Share This
These Crispy Cheddar Smashed Potatoes are a simple and delicious side dish to any meal! They're cheesy, buttery and so flavorful!
Hello Kendall-Jackson friends it's me, Jo-Anna from A Pretty Life Blog, here to share a simple and delicious side dish recipe with you! This recipe would be a perfect dish to serve alongside a baked ham for Easter dinner!
Potatoes are one of those staple side dishes that tend to get served the same way over and over again, especially at traditional holiday dinners... mashed, boiled, baked. But there are so many other great ways to serve them. One of our favourite ways to enjoy potatoes are smashed potatoes. Have you heard of them? Basically smashed potatoes are potatoes that are first boiled, then smashed, then roasted to a crispy perfection. They are SO good, especially when made with loads of butter and cheese. Because everything is better with cheese!
They are so easy to make, and make a big batch, so they're great to serve at big dinners. I just know those around your table will love the crispy, buttery, cheesy goodness. Here's how to make them:
Key Ingredients for Smashed Potatoes
This recipe keeps things simple but relies on quality ingredients to make the flavors shine:
- Mini Potatoes — Small red or golden potatoes work best. Their size makes them perfect for boiling and smashing without falling apart.
- Butter — Lots of it! Butter adds richness and helps create that golden, crispy crust when roasting.
- Sharp White Cheddar Cheese — The star of the show, this cheese adds a sharp, tangy flavor and melts beautifully to create a cheesy, crispy topping.
- Coarse Salt and Fresh Ground Pepper — Essential for seasoning and bringing out the natural flavors of the potatoes and cheese.
How to Make Crispy Cheddar Smashed Potatoes
These potatoes come together in just a few simple steps, but the result is a side dish packed with buttery, cheesy, crispy goodness.
Step 1: Boil the Potatoes
Start by boiling mini potatoes in heavily salted water for about 15 minutes. This softens them perfectly for smashing without falling apart.
Step 2: Smash ‘Em
Once boiled, line the potatoes up on a baking sheet and gently smash each one with a fork. Don’t press too hard—you want them flattened but still holding together on the bottom.
Step 3: Butter, Salt & Pepper
Drizzle the smashed potatoes generously with melted butter, then sprinkle with coarse salt and freshly ground black pepper. The butter is key to making them golden and crispy.
Step 4: Roast and Add Cheese
Roast the potatoes at 425°F for 25 minutes to get that crisp edge. Then, pull them out and shower them with shredded sharp white cheddar cheese. Pop them back in the oven for another 10 minutes until the cheese melts and gets bubbly and golden.
Step 5: Serve and Enjoy
Serve them hot and crispy right off the baking sheet. Don’t forget to scrape up those crunchy cheesy bits—they’re the best part!
Crispy Cheddar Smashed Potatoes Recipe
Recipe Type:
Side Dish
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Servings:
6
Ingredients
- 1 - 2 pound bag of mini potatoes
- 1/3 cup melted butter
- 3/4 cup shredded sharp white old cheddar cheese
- coarse salt
- fresh ground pepper
Instructions
- Preheat your oven to 425 degrees.
- In a large pot of heavily salted boiling water, add the whole mini potatoes and boil for 15 minutes.
- After this time, remove the potatoes from the water and line them up on a baking sheet.
- Using a fork, smash the potatoes, so they are relatively flat. Just don't smash them too hard, because you want to keep the bottoms intact.
- Drizzle the smashed potatoes generously with the melted butter, then season with salt and fresh ground pepper.
- Roast for 25 minutes, then remove them from the oven and generously sprinkle on the shredded old white cheddar cheese.
- Roast for an additional 10 minutes, or until the cheese is melted, crispy and delicious!
- Serve with Kendall-Jackson Vintner's Reserve Cabernet Sauvignon and enjoy!
Wine Pairing Suggestions
Looking for the best Cabernet Sauvignon under 30$ to pair with these crispy, cheesy smashed potatoes? Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon is an excellent choice. Its bold, rich flavors and smooth tannins perfectly complement the sharp cheddar and buttery potatoes, making every bite and sip a delicious experience. Explore the full selection of top-rated Cabernet Sauvignon wines.
If you want to explore more options, Kendall-Jackson’s portfolio offers a variety of California wines that bring depth and richness to any meal. Whether it’s a holiday feast or a simple dinner, a bottle from Kendall-Jackson always hits the spot.
FAQs
Can I use regular potatoes instead of mini potatoes?
Yes, but mini potatoes work best because they cook evenly and hold their shape well after smashing. If using larger potatoes, cut them into smaller pieces before boiling.
What kind of cheese works best for this recipe?
Sharp white cheddar is the classic choice for its rich flavor and meltability, but Parmesan, Asiago, or Gruyere are great alternatives if you want to mix it up.
Can I make these potatoes ahead of time?
You can boil and smash the potatoes ahead, then refrigerate them. Just add butter and cheese right before roasting to keep them crispy.
How do I get the potatoes extra crispy?
Be generous with the butter and make sure your oven is fully preheated to 425°F. Roasting them long enough after adding cheese also helps create that perfect crunch.
