These cheesy smashed potatoes are buttery, crisp, and topped with all the fun loaded baked potato favorites! If you're a fan of potato skins or any crispy potato that incorporates some cheese then you will love this easy version which would make for the perfect addition to your game day recipes.
Crispy smashed potatoes have been popular for a while now, and we love the method that RecipeTin Eats uses because it's easy and leads to delicious baked smashed potatoes! This recipe uses a version of that method while also incorporating a little more butter, and lots of tasty toppings! If you try these they truly may be your new favorite way to make potatoes, especially if you like including toppings. These potatoes are topped with cheese, chopped bacon, chives, and maybe the best part - a Calabrian chili sour cream! This super simple homemade sauce definitely could be a new favorite dipping sauce.
Another great part about these potatoes is that they are totally customizable. If you prefer thicker, fluffy, potatoes, it's as easy as not squishing them down too much! If you love a crispy, dare I say almost burn around the edges potato (like me!), then thinly flattened potatoes will give you that extra crisp! The options are also endless when it comes to the cheese you use and the toppings, and you can totally add as much or as little as you prefer.
If you're looking for another fun game day idea you have to try out our Fried Pickle Dip, or if you're looking for another mini appetizer we think you'll love our Brie Toasts.
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Why You'll Love these Potatoes
- They are a simple yet fun recipe. The oven does most of the work for these crispy potatoes, and once they're cooked adding the toppings is fun and totally up to personal preference!
- Because of the crispy outsides and fluffy insides! If your favorite type of french fry is the kind that is crispy yet fluffy in the middle, then these baked potatoes will be right up your ally.
- They're a great game day recipe! If you're always looking for a new recipe idea for your next watch party or Sunday brunch, then these individual-style smashed potatoes could be your next perfect side dish.
Ingredients for these Cheesy Smashed Potatoes
These potatoes have a very simple and short ingredient list and we offer substitution options below.
- Salt - Make sure to generously salt the water that you boil the potatoes in as this will add flavor to them.
- Potatoes - I like using small potatoes, preferably yukon gold, and I find that about 12 will fit on a sheet once they're smashed, so if there are additional I put them on a second baking sheet. You can use larger potatoes if you like but they will just take a bit longer to cook.
- Olive oil - Helps the potatoes crisp up!
- Butter - Also helps the potatoes crisp while giving them the most delicious buttery flavor.
- Sour cream - Optional but pairs so well giving these smashed potatoes a baked potato vibe! I love mixing it with some Calabrian chili paste for some spice.
- Calabrian chili paste - Adds some spiciness to the sour cream! If you love spicy mayo then you'll definitely want to give this combination a try.
- Colby jack cheese - You can also use freshly shredded pepper jack or cheddar cheese or other types of cheese! Parmesan cheese would also work great, it just might not pair as well with the other toppings.
- Bacon - A sprinkle of chopped cooked bacon on each adds some crunch and extra deliciousness!
- Chives - The chives add a little extra flavor and make these look super cute. You could also use finely chopped green onions.
See recipe card below for quantities.
Step by Step Instructions
These smashed potatoes take a little while to cook but are super easy and fun to make!
Step 1: Preheat the oven. Preheat oven to 400 degrees.
Step 2: Boil the potatoes. Fill a large pot with boiling water and 1 tablespoon salt. Add the potatoes then bring to a boil. Cook until soft and fork tender, about 20-25 minutes. Drain then return them to the pot to rest for 5 minutes.
Step 3: Combine the olive oil and butter. Whisk together olive oil and melted butter with some salt and pepper in a small bowl.
Step 4: Smash and coat the potatoes. Cover a large baking sheet with parchment paper (using multiple sheets if needed), then use a pastry brush to brush some of the butter mixture on to the parchment paper. Evenly spread out the potatoes then use a large glass to smash each one until they're flattened. If you prefer them crispy be sure to smash them until they're fairly thin. Let them sit for 5 minutes, then brush each of them with the butter mixture.
Step 5: Bake the potatoes. Bake for 35-40 minutes until golden and crispy (see note). If your oven has uneven spots rotate the baking sheet(s) halfway through.
Step 6: Make the Calabrian chili sour cream. Meanwhile, make the Calabrian chili sour cream by whisking together the sour cream and Calabrian chili paste (to taste) in a small bowl.
Step 7: Add and bake the cheese. Remove them from the oven, add some of the cheese on to the top of each, then return them to the oven until the cheese is just melted.
Step 8: Finish the potatoes. Remove them from the oven and top each with bacon, Calabrian chili sour cream, and chives.
Tips for Making these Smashed Potatoes
- Make sure to thoroughly salt the water that you boil the potatoes in with about 1 tablespoon of salt as this adds a lot of flavor to the potatoes.
- If the glass is sticking to the top of the potatoes after you smash them then I recommend wiping the bottom of the glass off with paper towels after smashing each potato or brushing it with a little olive oil.
- Make sure to closely watch the oven after the potatoes have been baking for a while as the crispy edges get extra crisp pretty quickly. Also make sure to pull the potatoes before they're completely crisp as they will continue cooking when you return them to the oven to melt the cheese.
FAQs
I prefer using baby potatoes, specifically baby yukon gold potatoes or small red potatoes, but any variety of smaller potatoes should work. I think russet potatoes are too large with too thick skin, so petite potatoes will definitely work better in this recipe.
If you are using a glass that is too narrow or applying too much pressure to the very center of the glass it could cause the potatoes to break apart. Try to apply even pressure and gently press around the edges if needed.
Other delicious toppings could include fresh rosemary, extra black pepper, or sliced jalapeños.
Storing and Freezing
Leftover cheesy smashed potatoes can be stored in an airtight container in the refrigerator for about 3 days. If saving them I recommend not adding any Calabrian chili sour cream until you're ready to serve them. Reheat the leftover potatoes in the toaster oven or oven until hot.
I don't recommend freezing these smashed potatoes.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Cheesy Smashed Potatoes
Ingredients
- 1 tablespoon kosher salt plus additional
- 1 ¼ - 1 ½ pounds small potatoes about 14-16
- 2 tablespoons olive oil
- 2-3 tablespoons butter melted
- black pepper
- ¼ cup sour cream
- 2 teaspoons Calabrian chili paste
- 1 cup colby jack or cheddar cheese shredded
- 3 pieces bacon cooked, chopped
- chives finely chopped
Instructions
- Preheat oven to 400 degrees.
- Fill a large pot with boiling water and 1 tablespoon salt. Add the potatoes then bring to a boil. Cook until soft and fork tender, about 20-25 minutes. Drain then return them to the pot to rest for 5 minutes.1 tablespoon kosher salt, 1 ¼ - 1 ½ pounds small potatoes
- Whisk together olive oil and melted butter with some salt and pepper in a small bowl.2 tablespoons olive oil, 2-3 tablespoons butter, black pepper
- Cover a large baking sheet with parchment paper (using multiple sheets if needed), then use a pastry brush to brush some of the butter mixture on to the parchment paper. Evenly spread out the potatoes then use a large glass to smash each one until they're flattened. If you prefer them crispy be sure to smash them until they're fairly thin. Let them sit for 5 minutes, then brush each of them with the butter mixture.
- Bake for 30-45 minutes until golden and almost as crisp as you want them to be (see note). If your oven has uneven spots rotate the baking sheet(s) halfway through.
- Meanwhile, make the Calabrian chili sour cream by whisking together the sour cream and Calabrian chili paste (to taste) in a small bowl.¼ cup sour cream, 2 teaspoons Calabrian chili paste
- Remove them from the oven, add some of the cheese on to the top of each, then return them to the oven until the cheese is just melted.1 cup colby jack or cheddar cheese
- Remove them from the oven and top each with bacon, Calabrian chili sour cream, and chives.3 pieces bacon, chives
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