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Cheesy, Crispy Smashed Potatoes

These smashed potatoes are one of the best things I’ve ever eaten. There’s just no other way to describe it. They’re perfectly crispy, cheesy and hearty and make a perfect side dish for pretty much every holiday coming up.

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Potato Type: Petite
Cuisine: American
Prep Method: BakedBoiled

Dish

Side Dish

Prep Time

10 Mins

Cook Time

30 Mins

Serving

Serves 8

Description

These smashed potatoes are one of the best things I’ve ever eaten. There’s just no other way to describe it. They’re perfectly crispy, cheesy and hearty and make a perfect side dish for pretty much every holiday coming up.

Ingredients

  • 1.5 lbs petite potatoes
  • ½ cup olive oil
  • 1 tablespoon garlic, minced
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • ½ cup grated cheddar cheese
  • 2 tablespoons fresh chives, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper

Preparation

  1. Preheat the oven to 500 F. Grease a large baking sheet.
  2. Bring a pot of water to a boil. Rinse and dry potatoes. Add potatoes to the boiling water and cook for about 12-15 minutes, until potatoes are fork tender.
  3. Drain the potatoes and place on the baking sheet. Using a fork, gently smash and flatten potatoes until they come apart a little and are about ½ inch thick.
  4. In a bowl, add olive oil, garlic, paprika, onion powder, salt and pepper. Mix to combine. Brush mixture generously over smashed potatoes.
  5. Add potatoes to the oven and bake for 12 minutes, until they’re soft and starting to get crispy.
  6. Remove from the oven and, using a fork, flatten them slightly more. Sprinkle cheese evenly on potatoes and return to the oven for 2-3 more minutes, until the cheese has melted.
  7. Garnish with fresh chives and serve.

3 Reviews

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Kevin

This is by far my favorite way to eat potatoes. Fluffy inside, crispy outside and packed full of flavor

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Kevin

This is by far my favorite way to eat potatoes. Fluffy inside, crispy outside and packed full of flavor

Louisa

Why dry them off before putting them IN boiling water (after rinsing them) but NOT after cooking/draining?

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Louisa

Why dry them off before putting them IN boiling water (after rinsing them) but NOT after cooking/draining?

We suggest drying them off after rinsing to ensure that any possible dirt that could be clinging to the skin is...Read Full Review

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We suggest drying them off after rinsing to ensure that any possible dirt that could be clinging to the skin is removed since the skins will be consumed. We also don't want any of that potential grit to get into the boiling water because when you drain them, that could end up back on the potatoes. As far as not drying them after they are boiled, it really just comes down to efficiency in the kitchen. The oven will get those potatoes nice and dry and crispy without you having to dry them manually. Since you will have already rinsed and dried the potatoes of any possible dirt or grit, there is really no need to dry them by hand a second time. Hope this helps!

Sammi Brondo

Website

Nutrition Facts Per Serving

Calories

220

Fat

16g

Sodium

660mg

Cholesterol

5mg

Vitamin C

2.93mg

Carbohydrates

17g

Fiber

2g

Protein

3g

Potassium

28mg

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