Smashed Roasted Cheesy Potatoes Recipe
These Smashed Roasted Cheesy Potatoes are a crispy, flavorful side dish perfect for any meal. Tender boiled small red potatoes are smashed flat, coated with a savory garlic butter and Old Bay seasoning blend, and then roasted until golden and crispy. Topped with melted Monterey Jack and Colby cheese and fresh chives, they offer a delightful combination of textures and flavors that’s sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Potatoes and Seasoning
- 1.5 lbs. small red potatoes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons chopped chives, divided
Butter Mixture
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon freshly ground black pepper
Cheese
- 3/4 cup freshly grated Monterey Jack / Colby cheese
Instructions
- Clean the Potatoes: Rinse and gently scrub the small red potatoes under cold water to remove any dirt or debris.
- Preheat Oven: Preheat your oven to 500°F (260°C) and prepare a rimmed baking sheet by spraying it with cooking spray to prevent sticking.
- Boil Potatoes: Fill a medium pot with water and bring it to a boil. Add 2 tablespoons of kosher salt to the boiling water.
- Cook Potatoes: Add the potatoes to the boiling water and cook for about 15 minutes until they are fork-tender but not falling apart.
- Prepare Garlic Butter Mixture: In a small microwavable bowl, melt the unsalted butter. Stir in the minced garlic, Old Bay seasoning, and 1/4 teaspoon freshly ground black pepper until well combined.
- Drain and Dry Potatoes: Drain the potatoes thoroughly and pat them dry with a kitchen towel to ensure the olive oil sticks well to the skin.
- Coat Potatoes: Place the potatoes in a large bowl, drizzle with 3 tablespoons of olive oil, and season with salt and pepper to taste. Toss gently to coat all potatoes evenly.
- Arrange on Baking Sheet: Place the coated potatoes evenly spaced on the prepared rimmed baking sheet.
- Smash Potatoes: Using a heavy-bottomed glass or a potato masher, carefully flatten each potato to about 1/2-inch thickness.
- Brush with Butter Mixture: Using a pastry brush, generously brush each smashed potato with the prepared garlic butter mixture.
- First Bake: Bake the potatoes in the preheated oven for 5 to 7 minutes until they start to crisp up around the edges.
- Season with Chives: Remove the baking sheet and sprinkle about 1 tablespoon of chopped chives evenly over the potatoes.
- Add Cheese: Top each potato with an equal amount of freshly grated Monterey Jack and Colby cheese mixture.
- Top with Remaining Chives: Sprinkle the remaining tablespoon of chopped chives over the cheese-topped potatoes for added flavor and color.
- Final Bake: Return the baking sheet to the oven and bake for an additional 5 to 7 minutes until the cheese is melted and bubbly.
Notes
- For best results, use small red potatoes that cook evenly and hold their shape well when boiled.
- Make sure to dry the potatoes thoroughly after boiling to help the olive oil and butter mixture adhere better.
- Adjust seasoning according to your preference; Old Bay seasoning adds a nice blend of herbs and spices, but can be substituted with your favorite seasoning mix.
- Serve hot as a delicious side dish to grilled meats, roasted vegetables, or salads.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
