Cheesy Smashed Potatoes

Ingredients

• 680 g (1.5 lb)baby potatoes, washed
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)garlic powder
• 85 g (¾ cup)shredded Cheddar cheese
• 25 g (¼ cup)grated Parmesan cheese
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)black pepper
• 30 ml (2 tablespoons)chopped fresh parsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

2. 2

   Boil the potatoes

   Put the potatoes in a large pot, cover them with water and add a pinch of salt. Bring to the boil, then simmer for 15–18 minutes, until a fork goes through them easily. Drain well.

3. 3

   Smash the potatoes

   Set the cooked potatoes on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently flatten each one.

4. 4

   Season and coat

   Drizzle the potatoes with olive oil and sprinkle over the garlic powder, salt and black pepper. Toss lightly to coat.

5. 5

   Roast with cheese

   Bake for 15–18 minutes, until the edges are golden and crisp. Scatter the Cheddar and Parmesan evenly over the potatoes, then return them to the oven for 5–7 minutes, until the cheese is melted and bubbling.

6. 6

   Add the parsley

   Finish with fresh parsley and serve hot.

What are smashed potatoes?

Smashed potatoes are boiled until tender, flattened and roasted so their rough edges turn crisp. This American-style version adds Cheddar and Parmesan for a savoury, melty finish.

Small baby potatoes are a good fit because they cook evenly and are easy to flatten in one piece. The contrast between a soft centre, crisp edges and melted cheese makes them work as either a side or a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 8g protein, 26g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while olive oil and the two cheeses contribute much of the fat; the cheese also supplies the protein. Pair a portion with a protein-rich main and vegetables to make a more balanced plate.

Choosing and boiling the potatoes

Baby potatoes: Their small size suits the boiling and smashing method. Keep them whole so they hold together when flattened.

Fork-tender: Simmer for 15–18 minutes, checking that a fork enters the potatoes easily before draining. Drain them well so excess water does not interfere with crisping.

Getting the smash right

Gentle pressure: Flatten each potato with the bottom of a glass or a masher, but avoid pressing so hard that it breaks apart. A rough, craggy surface gives the edges room to brown.

Room to roast: Arrange the potatoes on the prepared sheet with space between them. If they are crowded, their edges may not crisp as readily.

Seasoning and crisping

Even coating: Drizzle on the olive oil and distribute the garlic powder, salt and pepper across the potatoes. A light toss helps season the surfaces without breaking them up.

Golden edges: Roast for 15–18 minutes and look for browned, crisp edges. Add the cheeses only after this first roast so they melt during the final 5–7 minutes.

Melting the cheese

Cheddar: Its shredded form is easy to scatter evenly, so aim to cover the potatoes without piling it all in one spot.

Parmesan: The grated cheese adds a savoury counterpoint to the Cheddar. Return the tray to the oven until both cheeses are melted and bubbling.

Serving the potatoes

Fresh herbs: Sprinkle over the chopped parsley just before serving for a fresh finish. These potatoes are best enjoyed hot, while the edges are still crisp and the cheese is soft.

On the plate: Serve alongside a main dish, or put them out as a snack to share. A simple green salad or steamed vegetables can round out a meal.

Recipe notes & tips

• Choose potatoes of similar size so they become tender at about the same time.
• Drain the potatoes thoroughly before arranging them on the baking sheet.
• Flatten each potato gently to keep it intact while exposing plenty of surface for browning.
• Leave space between the potatoes on the tray to help their edges crisp.
• Scatter the cheeses evenly so each potato gets some of both.
• Add the parsley just before serving for its freshest flavour.

Variations

• Add chilli: Sprinkle over chilli flakes with the other seasonings for a little heat.
• Use different cheese: Swap some or all of the Cheddar for another good-melting cheese.
• Add spring onions: Scatter chopped spring onions over the potatoes with the parsley.
• Try rosemary: Use a little finely chopped rosemary in place of some of the parsley.
• Serve with a dip: Offer sour cream or a yoghurt-based dip on the side.

Common mistakes to avoid

• Undercooking the potatoes: Simmer until a fork enters easily so they can be flattened without crumbling.
• Leaving them wet: Drain the potatoes well before roasting so excess water does not hinder crisping.
• Smashing too hard: Press gently to flatten each potato while keeping it in one piece.
• Crowding the tray: Leave space around the potatoes so the edges can roast rather than steam.
• Adding cheese too soon: Wait until the potatoes have roasted for 15–18 minutes, then add cheese for the final 5–7 minutes.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven at 200°C until hot; this helps restore some crispness better than using a microwave.

Frequently asked questions