Ingredients
Scale
- 1.5 pounds of small potatoes (baby potatoes or new potatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Fresh herbs like parsley or chives (optional)
- Garlic powder or fresh minced garlic (optional for added flavor)
Instructions
- Start by boiling the small potatoes in salted water until they are tender but not falling apart, about 15-20 minutes. Drain well and let them cool slightly.
- Line a baking sheet with parchment paper or lightly grease it with cooking spray. This will prevent sticking and promote even crisping.
- Place the cooked potatoes on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently flatten each potato until it’s about 1/2-inch thick.
- Brush or drizzle the smashed potatoes with olive oil. Sprinkle generously with salt, pepper, and optional garlic powder. Add freshly chopped herbs if desired.
- Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden and crispy around the edges.
- Remove from the oven, sprinkle with shredded cheese, and return to the oven for an additional 5 minutes until the cheese melts and gets bubbly. Garnish with fresh herbs if desired and serve hot!
Notes
- Use small potatoes for quicker and more uniform smashing.
- For extra crispiness, increase baking time or broil for a few minutes at the end.
- Experiment with different cheeses like Parmesan or Monterey Jack for varied flavors.
- Add seasonings such as smoked paprika or cayenne for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg