Smashed Potatoes with Cheese—fluffy red potatoes, a cheese blend, Old Bay seasoning, and chives combine for a mouthful of flavor.
Bite-sized food tastes better. Maybe there’s a correlation between how cute something is and how tasty it is. That’s my theory. Want proof? Check out these small spuds: Smashed Potatoes with Cheese. I love every word in that name. Potatoes? Good! Cheese? Good! Smashing things? GOOD! When you can combine all three to make an appetizer or side dish, you really ought to take advantage of the opportunity.
Whenever I attend gatherings or soirees or shindigs or parties or pretty much any event at which there will be hors d’oeuvres, I prepare by starving myself in the leadup. Remember, cute=delicious. I plant myself by the kitchen door (depending on how bold I feel, I sometimes “get lost” and wander into the kitchen and help myself; no sense putting out the servers) and grab as many bite-sized yummies as those little paper plates can bear (which isn’t much, in case you were wondering).
But don’t worry, when I host, I return the favor and go overboard with the amount of appetizers leaving my kitchen. Of course, many of the apps I cook up rarely make it beyond said kitchen, which may be why I make so many, but that’s my prerogative. In any case, every menu I compose includes these absolutely amazing amuse-bouches. I make ’em, I smash ’em, my guests eat ’em. Perfect!
What Other Toppings Do You Recommend?
Anything you put on full-sized baked potatoes can be added to these miniature versions. Sour cream, bacon bits, sundried tomatoes, avocado, salsa, chives, fresh herbs, Parmesan, or other grated cheeses will work well. The potato is your starch-based blank canvas. Add ingredients, subtract ingredients, replace, double, and half ingredients… it’s up to you. The one thing I keep consistent is the Old Bay seasoning, which is now synonymous with Smashed Potatoes in my mind, so I don’t mess with a good thing.
Ingredients
- 1.5 lbs. small red potatoes
- 3 tbsp olive oil
- salt and freshly ground black pepper to taste
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tsp Old Bay seasoning
- 2 tbsp fresh chives finely chopped
- 3/4 cup shredded Monterey Jack and Colby cheese blend
Instructions
- Preheat the oven to 475°F.
- Rinse and scrub the red potatoes under cold water to remove any dirt. Coat a rimmed baking sheet with non-stick cooking spray.
- Bring a medium pot of water to a rolling boil. Add a generous pinch of salt. Carefully add the potatoes and boil for 15 minutes, until they're tender enough to be pierced with a fork.
- While the potatoes are boiling, melt the butter in a small microwave-safe bowl. Stir in the minced garlic and Old Bay seasoning.
- Drain the potatoes and let dry.
- In a large bowl, whisk together the olive oil with a pinch of salt and pepper. Toss the drained potatoes in the oil until they're evenly coated.
- Arrange the potatoes on the prepared baking sheet. With a heavy-bottomed glass or potato masher, gently press down (i.e., smash) on each potato until it's about 1/2-inch thick.
- Brush each smashed potato generously with the garlic butter mixture. This will infuse them with flavor and help them crisp up in the oven.
- Roast the potatoes for 15 minutes, until their edges turn golden brown. Remove from the oven.
- Sprinkle a bit of the chives onto each potato, followed by a generous amount of the shredded cheese blend.
- Return the baking sheet to the oven for another 5–7 minutes, until the cheese is melted and bubbly.
Nutrition
FAQs & Tips
Let your smashed spuds cool completely then put them in an airtight container. They should keep for up to 5 days in the fridge. You can reheat them in the microwave for a minute or two, or the oven set to 350°F for 5-7 minutes.
This ensures the olive oil will stick to them and they are properly coated. (Oil and water don’t mix.)
You’ll want to use small potatoes; they’re easier to smash and eat. With that in mind, you can either go with the red ones used in this recipe or gold potatoes.
Use potatoes that are all the same size. Larger spuds can be cut in half. Also, when boiling the potatoes don’t overfill the pot. One layer of potatoes will do at a time.
Are you using enough oil and/or butter mixture? On top of tossing the potatoes with oil, I usually pour some more oil in the pan. I also err on the side of too much garlic butter mixture when brushing the potatoes individually. Last, increase the temperature to 500°F.
Serving Suggestions
I like to serve these Smashed Potatoes with Cheese as an appetizer. If you’re looking for other appetizers, here are some of my faves:
- Easy and Delicious Caprese Skewers: Love Caprese salads but don’t have the time to sit down and eat them? These skewers are for you!
- Three Spinach Artichoke–Inspired Appetizers: I’m giving you a selection of similar appetizers, each featuring spinach and artichoke, all delicious.
- Crispy Muffin Tin Potato Stacks: I get a lot of compliments for these before my guests have even tried them. They are just so cute (and delicious, in case you were wondering)!
Alternative Ingredients
| Alternative Ingredient | Suitable for Diet |
|---|---|
| Vegan cheese | Vegan, Dairy-Free |
| Sweet potatoes | Paleo, Diabetic Friendly |
| Light cheeses | Low-Fat, Calorie Counting |
| Gluten-free breadcrumbs | Gluten-Free |
