These Cheesy Smashed Potatoes are a game-changer for anyone who loves a melty, cheesy upgrade of the classic smashed potatoes. Golden, gooey cheese envelops smashed potatoes with perfectly crisp, brittle edges!
These Smashed Potatoes with cheese are TikTok’s latest obsession and it’s not hard to see why! Baby potatoes, smashed to perfection, are seasoned with bold spices and topped with a glorious trio of cheddar, mozzarella, and Parmesan.
These irresistible potatoes are creamy, crunchy, and utterly delicious—pure comfort food at its best!
The edges get just the right amount of crunch, while the centers stay buttery and soft. Served with my Avocado Crema or your favorite dipping sauce, this recipe works as an ideal side dish or appetizer at any gathering!
Unlike smashed potatoes which are fully roasted, these cheesy smashed potatoes have layers of cheese that bubble and brown to perfection. One crunchy and ooey-gooey bite, and you'll understand why they’re so amazing!
Looking for more viral TikTok recipes? Try my Chili Oil Noodles, Crispy Parmesan Potatoes or Jalapeno Popper Cucumber Salad.
Table of Content
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.
Instructions
Let's make this super easy cheesy smashed potatoes recipe!
- Boil the potatoes with salt until fork tender. Drain well.
- Toss with olive oil, Italian seasoning, garlic powder, smoked paprika, black pepper, and chili flakes.
- Line a baking sheet with parchment paper. Sprinkle mozzarella and cheddar on the sheet, place potatoes on top,
- Smash each potato with the bottom of a glass. Brush with leftover seasoned oil and sprinkle more cheese.
- Bake at 220°C (430°F) for 10-12 minutes until cheese melts. Broil for 1-2 minutes for crispy edges.
- Grate Parmesan over the baked potatoes, garnish with cilantro or parsley, and serve with my avocado crema dip.
Expert Tips
- Use small potatoes like baby potatoes or russet potatoes cut into quarters since this will make them easier to smash and crisp up.
- Make sure the potatoes are fully drained and dry before tossing them with seasonings.
- Cook the potatoes until they are fork-tender, but avoid overcooking so that they remain intact while smashing.
- Broil the cheesy potatoes for 1-2 mins on the top rack for extra crispy edges.
Variations
- Keep it simple by making regular Smashed Potatoes. Season with just olive oil, salt and pepper and follow the rest of the recipe as usual.
- You can make Loaded Smashed Potatoes by adding sour cream, chopped green onions, shredded cheese, and vegan bacon bits after melting the cheese on the smashed potatoes.
- Or zhuzh it up by pressing small smashed potatoes into muffin tins or small cups, creating crispy potato "cups". Then fill them with toppings like sour cream, salsa, or even a dollop of guacamole.
- Play with the seasonings to include more interesting flavors into the cheesy smashed potato. You an add some fresh rosemary, thyme, or basil.
Storage
You can store leftover cheesy smashed potatoes in an airtight container in the fridge for up to 2-3 days.
Reheat the cheesy potatoes at 350°F (175°C) for 10-15 minutes in an oven or for 5-6 minutes in an air fryer until they are hot and crispy.
I don’t recommend freezing the potatoes, because they become mushy when thawed.
What To Serve With Cheesy Smashed Potatoes
- As a Side Dish or Appetizer: Pair with your favorite protein like grilled chicken breast or fried chicken schnitzel, hot honey wings, sandwiches like my breakfast croissant sandwich or crispy chicken sandwich, or roasted vegetables for a complete fulfilling meal.
- Party Food: You can also arrange them on a platter as an easy-to-share appetizer at your potluck or as a gameday snack. Include more finger food like my jalapeno popper wonton cups, salt and pepper wings, mini peri per pizzas and coconut date balls.
- With Dipping Sauces: Serve alongside my avocado crema, sour cream, or a ranch dip for extra flavor.
- Salad Addition: These easy cheesy potatoes also pair amazingly with salads, whether it’s a hearty one like Grilled Chicken Caesar Salad or a creamy jalapeno cucumber salad.
- Beverage Pairings: Complete your meal with refreshing beverages like virgin mango mojito, or strawberry basil lemonade. For a cozy vibe, pair these cheesy smashed potatoes with Masala Chai or Caramel Latte!
FAQ
Make sure to boil the potatoes until they are fork-tender but still firm enough to hold their shape. Avoid overcooking or boiling them for too long, as this can make them too soft and prone to falling apart.
For the best smashed potatoes, opt for waxy or all-purpose potatoes like Yukon Gold, red potatoes, baby potatoes, or fingerlings. These varieties hold their shape well and have a creamy texture when cooked, making them perfect for smashing and roasting. Avoid starchy potatoes like Russets, as they tend to fall apart.
For super crispy potatoes, skip the cheese initially and roast the potatoes on their own for 20-30 minutes, flipping halfway through. Once they’re golden and crisp, add the cheese on top and broil just until it melts and bubbles.
Yes, replace the cheddar, mozzarella, and Parmesan with dairy-free or vegan cheese alternatives.
More Easy Potato Recipes
Are you a potato lover? Then you'll love these:
- Batata Harra (Spicy Lebanese Potatoes)
- Parmesan Crusted Potatoes
- Kartoffelpuffer (German Potato Pancakes)
- Masala Fries
- Potato and Cheese Balls
📖 Recipe
Cheesy Smashed Potatoes
Ingredients
- 580 g (1.28 lbs) baby potatoes see note
- 3 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ¾ teaspoon sea salt
- ½ teaspoon crushed red pepper
- ½ teaspoon smoked paprika
- ½ cup cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese freshly grated
- fresh cilantro or parsley to garnish
Instructions
- Boil the potatoes in a large pot of salted water until fork tender, takes around 15-20 minutes, depending on the size.
- Preheat oven to 220°C (430°F).
- Drain the water from the pot, pat dry and excess moisure and transfer the boiled potatoes to a large mixing bowl. Drizzle with oil and add your preferred seasoning, tossing until evenly coated.
- Line a large baking sheet with parchment paper.
- Sprinkle a layer of mozzarella and cheddar cheese onto the prepared baking sheet where each potato will be placed. Place one potato on top of the cheese and gently smash it using the bottom of a glass. Brush the smashed potato with the remaining seasoned oil, then sprinkle additional mozzarella and cheddar cheese on top. Repeat this process for all the potatoes.
- Bake the potatoes in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly. For extra crispy edges, broil the potatoes for 1–2 minutes on the top rack.
- Remove from the oven and immediately grate Parmesan over the potatoes. Garnish with chopped cilantro or parsley and serve with avocado crema.
Video
Notes
- Use any kind of waxy potato with skin on, like fingerling, baby potatoes or Yukon gold. If using bigger potatoes, cut them into quarters after they are boiled.
- Store leftover cheesy smashed potatoes in an airtight container in the fridge for 2-3 days. Reheat at 350°F (175°C) in the oven for 10-15 minutes or in an air fryer for 5-6 minutes until hot and crispy. Freezing is not recommended, as the potatoes turn mushy when thawed.
Nutrition
PIN IT FOR LATER
Jamie J says
This recipe is bomb.
Qashang says
Thank you! Glad you liked it. 🙂