These crispy cheesy smashed potatoes are the perfect blend of crunch and gooey goodness! With golden, crispy edges and a cheesy center, they’re bound to become a family favorite.
Honestly, who can resist a loaded potato that crunches and squeaks with cheese? I can’t stop sneaking bites while I cook! Serve them hot for a tasty treat any time.
Key Ingredients & Substitutions
Potatoes: Baby red or new potatoes work best for this recipe due to their creamy texture. If you can’t find these, Yukon Gold potatoes are a great alternative. They also get fluffy inside while remaining firm on the outside.
Olive Oil: I love using olive oil for the crispiness it adds. You can substitute it with avocado oil or melted butter if you prefer a richer flavor. Just remember, the oil is essential for that golden crunch!
Cheese: Sharp cheddar cheese gives a great flavor, but feel free to mix it up! Monterey Jack, Gouda, or even pepper jack can add a unique twist. If you’re looking for a non-dairy option, try a plant-based cheese shreds.
Bacon: Crumbled bacon adds a nice crunch and smokiness. If you’re vegetarian, consider using crispy chickpeas or a bacon-flavored seasoning for that savory kick.
Garlic & Onion Powder: These spices are key for flavor enhancement. If you’re out, use fresh minced garlic and onions instead, adjusting quantities based on your taste!
What’s the Best Way to Get Crispy Edges on the Potatoes?
Getting those crispy edges is crucial for this dish. Here are some tips to ensure you nail it:
- After boiling the potatoes, let them dry for a few minutes; this helps them crisp up in the oven.
- When smashing the potatoes, press down firmly but gently to keep them together. This increases their surface area, enhancing crispiness.
- Drizzling more olive oil right before baking is key; don’t skimp on it!
- Make sure your oven is fully preheated at 425°F (220°C). A hot oven is essential for that crispy finish.
Try these steps, and you’re on your way to perfectly crispy, cheesy smashed potatoes! Enjoy your cooking!
How to Make Crispy Cheesy Smashed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 1.5 pounds baby red or new potatoes
- 3 tablespoons olive oil (plus extra for drizzling)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
For Toppings:
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious side dish takes about 15-20 minutes of prep time and about 30 minutes to cook in the oven. So, you’ll need roughly 45-50 minutes total to prepare these crispy cheesy beauties!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 425°F (220°C). While it heats up, line a baking sheet with parchment paper or give it a light grease. This will help prevent sticking!
2. Boil the Potatoes:
Give the baby potatoes a good wash and scrub to remove any dirt. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender but not falling apart—this should take about 15-20 minutes.
3. Drain and Cool:
Once the potatoes are ready, drain them well and let them cool just enough to be handled. We want them warm, but not too hot to touch!
4. Smash the Potatoes:
Place the boiled potatoes on your prepared baking sheet, making sure to leave a little space between each. Take a flat-bottomed glass, a potato masher, or the bottom of a cup to gently press down on each potato. You want them flattened but still holding together—like a delicious little potato pillow!
5. Season Flavorfully:
Drizzle the smashed potatoes with some olive oil and sprinkle with garlic powder, onion powder, smoked paprika (if you’re using it), salt, and pepper. Make sure to coat them evenly for the best flavor!
6. Bake for Crispiness:
Pop the baking sheet in your preheated oven and bake for about 20 minutes. You want to see the edges getting nice and crispy—this is where all the magic happens!
7. Add the Cheese:
Take the baking sheet out of the oven and sprinkle a generous amount of shredded cheddar cheese over each smashed potato. Get ready for some gooey, cheesy goodness!
8. Bake Again:
Return the potatoes to the oven for another 5-7 minutes. You’re looking for the cheese to be melted and bubbly—yum!
9. Top with Bacon:
Once the potatoes are out of the oven, sprinkle the crumbled bacon right on top. This adds a wonderful crunch and flavor. You’ll love it!
10. Garnish:
Finish off with a sprinkle of freshly chopped parsley for a nice pop of color and flavor.
11. Serve and Enjoy:
Serve these hot as a side dish or a delightful appetizer. Everyone will want to know your secret for making them so crispy and cheesy—enjoy every bite!
Can I Use Other Types of Potatoes?
Definitely! While baby red or new potatoes are ideal, Yukon Gold or fingerling potatoes also work well. Just make sure they’re small enough to smash easily!
Is It Possible to Make This Recipe Ahead of Time?
Yes! You can boil and smash the potatoes a day in advance. Simply store them in the fridge until you’re ready to bake. When you’re ready, follow the same baking steps for crispy, cheesy goodness!
How Can I Make These Potatoes Vegetarian?
To keep the dish vegetarian, simply omit the bacon. For added flavor, sprinkle with nutritional yeast or use a smoky spice blend to mimic that delicious bacon flavor.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again!