This Easy Smashed Potatoes recipe has the best of both worlds- the crispy outside of roasted new potatoes and the creamy inside of mashed potatoes. You make them by halving and roasting Yukon gold potatoes and then smashing them down to get extra crisp edges. A quick dusting of your favorite cheese and this rustic side dish is ready to serve.
One of my dearest friends, who is an amazing cook, shared this recipe with me and my kids absolutely loved it. She served it alongside homemade black bean soup and a delicious salad fresh from her garden. The recipe has become a family favorite and we hope you enjoy it, too!
What you will need to make these Easy Smashed Potatoes:
- 3 pounds Yukon gold potatoes, washed and halved
- Extra virgin olive oil
- Kosher salt
- Black pepper
- ½ cup grated Asiago (or your favorite grated cheese)
- Preheat the oven to 400°F.
- Wash and cut the potatoes in half across the widest part of the potato. This gives you the most moisture in the potato while achieving a nice crust on the outside.
- Toss the potatoes in the olive oil (or brush them) and place them cut side down on a parchment lined baking sheet.
- Season the potatoes with kosher salt and pepper. If you’d like to add extra herbs or seasonings, go for it!
- Roast the potatoes for 20-30 minutes, until golden and crispy on the bottom.
- Remove the potatoes from the oven and push down on each potato half with the bottom of a flat measuring cup, mug, meat tenderizer, or small plate.
- Sprinkle the smashed potatoes with cheese and return to the oven for 5 minutes.
- When cheese is melted and golden, remove the baking sheet from the oven and serve.
What to serve with Easy Smashed Potatoes
These make a great side for any meat, like chicken, salmon, beef. And leftovers make a great lunch topped with steamed broccoli and sour cream.
Can I use other types of potatoes?
Yes, you can use any baby potatoes that you like. I have not tried this with Russet potatoes (traditional baking potatoes), but I think the baby potatoes have a creamier texture for this method.
How should I store leftover potatoes?
Store them in an airtight container in the refrigerator for up to one week. Reheat in the microwave for 30-60 seconds or by warming in the oven at 250°F. Leftovers make a great lunch! We top them with steamed broccoli, cheddar cheese and sour cream just like a baked potato. They can also be used in soup, like this Tuscan White Bean soup, or as extra filling for quesadillas or burritos!
