Cheesy Smashed Potatoes
Directions
- 1Preheat your oven to 425°F (220°C).
- 2Line a large, rimmed baking sheet with parchment paper and set it aside.
- 3Fill a big pot with water, add a generous pinch of salt, and bring it to a boil.
- 4Add the baby potatoes and cook for 10–15 minutes, or until you can easily poke them with a fork.
- 5Drain the potatoes and place them on your baking sheet to cool for a few minutes.
- 6If some potatoes are large, cut them in half.
- 7For the whole potatoes, lightly score the tops with a small criss-cross using a knife to help them smash more evenly.
- 8Sprinkle about 1 tablespoon of shredded parmesan on the baking sheet where each potato will go.
- 9Place each potato right on top of the cheese.
- 10Cover each potato with a small piece of parchment or wax paper and gently press down with the bottom of a glass to flatten.
- 11After smashing, sprinkle each potato with your seasonings (like garlic powder, onion powder, paprika, salt, and Italian herbs).
- 12Top each potato with shredded mozzarella.
- 13Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly and the edges are golden and crispy.
- 14Serve these cheesy smashed potatoes as a side, snack, or party appetizer, optionally with a side of cool, creamy tzatziki sauce.
Ingredients
- 1.5 lbs baby gold potatoes
- 2 oz shredded parmesan cheese
- to taste Salt
- to taste Garlic powder
- to taste Onion powder
- to taste Paprika
- to taste Italian herb seasoning
- 8 oz shredded mozzarella cheese
- to taste chives
- to taste chili pepper flakes
- as needed Lazy tzatziki dip
Equipment
large, rimmed baking sheetparchment paperpotforkknifewax paperglass
Tips
- Boil the potatoes until fork-tender so they smash nicely without breaking apart.
- Smash the potatoes gently, not too thin, to ensure they remain soft inside.
- Use cheese both under and over the potatoes for a crispy bottom crust and a gooey, melted top layer.
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