Smashed & Cheddared

Crispy smashed red potatoes with sharp cheddar and chives

Baby red potatoes are boiled, smashed, and roasted at high heat until deeply crispy, then topped with melted sharp cheddar. An easy, crowd-pleasing side for steaks, burgers, pork chops, or chicken.

Equipment Needed

• Large pot
• Large rimmed baking sheet
• Heavy-duty aluminum foil
• Sturdy glass or measuring cup (for smashing)
• Small bowl

Smashed & Cheddared

Baby red potatoes are boiled, smashed, and roasted at high heat until deeply crispy, then topped with melted sharp cheddar. An easy, crowd-pleasing side for steaks, burgers, pork chops, or chicken.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 Servings

Course: Sides

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 1/2 pounds mini red potatoes
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1 cup freshly shredded sharp cheddar cheese
• 1 tablespoon chopped fresh chives or parsley (optional) optional
• Flaky sea salt for finishing (optional); optional

Method

 

1. Preheat the oven to 450F. Line a large rimmed baking sheet with heavy-duty foil and lightly coat with cooking spray or olive oil.
2. Place the potatoes in a large pot and cover with cold, well-salted water by 1 inch. Bring to a boil and cook until just fork tender, 15-20 minutes. Drain well and let steam dry for 5 minutes.
3. Arrange the potatoes on the baking sheet with about 2 inches between each. Using the bottom of a sturdy glass or measuring cup, gently smash each potato to about 1/2 inch thick.
4. In a small bowl, combine the olive oil, 1/2 teaspoon of the kosher salt, garlic powder, onion powder, black pepper, and smoked paprika. Brush or spoon evenly over each potato.
5. Roast until the bottoms are deeply golden and the edges are crisp, 20-25 minutes.
6. Sprinkle the shredded cheddar evenly over the potatoes and return to the oven until the cheese is fully melted and just beginning to brown, 5-7 minutes.
7. Finish with the remaining 1/4 teaspoon kosher salt, flaky sea salt if using, and chives or parsley. Serve immediately.

How to Know It's Done

• Oven: 450F. Potatoes are done boiling when just fork tender; overboiled potatoes fall apart when smashed. Roast until bottoms are deeply golden and edges are visibly crisp before adding cheese.

Cook's Notes

• Replace half the cheddar with Gruyere, or add 1 tablespoon grated Parmesan during the final bake, for a richer steakhouse-style finish.
• Serve with garlic herb sour cream: 1/2 cup sour cream mixed with 1 teaspoon minced garlic, 1 tablespoon chopped chives, and a pinch of black pepper.
• Make ahead: boil the potatoes up to 1 day in advance and refrigerate, then smash and roast just before serving. Leftovers keep 3 days; reheat in a 400F oven or air fryer for 10-15 minutes to restore crispness (avoid microwaving).