Cheesy Smashed Potatoes
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.
Servings: 4 Servings
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
- 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.
Nutrition
Calories: 367kcal | Carbohydrates: 32g | Protein: 10g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 39mg | Sodium: 486mg | Potassium: 781mg | Fiber: 4g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 34mg | Calcium: 193mg | Iron: 2mg