. You don’t want them crowded, as that will steam them rather than roast them.
5. Season the Smashed Potatoes: In a small bowl, whisk together the melted butter, olive oil, garlic powder, and onion powder. Make sure the butter and oil are well combined. Drizzle this flavorful mixture evenly over all the smashed potatoes.
6. Bake for the First Time: Place the baking sheet in the preheated oven and bake for 20-25 minutes. The goal here is to start drying out the potatoes and getting them to puff up slightly. They might start to look a little golden around the edges.
7. Add Cheese and Bake Again: Carefully remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly over the smashed potatoes. The residual heat will start to melt the cheese.
8. Rest and Garnish: Once they’re done, remove the baking sheet from the oven. Let the smashed potatoes rest on the baking sheet for a few minutes before serving. This allows the cheese to set slightly and helps them release easily from the parchment paper.

These steps, followed carefully, will yield a batch of the most wonderfully crispy, buttery, and cheesy smashed potatoes you’ve ever made.

Nutrition at a Glance

• Potatoes are a good source of potassium, which is beneficial for blood pressure regulation.
• They provide dietary fiber, particularly when the skins are left on, aiding in digestion.
• The carbohydrate content offers sustained energy.
• Butter and cheese contribute to the dish’s richness and provide fat and calcium, respectively.
• Garlic powder and onion powder add flavor without significant calories.

How to Serve It

• As a classic side dish alongside roasted chicken, grilled steak, or baked salmon.
• Pile them high next to burgers or pulled pork for a hearty meal.
• Serve as a more refined appetizer topped with a dollop of sour cream and extra chives.
• Accompany any comfort food main course, like meatloaf or fried chicken.

These smashed potatoes are incredibly versatile and elevate any meal with their delicious texture and flavor.

Common Mistakes

• Overcrowding the baking sheet: This prevents the potatoes from getting crispy and leads to a steamed, soggy texture. Ensure there’s enough space between each smashed potato for air circulation.
• Not draining the potatoes sufficiently after boiling: Excess moisture will inhibit crisping. Allowing the potatoes to steam for a few minutes in the colander is key.
• Smashing too aggressively: You want to flatten them, not pulverize them into a paste. A gentle but firm pressure is usually enough to create crevices for crisping.
• Under-seasoning: Potatoes are a blank canvas and need ample salt and pepper to bring out their flavor. Don’t be afraid to season them generously.
• Skipping the second bake: The initial bake helps dry and firm them up, while the second bake, especially after adding cheese, is where the magic of crisping really happens.

Avoiding these common pitfalls will ensure your smashed potatoes turn out just as you intended – beautifully crisp and flavorful.

Storage and Reheating

• Storage: Allow the smashed potatoes to cool completely before storing them in an airtight container in the refrigerator. They will typically keep for 2-3 days. The crispiness will diminish upon refrigeration, which is to be expected.
• Reheating: For the best results, reheat in a single layer on a baking sheet in a preheated oven at around 375°F (190°C) for 10-15 minutes, or until heated through and slightly crisped up again.

Proper storage and reheating will help you enjoy these delicious potatoes even after they’ve been cooked.

Leftover Ideas

• Potato Hash: Chop up any leftover smashed potatoes and sauté them with diced onions, bell peppers, and perhaps some leftover cooked bacon or sausage for a hearty breakfast hash.
• Shepherd’s Pie Topping: If you have a meat filling leftover from another meal, use the mashed and reheated smashed potatoes as a quick and flavorful topping for a mini shepherd’s pie.
• Potato Fritter Base: Mash the leftover potatoes further, mix with a binder like an egg and a little flour, add some herbs or cheese, and pan-fry them like small fritters or patties.
• Soup Booster: Stir chopped leftover smashed potatoes into a hearty vegetable soup or a creamy chowder to add thickness and extra potato goodness.

Don’t let those delicious leftovers go to waste; they can easily be transformed into another delightful dish.

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