Easy Cheesy Smashed Potatoes Oven Baked Crispy
My Cheesy Smashed Potatoes recipe is perfect for anyone craving crispy, cheesy comfort food. Made with baby or small potatoes, olive oil, and simple seasonings, these crispy-edged, melty cheese-covered potatoes are an easy oven-baked side dish. Enjoy all the crunch and flavor of fried potatoes without the grease in this go-to dinner staple!
Why You’ll Love This Crispy Smashed Potatoes with Cheese Recipe
- Crispy and cheesy: These smashed potatoes have perfectly crispy edges topped with melty cheese.
- Simple ingredients: Made with baby potatoes, olive oil, and a few basic seasonings you already have.
- Easy to make: No deep frying needed—just bake for a crunchy, flavorful side dish or snack.
- Versatile serving options: Perfect as a side for dinner or as a snack with your favorite dipping sauce.
Ingredients & Substitutions
Here is everything you need to make my easy smashed potato sauce:
Potatoes: You can use your favorite variety of petite potatoes, including baby yukon gold potatoes and small red potatoes. Substitute with sweet potatoes or fingerling potatoes for a different flavor and texture.
Light Olive Oil: Use avocado oil, melted coconut oil, or virgin olive oil instead.
Paprika: Replace with smoked paprika or chili powder for a different twist.
Garlic Powder: Use 2-3 fresh minced garlic cloves or garlic salt (adjust the added salt if using garlic salt).
Onion Powder: Substitute with 1/4 cup finely chopped fresh onions or onion flakes.
Salt: Use sea salt, kosher salt, or a salt substitute as needed.
Black Pepper: Replace with white pepper or a pinch of cayenne pepper for added heat.
Shredded Cheese: Use any melty cheese like mozzarella, Monterey Jack, or a vegan cheese alternative for dairy-free options. You can also use pre-shredded cheddar cheese but it won’t melt as well as block cheese you grate yourself.
How to Make the Crispiest Smashed Potato Recipe
Here are easy, detailed, step-by-step instructions for making the best-tasting cheesy smashed potatoes recipe. The simple ingredients are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Potatoes
Preheat your oven to 425°F (220°C).
Wash and clean mini potatoes. Place the potatoes in a steamer basket over boiling water and steam for about 15-20 minutes, or until they are fork tender. You can also boil them in a large pot. Drain and dry the boiled potatoes with a towel.
In a large bowl, combine the light olive oil, paprika, garlic powder, onion powder, salt, and a dash of pepper. Add the potatoes and stir until they are well coated. Spread the potatoes on a baking sheet lined with parchment paper in a single layer. Use the bottom of a mason jar or the bottom of a glass jar to gently smash each potato until they are about 3/8 inch thick. This is optional, but you can sprinkle flaky sea salt on top of the smashed potatoes if you like them extra salty.
Step 2: Bake the Smashed Potatoes
Place the sheet pan in the preheated oven and bake for 10 minutes. After 10 minutes, remove the baking sheet from the oven and sprinkle the shredded cheese evenly over the potatoes. Return the baking sheet to the oven and bake for 10 more minutes or until the cheese is melted and the potatoes are crispy and golden brown.
Remove from the oven and let cool slightly before serving.
Potato Types: While mini potatoes work best, you can also use larger potatoes cut into smaller pieces. Just adjust the steaming time accordingly.
Steaming Alternatives: If you don’t have a steamer basket, you can boil the potatoes until tender. Just be careful not to overcook them.
Smashing Tip: When smashing the potatoes, be gentle to avoid breaking them apart completely. A glass jar works well because you can see through it to the potato underneath.
Extra Crispiness: For even crispier potatoes, flip them halfway through the initial baking time before adding the cheese.
Delicious Ways to Serve Your Smashed Potatoes
- Herbed Delight: Top the hot, crispy smashed potatoes with a sprinkle of chopped green onions and fresh rosemary for a burst of fresh flavor.
- Old Bay Seasoning: Before baking, add a sprinkle of Old Bay seasoning to the potatoes for an extra kick of flavor.
- Garlic Butter Finish: Drizzle seasoned garlic butter over the finished potatoes for a rich and savory addition. To make, simply melt butter and mix in minced garlic and your favorite herbs.
- Leftover Transformation: Reheat leftover cheesy smashed potatoes and serve them with a dollop of sour cream and a sprinkle of green onions for a quick and delicious side dish.
- Cheesy Variations: Experiment with different cheeses like mozzarella, Monterey Jack, or a sharp cheddar to change up the flavor profile.
- Ultimate Comfort Food: Top the potatoes with a drizzle of melted butter and a sprinkle of fresh rosemary for a comforting and flavorful dish.
- Savory Breakfast: Use leftover smashed potatoes as a base for a breakfast hash, adding scrambled eggs, green onions, and a sprinkle of cheese.
- Gourmet Touch: Serve the crispy outsides of the potatoes with a side of seasoned garlic butter for dipping, enhancing their delicious flavor.
Do you love savory snacks? Check out more of my easy and nutritious savory snack recipes:
Easy Cheesy Smashed Potatoes Oven Baked Crispy
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons light olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- dash black pepper
- 2 cups shredded cheese
Instructions
- Preheat your oven to 425°F (220°C).Wash and clean mini potatoes. Place the potatoes in a steamer basket over boiling water and steam for about 15-20 minutes, or until they are fork tender. You can also boil them in a large pot. Drain and dry the boiled potatoes with a towel.
- In a large bowl, combine the light olive oil, paprika, garlic powder, onion powder, salt, and a dash of pepper. Add the potatoes and stir until they are well coated. Spread the potatoes on a baking sheet lined with parchment paper in a single layer. Use the bottom of a glass jar to gently smash each potato until they are about 3/8 inch thick. This is optional, but you can sprinkle flaky sea salt on top of the smashed potatoes if you like them extra salty.
- Place the sheet pan in the preheated oven and bake for 10 minutes. After 10 minutes, remove the baking sheet from the oven and sprinkle the shredded cheese evenly over the potatoes. Return the baking sheet to the oven and bake for 10 more minutes or until the cheese is melted and the potatoes are crispy and golden brown.Remove from the oven and let cool slightly before serving.
These crispy bits are heaven. Love them, and didn’t last in this household. I definitely recommend these. My 15 y.o. picky eater thinks they are life..❤️ So I’m on crispy duty, but worth it. Thank you Nicole for moving my picky one to something else.
Thank you for this recipe. I baked it for my sister’s birthday and my family loved it. Everything was perfect. I’m going to try the avocado bread next.
I like the way you provide the steps to your recipes. Simple and calm. 😁
Hi Angeli, thank you so much for the review! I’m so glad your family loved it 🙂 Let me know what you think of the avocado bread.
Love these!!! Finally a recipe for smashed potatoes that aren’t dripping with oil. The cheese is so good and the crispy edges are the best part! Will make again 🙂
Thank you for the review, Natasha! I’m so glad you love them, too 🙂
I’m so excited to share this recipe with you! They equally satisfying as french fries but so much healthier 🙂