roasted smashed potatoes

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.

Smashed Potatoes Recipe (VIDEO)

lbs small potatoes (12-16 count)

tsp salt for water

Olive oil

tsp Garlic salt ((or

tsp black pepper (freshly cracked)

parmesan cheese

Tbsp parsley (finely chopped, to garnish)

Bring a pot of water to boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once water has boiled, carefully add potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork then drain (total boiling time is 25-30 minutes depending on potato size).

Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly.

Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness. Press gently so you don’t break the potatoes apart.

Drizzle the tops with olive oil then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min. Flip potatoes over with a spatula, drizzle the second side with oil and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges.

Sprinkle generously with parmesan cheese then return to the oven another 2-3 minutes or just until cheese is melted. Garnish with parsley if desired and serve warm.

https://www.youtube.com/watch?v=Ai_kivZXN9o

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. One of the easiest side dishes to serve.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

SMASHED POTATOES INGREDIENTS: 
►12-16 count (2 lbs) small potatoes (1 1/2 to 2" diameter)*
►2 tsp salt for water
►Olive oil to drizzle
►Garlic salt, to taste
►Freshly cracked black pepper, to taste
►3/4 cup parmesan cheese, or to taste
►2 Tbsp fresh parsley, finely chopped, to garnish

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HAVE YOU TRIED THESE MASHED POTATOES? - https://youtu.be/zcCzUm5J-x4

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Crispy SMASHED POTATOES -  Easy Side Dish!

Buttery garlic Crispy Oven Roasted Smashed Potatoes take traditional potatoes to a whole other level of YUM. Baby red and golden potatoes are cooked, smashed, seasoned with spices, drizzled with butter, baked, and then topped with melted cheese for over-the-top-deliciousness. 

Crispy Oven Roasted Smashed Potatoes

½ pounds baby potatoes

salt (more

black pepper

olive oil

butter (melted)

garlic

½ teaspoon smoked paprika (optional)

sharp cheddar cheese

Fill a large stock pot with water (at least 4 inches deep). Bring to a boil, stir in 1/2 teaspoon salt, add potatoes and cook until soft (about 15-20 minutes should yield fork-tender potatoes).

Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.

Arrange potatoes on a greased baking sheet. Smash the potatoes about halfway down. Let them rest on the pan for 5 minutes to release the steam.

Drizzle potatoes with olive oil and season generously with salt and pepper and smoked paprika (if using).

Stir together melted butter and garlic. Drizzle over potatoes.

Bake for 25-35 minutes til crispy. Top with cheese and return to oven for 5-7 minutes until cheese is melty. Garnish with chopped parsley and additional cracked black pepper if desired and serve.

These Smashed Potatoes are small red potatoes boiled until slightly soft, smashed, and basted with a seasoned garlic butter. Then before being roasted for the second time in the oven, they&#039;re topped generously with cheese and chives. It&#039;s a delicious and super easy potato side dish for any night of the week and one you&#039;ll add to your regular menu rotation.

Smashed Roasted Cheesy Potatoes

1.5 lbs. small red potatoes

salt and pepper

unsalted butter

garlic (minced)

Old Bay seasoning

chives

Monterey Jack / Colby cheese

Rinse and gently scrub the potatoes under cold water.

Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.

Fill a medium pot with water. When it comes to a boil, add two tablespoons Kosher salt.

Place potatoes into water and boil for 15 minutes until fork tender.

In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.

Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.

Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste and add potatoes. Toss gently to coat.

Place potatoes on a rimmed baking sheet

With a heavy bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher.

Using a pastry brush, brush each potato with the butter mixture.

Bake for 5 - 7 minutes.

Using 1 tablespoon of the chives, sprinkle each potato.

Place an equal amount of grated cheese on each potato.

Sprinkle the remaining chives on top.

These loaded smashed potato cups take crispy potatoes to the next level! Each bite-sized cup is filled with sautéed mushrooms, spinach, tangy sun-dried tomatoes, and topped with Parmesan. Perfect as a party appetizer or a comforting side, these cups come with a creamy sour cream and chive dip, making them irresistible and full of flavor.

Loaded Smashed Potato Cups

potatoes

Olive oil (for greasing muffin tray)

Salt (to taste)

mushrooms (~150 grams, chopped and sautéed)

baby spinach (~30 grams, added to mushrooms while sautéing)

oz sun-dried tomatoes (~85 grams, chopped)

vegan Parmesan cheese

Chili pepper flakes (optional)

sour cream (~450 g, (or unsweetened coconut yogurt

fresh chives, chopped (~15 g)

scallions (diced (green section only))

onion powder

salt

Prepare Potatoes

Bring a pot of water to a boil, filled about 1/3 of the way up. Lightly oil a 12-slot muffin tray. Preheat your oven to 400°F (200°C).

Prepare Potatoes:

Cook Potatoes

Scrub and clean the potatoes. If they’re too large for the muffin slots, cut them in half. Add them to the boiling water with 1 salt, bring back to a boil, and cook for about 7 minutes or until just fork-tender. Drain and transfer to the muffin tray.

Cook Potatoes:

Smash Potatoes

Use a measuring cup (or similar tool) to press down and create an indent in each potato, forming a small hollow. Season with Salt.

Smash Potatoes:

First Bake

Place the muffin tray in the oven and bake the potatoes for 15–20 minutes, or until they start to get crispy.

First Bake:

While potatoes are baking, sauté the mushrooms until golden, then add the baby spinach and cook until wilted. Remove potatoes from the oven, then spoon the mushroom-spinach mixture into each potato indent.

Top with Sun-Dried Tomatoes and Parmesan:

Add a small spoonful of chopped sun-dried tomatoes over each potato, then sprinkle with vegan Parmesan or nutritional yeast.

Add Filling:

Second Bake

Return the muffin tray to the oven and bake for another 10–15 minutes, until the potatoes are crispy and the cheese is melted.

Second Bake:

Prepare Dip

While the potatoes are baking, mix the sour cream (or coconut yogurt), chives, scallions, onion powder, and salt in a bowl.

Prepare Dip:

Serve

Garnish the potatoes with chili pepper flakes if desired, and serve warm with the sour cream and chive dip.

Serve:

Can you make them and reheat the next day

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