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Turn small potatoes into a crispy side dish with these Cheesy Smashed Potatoes, lightly smashed before baking under a layer of melted mozzarella and fresh chives.
With crisp exteriors and tender centers, this recipe also makes a good side dish for both kids and adults. The individual potato servings are also convenient for casual dinners or get-togethers when you want a side dish that’s easy to portion and share.
These smashed potatoes with cheese can be served with sour cream alongside chicken, steak, lamb, seafood, or vegetables for weeknight dinners. You can pair it with your prefered protein from my Main Dishes recipe collection.
If you enjoy cheesy side dishes, try my Crispy Parmesan Potatoes, Parmesan Chips, Cheesy Mashed Potatoes, or Easy Cheesy Popovers next.
Ingredients You’ll Need
- Potatoes: Small potatoes work best for this recipe because they’re easy to smash and cook quickly. I like using Yukon Gold potatoes, but small red or baby potatoes will also work.
- Olive Oil: Helps season the potatoes and gives them a crispier texture as they bake.
- Seasonings: You’ll need garlic powder, salt, and black pepper for simple seasoning.
- Mozzarella Cheese: Shredded mozzarella melts easily over the potatoes. You can shred it yourself or use pre-shredded mozzarella.
- Sour Cream: Perfect for serving on the side or spooning over the potatoes.
- Chives: Freshly chopped chives add a mild onion flavor and a fresh finish.
*See the recipe card for full information on ingredients and quantities.
How to Make Cheesy Smashed Potatoes
Step 1: Prepare the oven and baking tray. Preheat the oven to 425°F and lightly grease a 9 x 13-inch baking tray.
Step 2: Boil the potatoes until tender. Boil the potatoes in salted water for 15-20 minutes, or until tender. Drain them well.
Step 3: Season the boiled potatoes. Transfer the potatoes to a bowl and drizzle with olive oil. Season with garlic powder, salt, and pepper.
Step 4: Smash the potatoes. Arrange the seasoned potatoes on the prepared baking tray. Use a fork or potato masher to smash each one.
Step 5: Add cheese and bake. Top with mozzarella and bake for 15-20 minutes, until the cheese melts and the potatoes are crispy and brown.
Step 6: Garnish the potatoes and serve. Remove the cheesy smashed potatoes from the oven. Garnish with fresh chives and serve hot.
Sucess Tips
- Pick potatoes that are close in size. Choose small potatoes that are roughly the same size to help them finish cooking around the same time.
- Let the potatoes steam-dry. Leave them in the colander for a few minutes after draining to remove extra surface moisture before seasoning.
Alternative Cooking Methods
Air Fryer: After boiling, seasoning, and smashing the potatoes, arrange them in the air fryer basket in a single layer. Air fry at 400°F for 10-12 minutes. Add the mozzarella during the last 3-5 minutes and continue cooking until the cheese melts and the potatoes are crisp.
Stovetop: Heat a large skillet over medium-high heat. Add the boiled, seasoned, and smashed potatoes in a single layer and cook in batches until crisp and browned on both sides. Top with mozzarella, cover the skillet, and cook until the cheese melts.
Grill: Arrange the boiled, seasoned, and smashed potatoes on a grill-safe pan or heavy-duty foil. Grill until crisp and browned, then top with mozzarella near the end of cooking. Cover the grill and continue cooking until the cheese melts.
Frequently Asked Questions
Small Yukon Gold potatoes are a great choice because they have a creamy texture and hold together well after boiling. Small red or baby potatoes work too, and they’re a good alternative if Yukon Gold potatoes aren’t available.
The potatoes should be fork-tender and easy to press without falling apart. If they still feel firm in the center, let them boil a little longer before draining.
Yes. Parmesan or Gruyère are both good options if you want to change the cheese. Parmesan gives the potatoes a saltier flavor and slightly crispier topping, while Gruyère melts well and has a richer cheese flavor.
Storage and Reheating
Store leftover Cheesy Smashed Potatoes in an airtight container in the refrigerator for up to 3 to 4 days.
For longer storage, freeze the cooled potatoes in a freezer-safe container for up to 2 to 3 months. The potatoes and cheese may soften after thawing, so they may lose some of their crisp texture.
To reheat, warm the potatoes in a 350°F oven for about 10 to 15 minutes, or until heated through. Reheat leftovers to an internal temperature of 165°F.
More Potato Recipes
- Quick Creamy Mashed Potatoes
- Crispy Roasted Baby Potatoes
- Crispy Potato Wedges
- Air Fryer Roasted Potatoes Recipe
- Maple Walnut Baked Sweet Potatoes
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Cheesy Smashed Potatoes
Ingredients
- 1 ½ lbs Yukon Gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup sour cream, for serving
- chopped chives, for garnish
Instructions
- Preheat the oven to 425°F and lightly grease a 9 x 13-inch baking tray.
- Boil the potatoes in salted water for 15-20 minutes, or until tender. Drain them well.
- Transfer the potatoes to a bowl and drizzle with olive oil. Season with garlic powder, salt, and pepper.
- Arrange the seasoned potatoes on the prepared baking tray. Use a fork or potato masher to smash each one.
- Top with mozzarella and bake for 15-20 minutes, until the cheese melts and the potatoes are crispy and brown.
- Remove the cheesy smashed potatoes from the oven. Garnish with fresh chives and serve hot.
Notes and Recipe Tips
- Choose similar-sized potatoes to help them cook evenly and become tender at around the same time.
- Let the drained potatoes sit for a few minutes to release excess moisture before adding the olive oil and seasonings.
- Keep the potato skins on to help the potatoes hold together when smashed and add more texture after baking.
- Avoid smashing the potatoes too thin, or they can break apart when transferred or served.
- If the potatoes stick while smashing, lightly spray the fork or potato masher with cooking spray.
Family loves these! Very simple to make.
Thank you Mima you’ve made planning family meals incredibly easy!
Easy to make and very tasty!!
Best recipe ever!