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Before we dig into this recipe, let’s get one very important thing out of the way – smashed potatoes, and mashed potatoes are not the same thing. Are you surprised? I hope not. Mashed potatoes are potatoes that have been cooked and removed from their skin and then blended with butter and other dairy products until they are a smooth and creamy consistency. Smashed potatoes on the other hand are potatoes that have been cooked and left in their skins and then gently smashed flat and re-baked.
These easy smashed potatoes are crispy golden little bites and can be topped with any of your favorite potato toppings. And because they’re smashed flat and re-baked the toppings not only bake on perfectly but even tend to stay in place when you bite into them.
Cheddar smashed potatoes are easy to make, customizable to your own tastes, can be made ahead of time, or even frozen! Talk about versatile, right? Let’s smash some potatoes.
About the Ingredients
Potatoes – any small potato will work. I like to use baby yukon gold potatoes.
Olive Oil – this will help the potatoes crisp up in the oven which holds them together.
Seasonings – salt and pepper.
Cheese – I like the classic shredded cheddar on my potatoes but you could mix it up and use any cheese you like.
Toppings – these are entirely optional but you may want to serve your cheddar smashed potatoes with sour cream, chives or scallions, crumbled bacon and buffalo hot sauce.
How to Make Cheddar Smashed Potatoes
Begin by boiling the potatoes. I know we all like to start our boiling water with the hottest possible water we can get from the sink but don’t give into the temptation of saving 2 minutes. Starting with room temperature water (equal to the temperature of the potatoes) is the best way to boil potatoes. This will ensure that the potatoes cook evenly which is key to your smashed potatoes smashing nicely and holding their shape.
Place your potatoes in the bottom of the pot and cover them with room temperature water. Bring the water to a rapid boil over high heat on the stove and continue boiling for 10 minutes. While the potatoes cook, line a baking sheet with parchment paper.
After 10 minutes of boiling, remove the potatoes from the pot of water to the baking sheet using a spider strainer or slotted spoon. Let the potatoes cool slightly, about 5 minutes.
Now it’s time to smash! I like to use the flat bottom of a shot glass for this but you could use any flat bottom object that you have (a small fry pan, flat bottom dish, drinking glass, coffee mug… use what you’ve got!) Gently press down on the potato with the flat bottom object until the potato skin breaks and the potato flattens about half way. You don’t want to mush it into the parchment but rather just create a flat surface about 1/4 inch thick. Repeat this until all of your potatoes are smashed.
Drizzle some olive oil over the tops of the potatoes being certain to get oil on each potato. Sprinkle with salt and pepper and then top them off with a pinch of cheese over each potato. I like to spread some cheese on the pan itself too because that will bake into crunch salty pieces for topping! Put the tray in a hot oven and bake them until the cheese is melted and the potatoes begin to crisp.
Recipe Substitutions & Variations
Crispy smashed potatoes with cheddar cheese are great just as they are but if you want to mix things up a bit (Maybe because you’re making them too often? No judgement here!) here are some variations you might want to try. Just follow the recipe for boiling and smashing and then top the potatoes with:
- Pulled Pork and cheddar cheese
- Roasted Garlic, parmesan cheese and a sprinkle of Italian seasoning
Make Ahead Instructions
This smashed potatoes recipe reheats beautifully so don’t be hesitant to make them ahead of time. Just follow the recipe right through to the end and then save them and reheat them when you’re ready. Simply put them back onto a baking sheet and warm in a 350°F oven until hot.
The key here is to not let the potatoes get soggy in between the prep time and the serving time. Here are some tips that will help you keep the moisture at bay:
- After the potatoes come out of the oven, place them on a wire cooling rack to let them come to room temperature.
- Don’t store the potatoes in the refrigerator until they are completely room temperature first.
- If you layer up the smashed potatoes in a container to store them in the refrigerator, separate the potatoes with parchment paper.
- Don’t use olive oil on under the potatoes when baking them.
Freezer Instructions
We’ve all bough frozen french fries before. They are so easy to just dump on a sheet pan and bake. Am I right? So why not freeze your smashed potatoes and have them at the ready for an easy weeknight side?
Follow the recipe instructions right up until topping the potatoes with cheese – don’t add cheese yet. Instead, bake them at 425°F (hotter than what the recipe normally calls for) for just 5 minutes. Pull them out and let the potatoes cool to room temperature on a wire rack (so they don’t get soggy.) Then put them in a freezer safe container and freeze.
When you’re ready, simply place them frozen on a baking sheet, top each potato with a pinch of shredded cheddar cheese and bake at 425° for 15-20 minutes or until they get just slightly crispy.
FAQ’s and Recipe Tips
Probably because they are overcooked. When the potatoes are boiled for too long they become too soft to hold together in a patty. The flesh of the potato is too loose when you break the skin. Try boiling them for less time.
Mashed potatoes are when the flesh of the potatoes are removed from their skins and then beaten into a cream, spoonable texture with some combination of milk, cheese and butter. Smashed potatoes are when the potatoes are left intact and pressed into a flattened shape.
Smash the potatoes on a baking tray and don’t move them once they’re smashed. Drizzle them with a generous amount of olive oil and then bake them. The oil will help the potatoes to crisp up and hold together.
The Recipe for Cheddar Smashed Potatoes
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and what main dish you served them with. Enjoy!
Cheddar Smashed Potatoes
Ingredients
- 1 ½ lbs baby yukon gold potatoes
- salt divided
- cooking spray
- pepper
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 450°F.
- Place the potatoes in a pot and fill the pot with room temperature water just enough to cover the potatoes.
- Set on the stove over high heat and bring the water to a boil. Once boiling, add 2 tablespoons of salt and continue to boil for 10 minutes.
- After 10 minutes, remove the potatoes to a baking tray lined with parchment paper. Let the potatoes cool for 5 minutes.
- Using a flat bottom object such a drinking glass, gently press down on each potato until the skin is broken and the potato is roughly ½ inch thick.
- Spray the potatoes with cooking spray and sprinkle with salt and pepper. Top each potato with a pinch of shredded cheese.
- Move the potatoes to the oven and bake for 7-10 minutes or until the cheese is melted and just starting to brown. Top with your favorite potato toppings and serve.
These look AMAZING! must try!! Thanks for sharing !