Cheesy Smashed Potatoes

35 mins
Serves 6
https://sweetfamilymeals.com/recipe/cheesy-smashed-potatoes/

Directions

  1. 1Preheat your oven to 425°F (220°C).
  2. 2Line a large, rimmed baking sheet with parchment paper and set it aside.
  3. 3Fill a big pot with water, add a generous pinch of salt, and bring it to a boil.
  4. 4Add the baby potatoes and cook for 10–15 minutes, or until you can easily poke them with a fork.
  5. 5Drain the potatoes and place them on your baking sheet to cool for a few minutes.
  6. 6If some potatoes are large, cut them in half.
  7. 7For the whole potatoes, lightly score the tops with a small criss-cross using a knife to help them smash more evenly.
  8. 8Sprinkle about 1 tablespoon of shredded parmesan on the baking sheet where each potato will go.
  9. 9Place each potato right on top of the cheese.
  10. 10Cover each potato with a small piece of parchment or wax paper and gently press down with the bottom of a glass to flatten.
  11. 11After smashing, sprinkle each potato with your seasonings (like garlic powder, onion powder, paprika, salt, and Italian herbs).
  12. 12Top each potato with shredded mozzarella.
  13. 13Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly and the edges are golden and crispy.
  14. 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.