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Cheesy Smashed Potato Side Dish

Cheesy Smashed Potato Side Dish

Crispy oven baked smashed potatoes topped with melted cheddar and parmesan for an easy cheesy side dish
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

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.

Notes

1. Use baby red potatoes or fingerlings if needed. For extra crispness steam dry potatoes well and use enough oil. Swap cheddar for mozzarella Monterey Jack or gruyere. Add cooked crumbled bacon or sliced jalapenos for a loaded version

Nutrition

Calories: 280kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g