The Best Cheesy Smashed Potatoes

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Potatoes are on the top of my vegetable list because they are gluten free and packed with nutrients and vitamins. We like to jazz them up by smashing them, adding cheese to both sides and lots of seasonings. They are a phenomenal potato recipe!

For this recipe, I recommend using small new potatoes or creamer potatoes. If not, you will have to boil then slice the potatoes in half. Some of my potatoes were okay as is and others I had to cut in half. Whatever you do though, make sure you don’t over boil the potatoes. Another viral recipe you will love is my Viral Crispy Smashed Potato Salad recipe.

I added shredded parmesan to the bottom of each smashed potato to add extra flavor and extra crisp! If you like this recipe, you will love my Pizza Smashed Potatoes or my Broccoli Smashed Potato Cups!

The best garnish for this side dish is some fresh chives or chili pepper flakes. This recipe is also ideal for parties as an appetizer or as a healthy snack for the kids. They won’t be able to resist these delicious and cheesy taters. If your looking for similar veggie recipes, you should check out my Crispy Parmesan Smashed Brussel Sprouts or my Smashed Broccoli Chips.

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The Best Cheesy Smashed Potatoes

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4.29 from 7 votes

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

These cheesy smashed potatoes are the best way to enjoy potatoes. Both super crispy and uber cheesy, you'll be coming back for seconds!

Equipment

• large pot
• large rimmed baking sheet

Ingredients 

US CustomaryMetric

• 1½ lbs baby gold potatoes
• 2 oz shredded parmesan cheese
• salt, garlic powder, onion powder, paprika + Italian herb seasoning, to taste
• 8 oz shredded mozzarella cheese
• optional garnish: chives + chili pepper flakes
• Dip: Lazy Tzatziki

Instructions

• Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper and set aside.
• Bring a large pot of salted water to a boil. Add in the potatoes, bring water back to a boil and cook for 10-15 minutes or until fork tender. Time varies with the size of your taters. Remove promptly and transfer to the pan to cool slightly.
• I had to cut some of my larger potatoes in half but if you have tiny potatoes, you can skip this. For the unsliced potatoes, I recommend scoring them in a criss cross pattern – so that they smash flatter or don't fall apart.
• First layer: add about 1 tablespoon shredded parmesan, then put the potato on top of the cheese. Cut a small square of wax paper or parchment paper. Cover the potato and THEN press down with the bottom of a glass to flatten (this prevents the glass from sticking and thus dismantling the potatoes). Flatten them as much as you can with out destroying them. Remove the small piece of parchment paper and repeat the process with the remaining potatoes. Next add the seasonings to each potato and then top em with mozzarella. Bake em for 15 minutes or until golden brown on top.

Notes

1. Store leftovers in an airtight container.
2. You can use vegan cheeses if your lactose intolerant or vegan.
3. I used my Lazy Tzatziki as a dip here but another great one is the classic sour cream and chives!

Nutrition

Calories: 238kcal | Carbohydrates: 21g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 395mg | Potassium: 515mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 22mg | Calcium: 316mg | Iron: 1mg

Author: Stella Drivas