Cheesy smashed potato side dish is one of my favorite ways to do potatoes when I want something crispy around the edges but still soft in the middle. It’s simple, it’s familiar, and the cheese makes it feel a little more special than plain roasted potatoes.
My take is heavy on that cheddar + parmesan combo, with a little garlic powder to keep it savory. You get crunchy bits, melted cheese, and just enough seasoning that you don’t need much else on the plate.
I like these with anything from burgers to roast chicken, and they’re especially good when you want an easy oven side that looks like you tried harder than you did. I almost always serve them with sour cream and a sprinkle of herbs.
Why You’ll Love This Recipe
Crispy edges: Smashing the potatoes gives you all those uneven surfaces that turn golden and crunchy in the oven.
Cheese in every bite: Sharp cheddar melts into the little cracks, and parmesan adds that salty, toasty finish on top.
Weeknight friendly: It’s an easy side dish that doesn’t need a bunch of prep or fancy ingredients.
Easy to serve: These go straight from the pan to the table, and sour cream makes them feel a little more “done” without extra work.
Flexible toppings: You can keep them simple with herbs, or turn them into a loaded situation with bacon or jalapeños.
Ingredients You’ll Need
Potatoes
- Baby Yukon gold potatoes: I like these because they stay creamy inside and roast up really nicely. Baby reds or fingerlings work too if that’s what you have.
- Kosher salt: This is for the boiling water, and it’s worth it. It seasons the potatoes all the way through instead of just on the outside.
- Water: Just enough to cover the potatoes so they cook evenly.
Smash and roast
- Olive oil: Helps with crisping and gives a nice roasted flavor. Use a decent one, but it doesn’t need to be fancy.
- Unsalted butter: I love a little butter here because it browns and makes the potatoes taste richer. Unsalted keeps the salt level easy to control.
- Garlic powder: This is the simple, reliable option for even garlic flavor across the whole pan.
- Black pepper: A little pepper is nice with the cheese and keeps the potatoes from tasting flat.
- Salt: Season to taste at the roasting stage since the potatoes already got salted in the water.
Cheese and toppings
- Sharp cheddar cheese: Sharp cheddar is my pick because it still tastes like cheese after baking. Monterey Jack, mozzarella, or gruyère are all good swaps.
- Parmesan: Use grated parmesan for easy coverage. It adds that salty bite and helps the top brown.
- Fresh chives: These are mild and oniony, and they really work with sour cream. Green onion is fine too.
- Sour cream: Optional, but I think it makes the whole thing better. Plain Greek yogurt works in a pinch.
- Fresh parsley: Just a little on top makes them look fresh and keeps the cheese from feeling too heavy.
Recipe Instructions
- Preheat the oven: Heat the oven to 425°F and line a large baking sheet with parchment paper.
- Boil the potatoes: Add the potatoes and kosher salt to a large pot, cover with water, bring to a boil, then simmer until fork tender, about 15 to 20 minutes.
- Drain and dry: Drain the potatoes well, then let them steam dry in the colander for about 5 minutes.
- Smash the potatoes: Transfer the potatoes to the baking sheet and space them apart. Use a flat-bottom cup to smash each potato to about 1/2-inch thick.
- Season the potatoes: Brush or drizzle the smashed potatoes with olive oil and melted butter, then season with garlic powder, black pepper, and salt to taste.
- Roast: Roast until deep golden and crisp, about 25 to 30 minutes. Flip once halfway through if you want more even browning.
- Add the cheese: Sprinkle the cheddar and parmesan over the potatoes, then return to the oven until the cheese melts, about 5 to 8 minutes.
- Broil (optional): For extra browning, broil for 1 to 2 minutes, watching closely so the cheese doesn’t burn.
- Serve: Top with chives and parsley and serve hot with sour cream on the side, if using.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Let the potatoes steam dry. Don’t rush that five minutes in the colander. Drier potatoes crisp up better once they hit the hot pan.
Use enough oil. The oil (plus a little butter) is what helps the craggy edges brown instead of just drying out. If the pan looks dry, add a small drizzle.
Smash to an even thickness. About 1/2-inch is the sweet spot for me. Too thin and they can get a little brittle; too thick and they won’t crisp as much.
Season after smashing. The seasoning sticks better and gets into all the little cracks. I usually taste one at the end and add a pinch more salt if needed.
Watch the broiler closely. If you broil at the end, stay right there. The difference between browned cheese and burnt cheese is quick.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Burgers: These are great with smash burgers, turkey burgers, or veggie burgers. I like adding extra chives and a bigger dollop of sour cream on the side.
- Roast chicken: Serve with a simple roast chicken or rotisserie chicken and a green veg like broccoli or green beans. It’s an easy dinner plate.
- Steak: A skillet steak or grilled steak works really well here. The potatoes basically replace fries, but with more crunch.
- Sandwiches: Pair them with a deli-style sandwich, pulled chicken, or a simple BLT. They’re sturdy enough to hold up next to a hearty sandwich.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The potatoes will soften a bit in the fridge, but the flavor holds up well.
For reheating, I prefer the oven or air fryer so the edges crisp back up. A quick microwave works too, but they’ll be softer.
You can boil the potatoes ahead and keep them chilled until you’re ready to smash and roast. If they’re cold, you may need a few extra minutes in the oven.
If you want them longer-term, you can freeze individual portions in an airtight container. Thaw in the fridge overnight and reheat until hot.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use red potatoes or fingerlings?
Yes. Baby red potatoes and fingerlings both work well here. Just aim for similar-sized pieces so they boil at about the same rate.
Why do my smashed potatoes not get crispy?
The most common issue is extra moisture. Make sure you drain well and let them steam dry in the colander, then use enough oil on the pan so the edges can actually brown.
Can I swap the cheddar for a different cheese?
Definitely. Monterey Jack, mozzarella, or gruyère all melt well. If you use a milder cheese, I’d keep the parmesan because it adds a lot of flavor.
Do I have to flip them halfway through roasting?
No, it’s optional. Flipping gives you a little more even browning, but I sometimes skip it if I’m in a hurry and just let the bottoms get extra crisp.
What toppings go well besides chives and parsley?
Cooked crumbled bacon is great, and sliced jalapeños are good if you like a little heat. A drizzle of ranch or a sprinkle of everything bagel seasoning also works.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheesy Smashed Potato Side Dish
INGREDIENTS
Potatoes
- 2 lb baby Yukon gold potatoes
- 1 tbsp kosher salt
- water.
Smash and roast
- 3 tbsp olive oil
- 2 tbsp unsalted butter melted
- 2 tsp garlic powder
- ½ tsp black pepper
- salt to taste.
Cheese and toppings
- 1 cup shredded sharp cheddar cheese
- ½ cup grated parmesan cheese
- 2 tbsp chopped fresh chives
- sour cream for serving
- fresh parsley for garnish.
INSTRUCTIONS
Boil and dry
- heat oven to 425 F and line a large baking sheet with parchment
- add potatoes and 1 tbsp kosher salt to a large pot and cover with water
- bring to a boil then simmer until potatoes are fork tender 15 to 20 minutes
- drain well and let potatoes steam dry in the colander 5 minutes.
Smash and roast
- transfer potatoes to the baking sheet spaced apart
- smash each potato to about 0.5 inch thick using a flat bottom cup
- brush or drizzle with olive oil and melted butter then season with garlic powder pepper and salt to taste
- roast until deep golden and crisp 25 to 30 minutes flipping once halfway if desired.
Add cheese
- sprinkle cheddar and parmesan over the potatoes
- return to oven until cheese melts 5 to 8 minutes
- optional broil 1 to 2 minutes for extra browning while watching closely.
Serve
- top with chives and parsley and serve hot with sour cream if using.
