Crispy Cheesy Smashed Potatoes Recipe
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.
Video
Notes
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)