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Cheesy Smashed Potatoes Recipe
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5 from 1 vote

CHEESY SMASHED POTATOES RECIPE

This is the ultimate cheesy smashed potatoes recipe! These smashed potatoes are generously topped with cheese on both sides and baked until crispy.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sides
Cuisine: American
Keyword: cheesy smashed potatoes, cheesy smashed potatoes recipe, smashed potatoes
Servings: 6 servings

Ingredients

  • 16 ounces baby red potatoes or baby gold potatoes
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-3 garlic cloves crushed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 ½ ounces parmesan cheese or parmesan cheese blend

Instructions

  • Fill a large saucepan with water and bring it to a boil over medium heat on the stove. Salt the water. Once the water is boiling, add the baby potatoes to the saucepan. Boil the baby potatoes for 18-22 minutes or until cooked through. They are done when you can easily insert a fork through them.
  • Once done, drain the potatoes and let them slightly cool for 5 minutes. Then, add them to a large bowl.
  • Add the olive oil to the bowl with the potatoes and mix to coat them. Then, add the salt, pepper, garlic, oregano, and basil. Thoroughly mix to coat the potatoes.
  • Place the seasoned potatoes on a sheet pan with parchment paper. Leave enough room in between the potatoes. Then, gently smash the potatoes with the bottom of a cup. Don’t overly smash the potatoes.
  • Distribute the parmesan cheese over top of the smashed potatoes. Then, flip the potatoes over and add the remaining parmesan cheese to the other side of the potatoes.
  • Bake the smashed potatoes at 400°F for 10-12 minutes. Once done, let them cool for a few minutes and use a spatula to transfer them to a plate. Serve them with the crispy cheese side up and enjoy!

Video

Notes

  • Storage: Store any leftover smashed potatoes in an airtight container in the refrigerator for 3-4 days or freeze them in a freezer-safe container for 1-2 months.
  • Use Small Potatoes: Use baby potatoes in this recipe as they are easy to smash and become crispy in the oven.
  • Leave Room: Make sure to leave room between each potato on the sheet pan so you can smash them without the pan being overcrowded.
  • Use A Cup: To easily smash the potatoes, use the bottom of a cup.
  • Cheesy: Add parmesan cheese to both sides of the smashed potatoes for the ultimate crispy texture and incredible flavor.
 
WW Points: 2 points per serving
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Nutrition

Calories: 104kcal | Carbohydrates: 14.3g | Protein: 5.4g | Fat: 3.3g | Saturated Fat: 1.8g | Cholesterol: 8mg | Sodium: 207mg | Fiber: 1.1g | Sugar: 0.5g