Smashed Potatoes With Cheese
Gooey and cheesy, these crispy smashed potatoes are fabulous as-is, or you can top them with bacon, sour cream, and chopped chives!
Prep Time2 minutes mins
Cook Time33 minutes mins
Course: Appetizer, Side Dish
Keyword: baked potato recipe, smashed potatoes
- small red potatoes however many you'd like
- olive oil
- kosher salt
- black pepper
- shredded cheese of your choice cheddar, fontina, etc.
Preheat the oven to 450 degrees Fahrenheit.
Boil the potatoes: Fill a pot with water, add a little salt, and bring to a boil. When the water is boiling, add as many potatoes as you'd like. See note above about microwaving the potatoes instead.
Cook the potatoes until you can easily pierce them with a fork. Drain and set aside.
Prepare a rimmed baking sheet by greasing it with olive oil or lining it with parchment paper.
Place each potato on the baking sheet, leaving a few inches between each potato.
Use a potato masher or the bottom side of a drinking glass to gently smash the potato so that it is mostly flat.
Brush each potato with olive oil and liberally salt with kosher salt, and sprinkle with black pepper.
Bake the potatoes in the oven for 18 minutes.
Remove potatoes from the oven and sprinkle any cheese of your choice on top. I used a combination of cheddar and fontina because I had both on hand.
Return the potatoes back to the oven and cook for an additional 5 minutes or until the cheese is melted.