We all need this comforting Cheesy Smashed Potatoes to begin or end the week. These Cheesy Smashed Red Potatoes are very easy to make side dish for Holiday dinner.
Potatoes are such a versatile vegetable and it is one of the best choices for appetizers. There are not many people who don’t like potatoes and when cooking for a crowd, this definitely is a choice of vegetable to go.
My little one is a die-hard fan of potatoes and would love for me to make it every day. Well, it sort of happens that even the parents love potatoes and when I make them, we end up eating it way more than we should be.
These oven baked cheesy roasted smashed potatoes are really addictive and even if you are not a big potato fan, you will end up eating a ton of these. The only consolation I had for myself after I ate way too many of these smashed potatoes were that, at least they are baked and not fried.
I have used the basic seasoning here like salt, pepper and garlic powder for the potatoes, but you could try out different other combinations. I also used some Mexican blend cheeses on top, which can be very replaced with parmesan. All it needed was some sour cream to go with it, but I am thinking of making something more garlicky next time (like garlic aioli) to go with it.
Make sure you shop for some really tiny potatoes. I used red potatoes here, but the yellow potatoes should work well. Just make sure you hunt for similar sized, small potatoes. If you happen to have some larger baking potatoes in hand, try this Spicy Scored Baked Potatoes as well.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.
Potatoes - We need tiny potatoes to use for this Roasted smashed potatoes recipe. I have used red potatoes as they have very thin skin and also they cook evenly.
Seasonings - Salt, Pepper and garlic powder is essentially what I used in the recipe.
Oil - We need to brush the potatoes liberally with oil. So use any cooking oil of your choice. I used olive oil.
Cheese - These are Cheesy roasted smashed potatoes. I used Mexican blend cheese to top the potatoes.
Garnish - I used cilantro and some sour cream when serving as garnish for these Red smashed potatoes.
Step by step process
- Boil water in a large pot and add salt to the water. Place the potatoes in boiling water and cook until the potatoes are fork tender. Make sure that they are not mushy, but cooked all the way through. It took me about 25 minutes.
- Drain the potatoes and let it cool down a bit.
- Grease a baking sheet and place the potatoes on the sheet.
- Using the back of a glass or a cup, press down on each potato to flatten it. Make sure they still are in one piece and just smashed.
- Brush liberally with olive oil and season with salt, pepper and garlic powder.
- Bake at 425 F, for about 10 – 12 minutes. Now take the pan out and flip the crispy red smashed potatoes and brush them with olive oil again. If preferred, season again with salt and pepper and bake for 10 to 12 more minutes or until golden brown and the edges are crispy.
- Sprinkle cheese on the potatoes and bake them for 2 to 3 minutes more or until the cheese has melted.
- Garnish with cilantro and serve the Crispy smashed potatoes with a dollop of sour cream.
Expert Tips and FAQ's
- Use the smallest kind of potatoes that you find. I prefer to use the red ones because they have a very thin skin and also they cook evenly.
- Boil the red potatoes just until they are fork tender. If they cook too much they might not hold their shape when smashing.
- Season the potatoes liberally before they go into the oven, as this is the only time they get their seasoning.
- Bake them until they are very crispy.
- Serving toppings are optional but they add a nice flavor to the roasted smashed red potatoes.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Cheesy Smashed Red Potatoes - Oven Baked
Equipment
- Oven
Ingredients
- 15 pieces Red tiny potatoes
- Salt – to taste
- Pepper – to taste
- 2 tsp Garlic powder
- 5 tbsp Olive oil
- ¼ cup Mexican blend cheese
- Sour cream – to serve
- Cilantro – to garnish
Instructions
- Boil water in a large pot and add salt to the water. Place the potatoes in boiling water and cook until the potatoes are fork tender. Make sure that they are not mushy, but cooked all the way through. It took me about 25 minutes.
- Drain the potatoes and let it cool down a bit.
- Grease a baking sheet and place the potatoes on the sheet.
- Using the back of a glass or a cup, press down on each potato to flatten it. Make sure they still are in one piece and just smashed.
- Brush liberally with olive oil and season with salt, pepper and garlic powder.
- Bake at 425 F, for about 10 – 12 minutes. Now take the pan out and flip the potatoes and brush them with olive oil again. If preferred, season again with salt and pepper and bake for 10 to 12 more minutes or until golden brown and the edges are crispy.
- Sprinkle cheese on the smashed red potatoes and bake them for 2 to 3 minutes more or until the cheese has melted.
- Garnish with cilantro and serve the crispy smashed potatoes with a dollop of sour cream.
Notes
- Use the smallest kind of potatoes that you find. I prefer to use the red ones because they have a very thin skin and also they cook evenly.
- Boil the red potatoes just until they are fork tender. If they cook too much they might not hold their shape when smashing.
- Season the potatoes liberally before they go into the oven, as this is the only time they get their seasoning.
- Bake them until they are very crispy.
- Serving toppings are optional but they add a nice flavor to the roasted smashed red potatoes.
Cathleen says
I used to make smashed potatoes every day, but I always made it on the stove. I love how this one is made in the oven! Definitely will be on my regular rotation from now on, thank you so much for the recipe 🙂
Sandhya Ramakrishnan says
Cathleen, do give this a try and you will love it. Saves us some hands on time.
Lisa says
This is one of my absolute favorite ways to enjoy potatoes. Love that crispy exterior and tender, soft center. Perfection. Thanks!
Sandhya Ramakrishnan says
I love these too and they are so simple to make.
Tara says
Yum, I love smashed potatoes! Yours look amazing, especially with all of that cheese and paired with the sour cream/cilantro.
Sandhya Ramakrishnan says
Thanks Tara!
Michelle says
Smashed potatoes are so amazing, and adding cheese to it? Absolutely brilliant!
Sandhya Ramakrishnan says
Thank you! The cheese adds a lot of flavor.
Shashi says
Yum - I love your use of Mexican cheese in this - adds so much flavor to these smashed potatoes!
Sandhya Ramakrishnan says
Thanks Shashi!
ManilaSpoon says
This is the perfect side dish for any mains!! Love this!
Kathy McDaniel says
I love smash potatoes! The combination of textures is amazing. From the crispy bits to the creaminess of the center. This is a perfect dish to serve as an appetizer or as part of a main dish. Super yum!!
Kylee from Kylee Cooks says
This is my all time favorite way to serve potatoes! Smash em up and roast em. SO much flavor!
Anne Murphy says
Those look fun! I can see them as a side dish with a plain meat that needs a little oomph... I love the crispness!
GiselleR @ ExSloth.com says
Oh this sounds/looks amazing. I bought a bunch of potatoes this week but didn't actually use them for anything. Def giving this a try one night this week!
Amy Katz from Veggies Save The Day says
Looks like I need to run to the store for some potatoes! Your recipe looks so delicious!
Byron Thomas says
Oh, I love the simplicity of this dish! What a great appetizer or even a great side dish. I imagine these things could be dolled up too to fit any occasion. Like, adding crumbled bacon or sliced green onions. Or finely diced tomatoes and shredded lettuce. I cant' wait to try these - and baking rather than frying is even better!
Sara | Modern Little Victories says
I love potatoes in any way shape or form but these look like some of the best!
Daniela Anderson says
There is nothing I love more than potatoes and cheese, I could happily survive on them only and would not even complain once. I really want to make these smashed potatoes for my little one, although she adores cheese just like mummy, I can't seem to get her to eat potatoes, so I am thinking that I could probably trick her if they are nice and cheesy.Such a great recipe, I just love it!
Gloria @ Homemade & Yummy says
Ok...so as a potato lover...this is a winner!! These would work both as an appetizer or side dish. Heck, I would even serve them with brunch. Thanks for the great recipe...I have to make these soon.
Hanady | Recipe Nomad says
Lol love the logic that you baked them so you can eat as many as you want! I'm going to incorporate this philosophy too on these. They look and sound outstanding!!
Marlynn | UrbanBlissLife says
I do love how versatile potatoes are. These smashed potatoes look like a great side dish for one of our family weeknight dinners!
Megan Marlowe says
I love smashed potatoes because you really get all those crispy little parts making them the perfect counterpart to the creaminess of the potato. And I of course love cheese, so I love this recipe!
Sarah @ Champagne Tastes says
I've never made smashed potatoes before! (Or eaten them).. I do love potatoes pretty much any way I can get them, so I'm sure these would be fantastic!
[email protected] says
I really love potatoes as well and it can be boring eating them the same old way. I need to try these smashed potatoes. They have everything I love including cheese 🙂
Julie | Bunsen Burner Bakery says
I love smashed potatoes! Those crispy bits along the edges are the best part. 🙂
Pam says
I love potatoes as a side dish because they're basically the ultimate comfort food. This takes that to a whole new level. Yum!
Adriana Lopez Martn says
Potatoes are such a wonderful ingredient. You can cook them in so many ways and never fails they are always good. This smashed potatoes you are suggesting look delightful