Crispy Cheesy Smashed Potatoes are the perfect blend of crunch and comfort! These little delights are made from fluffy potatoes, loads of cheese, and a golden, crispy topping.
You won’t just eat these; you’ll be fighting for the last bite! I love serving them with a dollop of sour cream on top—it’s like a party in my mouth! 🥳
Key Ingredients & Substitutions
Baby Potatoes: Yukon Golds or red potatoes work great for their creamy texture. If you can’t find baby potatoes, you can use regular potatoes. Just cut them into 1-2 inch pieces for even cooking.
Olive Oil: This adds flavor and helps crisp up the potatoes. If you’re looking for a different taste, avocado oil or melted butter can work well too. Just remember, butter might brown a bit faster!
Cheddar Cheese: Sharp cheddar gives a nice punch of flavor. Feel free to swap it out for any melty cheese like mozzarella, Monterey Jack, or even pepper jack for a little kick!
Bacon: Cooked bacon adds a nice crunch. If you’re looking for a vegetarian option, try using cooked mushrooms or sunflower seeds for a nutty flavor.
Fresh Chives: These add a fresh touch. If chives aren’t available, green onions or parsley are good substitutes to enhance the flavor.
How Can I Smash the Potatoes Without Making a Mess?
Smashing potatoes can be fun, but you want to avoid a total mess. Here’s how to keep it neat while achieving that perfect smash:
- After boiling, let the potatoes cool just enough to handle them. This prevents burns and keeps them from falling apart.
- When smashing, use a firm, steady pressure with a potato masher or the bottom of a glass. This should flatten them about 1/2 inch thick, so they cook evenly.
- If you notice some are falling apart, just place them back together on the baking sheet. They’ll still taste great!
Remember, effort is key when smashing, but don’t overdo it! You want them flat enough to crisp up, but not squished into a mush.
How to Make Crispy Cheesy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 lbs baby potatoes (such as Yukon Gold or red potatoes)
- 4 tablespoons olive oil, divided
- 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, crumbled
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chives, finely chopped
How Much Time Will You Need?
This delicious dish takes about 30-35 minutes in total. You’ll need about 10 minutes to prep and cook the potatoes, then some time for baking. Perfect for a tasty side dish or a fun appetizer!
Step-by-Step Instructions:
1. Preheat the Oven:
Start your cooking adventure by preheating your oven to 425°F (220°C). This high temperature will give your smashed potatoes that crispy edge we all love. You can line a baking sheet with parchment paper or just lightly grease it to prevent sticking.
2. Boil the Potatoes:
In a large pot, bring salted water to a boil. Carefully add your baby potatoes and let them cook until they are fork-tender, which should take about 15-20 minutes. This means they should be soft enough to easily pierce with a fork!
3. Prepare to Smash:
Once they are done, drain the potatoes and let them cool just a bit—this makes them easier to handle. Then, place each potato on the prepared baking sheet, making sure to leave some space between them.
4. Smash the Potatoes:
Now comes the fun part! Using a potato masher or the bottom of a sturdy glass, gently press down on each potato to “smash” it until it’s about 1/2 inch thick. Just don’t go overboard; you want them smashed but not completely turned to mush!
5. Season and Bake:
Drizzle 2 tablespoons of olive oil evenly over the smashed potatoes. Then, sprinkle garlic powder, onion powder, salt, and pepper evenly over each one. This will give them wonderful flavor! Place the baking sheet in the oven and bake for about 20 minutes, or until the edges start to look golden and crispy.
6. Add the Cheesy Goodness:
After the first baking time, carefully remove the baking sheet from the oven. Evenly sprinkle shredded cheddar cheese and crumbled bacon over the hot potatoes. Place them back in the oven to bake for another 5-7 minutes, or until the cheese is melted and bubbly.
7. Finish Up:
Once they’re out of the oven, sprinkle with Parmesan cheese and fresh chives for that final touch. Now it’s time to serve them hot and enjoy the crispy, cheesy, and savory smashed potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon Gold or red potatoes are recommended for their creamy texture, you can use any type of potato you prefer. Russets or fingerlings work well too; just make sure to adjust the cooking time if using larger potatoes, as they may take longer to become tender.
Can I Make These Potatoes Vegan?
Yes! To make this recipe vegan, simply substitute the cheddar and Parmesan cheeses with a dairy-free cheese alternative, and skip the bacon or use a plant-based bacon substitute. The flavors from the garlic and onion powder will still keep them delicious!
How to Store Leftovers?
Store any leftover smashed potatoes in an airtight container in the refrigerator. They’ll last for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through, for that crispy texture again!
Can I Add More Toppings?
Definitely! Feel free to get creative with your toppings. Consider adding sautéed onions, bell peppers, or even jalapeños for some heat. You can also drizzle with ranch dressing or hot sauce before serving for an extra kick!
