Smashed Potatoes
Elevate your potato game with these crispy, buttery, and cheesy smashed potatoes that are perfect for any occasion!
Ingredients
Main Ingredients
- 1.5 pounds baby Yukon gold potatoes Choose smaller potatoes for better texture
- 4 tablespoons unsalted butter Melted, enhances flavor and helps achieve a golden crust
- 1 cup shredded cheddar cheese Or your favorite cheese
- Salt To taste
- Black pepper To taste
- Fresh chives for garnish chopped Adds freshness to the dish
- Optional: Garlic powder or herbs of your choice Customize to your taste
Instructions
Preparation
- In a large pot, bring water to a boil. Add the baby Yukon gold potatoes and a pinch of salt. Cook for about 15-20 minutes, or until fork-tender. Drain and let them cool for a few minutes.
- While the potatoes are cooling, preheat your oven to 450°F (230°C).
- On a baking sheet lined with parchment paper, place the cooked potatoes. Use a fork or the bottom of a glass to gently press down on each potato, flattening them slightly.
- Drizzle melted butter over the smashed potatoes, ensuring they’re nicely coated. Sprinkle with salt, black pepper, and any additional seasonings you love.
Baking
- Place the baking sheet in your preheated oven and bake for about 20-25 minutes, or until the edges are crispy and golden brown.
- Remove the potatoes from the oven, sprinkle shredded cheddar cheese over the top, and return them to the oven for an extra 5 minutes to let the cheese melt.
- Once done, take out the potatoes, sprinkle with freshly chopped chives, and serve hot.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 375°F (190°C) and place the potatoes on a baking sheet to heat for about 10-15 minutes. Microwaving is also an option, but may reduce crunch.