These Smashed Potatoes are small red potatoes boiled until slightly soft, smashed, and basted with a seasoned garlic butter. Then before being roasted for the second time in the oven, they’re topped generously with cheese and chives. It’s a delicious and super easy potato side dish for any night of the week and one you’ll add to your regular menu rotation.
I don’t know about you, but I’m always looking for new side dish recipes to serve to the family.
I get stuck in a side dish rut, serving the same thing over and over and over again.
Usually it’s steamed broccoli, a spinach salad or some steamed green beans.
Yes, we’ll have mashed potatoes with the occasional steak or roast, but other than that…BORING!
SAVE THIS ROASTED POTATOES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I’ve determined that my lack of attention to side dishes happens mostly because I spend so much time making the main course, that I honestly don’t give a darn about what accompanies it.
But I think with this side dish I struck gold! hee hee
Get it? Ruby gold potatoes . . . I struck gold? Oh, never mind.
Look at how beautiful these babies are!
It was fun to smash them after they were soft.
It’s the little things in life, you know?
Then I added the butter, garlic and Old Bay seasoning.
YUM!
The sprinkling of the cheese was the piece de resistance!
Why You’ll Love This Recipe
- Simple & Quick: With pantry ingredients and easy prep, this recipe comes together in no time!
- Gluten-free: These cheesy smashed potatoes are naturally gluten-free.
- Perfect Pairing for Any Meal: This recipe works effortlessly with a variety of main dishes, making it a perfect side dish or appetizer. Add these to my chicken shawarma bowl or serve alongside some crispy fish pakoras (fritters). See more Serving Ideas!
Ingredients
See recipe card for quantities.
- Potatoes – Use waxy potatoes like baby potatoes, fingerlings, or yukon gold potatoes, cut into quarters. The skin gives smashed potatoes texture.
- Olive Oil – To make the seasoning stick. You can swap with vegetable oil or avocado oil.
- Seasonings – You can customize your seasonings and even keep it simple with salt and pepper. Here’s what I have used:
- Sea Salt & Black Pepper – I use ground black pepper. Sea salt enhances the flavor, but regular table salt and kosher salt will work just as well.
- Crushed Red Pepper – Adjust the amount to your preferred spice level.
- Smoked Paprika – Substitute with sweet paprika for less intensity or cayenne pepper for more.
- Garlic Powder
- Italian Seasoning – or just use dried oregano if you don’t have any.
- Cheddar Cheese – Shred a block of cheddar cheese to achieve a finer melt or use pre-shredded cheddar. Sharp or mild cheddar both work here.
- Mozzarella Cheese – Opt for low-moisture mozzarella because it melts smoothly without providing excess moisture. Don’t use fresh mozzarella because its high moisture content may affect the dish’s crispiness.
- Parmesan – Freshly grate the Parmesan cheese instead of going for pre-shredded or powder form.
- Garnish – Sprinkle fresh cilantro, parsley or chives to finish it off and serve with my Avocado Cream Sauce for dipping.
Potato Side Dishes
I love my green veggies as much as the next girl but sometimes you just need a potato side loaded with all the good stuff.
When I say “good stuff” I mean butter and cheese, of course!
Potatoes also have the huge benefit of being super economical meaning they’re perfect for feeding a crowd.
Maybe that’s why, around the holidays, I’m always looking for interesting and delicious potato recipes to try.
Looking for more ideas for potato side dishes beyond the ordinary mashed, baked and fried?
Check out these Scalloped Hasselback Potatoes and these Roasted Thyme Blue Potatoes for something a little different.
If you want a spin on your classic favorite potato recipes, you’re sure to like Vanilla Mashed Potatoes and my Twice Baked Potato recipes, too.
While you’re here don’t forget to check out my Loaded Red Bliss Potato Salad and the simple but oh-so-tasty Oven Roasted Potatoes.
I know what I’m serving alongside the main course at dinner tonight!
Oh boy, and if you like rosemary?
\Stop what you’re doing and go make these Rosemary Potato Fingers!
How can you go wrong with potatoes + herbs?
Also, be sure to visit my round-up of 40+ Potato Side Dishes for more delicious potato recipe ideas!
Moving on to the sweet potato world for a moment: I LOVE whipping up a pan of Maple Roasted Sweet Potatoes, Molasses Glazed Sweet Potatoes or my blogging friend Rebecca’s Melting Sweet Potatoes especially for Thanksgiving and holiday meals.
How do you make smashed red potatoes?
Making smashed potatoes is OH so much fun! It’s like if mashed potatoes and roasted potatoes fell in love and had a delicious tater baby.
Am I going too far?
- Boil the potatoes until they’re tender, about 15 minutes.
- Toss with some olive oil, salt, and pepper.
- Place them on a rimmed baking sheet, and press them to about ¼ – ½-inch in thickness
- In a small bowl, mix together the melted butter, Old Bay seasoning, and garlic. Baste each potato with the butter.
- Bake at 500° for 5-7 minutes.
- Sprinkle each potato with chives, cheese and more chives.
- Bake for an additional 5-7 minutes, until cheese has completely melted.
What can I use to smash these oven roasted potatoes?
You can use either a potato masher, like this one or a heavy flat bottomed glass.
Personally, I prefer the potato masher, because it breaks up more of the potato when I press it down.
You just have to make sure you don’t press too hard into the potato or it will break apart too much and become stuck in the masher.
I learned that the hard way. haha
Cheesy Potatoes
What makes this potato recipe even better is all combination Monterey Jack and Colby cheese baked on top. I also season the spuds with Old Bay seasoning, freshly ground pepper and chives.
And garlic. Can’t forget the garlic!
I mean, I suppose you could and the potatoes would still taste good–but everything’s better with plenty of garlic, am I right?
I like to take one extra step and put chives UNDER the cheese layer of the potato as well as on top before these puppies go into the oven.
This ensures that all the chives don’t fall right off the potatoes when you plate them.
This smashed potato recipe uses both olive oil and butter to create a potato with an amazingly crisp exterior that’s soft, fluffy and creamy when you bite into it.
FAQs
How do I store my Smashed Potatoes with Cheese?
Let your smashed spuds cool completely then put them in an airtight container. They should keep for up to 5 days in the fridge. You can reheat them in the microwave for a minute or two, or the oven set to 350°F for 5-7 minutes.
Why do I have to let the potatoes dry?
This ensures the olive oil will stick to them and they are properly coated. (Oil and water don’t mix.)
Can I use different potatoes?
You’ll want to use small potatoes; they’re easier to smash and eat. With that in mind, you can either go with the red ones used in this recipe or gold potatoes.
How do I ensure even cooking?
Use potatoes that are all the same size. Larger spuds can be cut in half. Also, when boiling the potatoes don’t overfill the pot. One layer of potatoes will do at a time.
Why aren’t my potatoes very crispy?
Are you using enough oil and/or butter mixture? On top of tossing the potatoes with oil, I usually pour some more oil in the pan. I also err on the side of too much garlic butter mixture when brushing the potatoes individually. Last, increase the temperature to 500°F.
