These cheesy smashed potatoes are baked and smashed baby red potatoes tossed with lemon and herbs, and sprinkled with two types of cheese!
Who can say no to a new potato dish; especially if it’s as versatile as this one?
These cheesy smashed potatoes bake up baby red potatoes, tossed in garlic and onion powder, fresh rosemary, and a zing of lemon, then smash them down and add some salty feta and savory parmesan cheese.
The result? An incredible contrast of creamy potatoes on the inside, crispy and salty on the outside, mixed with spices and herbs, all covered with delicious cheeses.
They’re hearty enough to be a side dish, and also yummy enough to be served up as an appetizer before dinner begins.
The next time you’ve got a craving for some delicious potatoes, try these cheesy smashed potatoes!
Ingredients for cheesy smashed potatoes
- Baby red potatoes – These little guys are perfect for smashing!
- Olive oil – Olive oil will help the potatoes cook and get extra crispy in the oven.
- Kosher salt and black pepper – Salt and pepper are crucial for properly seasoning the cheesy smashed potatoes.
- Spices – I’ve used a savory blend of garlic powder and onion powder.
- Rosemary – Rosemary will add the perfect woody and herbaceous flavors to the cheesy smashed potatoes.
- Lemon – Lemon adds just the right amount of brightness.
- Cheeses – I’ve used a combination of parmesan cheese, and feta cheese here.
How to make cheesy smashed potatoes
Making cheesy smashed potatoes is easy!
Start by tossing your baby potatoes in the olive oil, spices, and rosemary, and top with lemon slices.
Once baked and tender, remove the lemon slices, and gently smash each potato until it’s flat.
Sprinkle with cheese and bake until crispy!
What kind of potato should I use for these cheesy smashed potatoes?
I’ve used baby red potatoes here, but feel free to use baby Yukon gold potatoes too! Both are waxy potatoes that have creamy interiors.
I would steer clear of russet potatoes, mainly because they’re so large and take so long to bake. Also, they run the risk of falling apart from being super flaky on the inside.
Types of cheeses
For my cheesy smashed potatoes, I’ve gone with parmesan and feta, but here are some other cheeses that would be delicious as well:
- Monterey jack
- Sharp cheddar
What can I use to smash these cheesy smashed potatoes?
Smashing the potatoes is one of the most fun parts of this dish!
You can use the bottom of a measuring cup, the bottom of a glass, or a spatula to gently press and smash down the potato until it’s flat.
Be sure to be careful and go slowly, you don’t want to destroy the yummy potato goodness!
Storage and leftovers
Any leftover cheesy smashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place on a microwave-safe dish, covered loosely with a damp paper towel, and heat for 1-2 minutes or until heated thoroughly.
More potato recipes
- Want potatoes for breakfast? Try my Corned Beef Cabbage Potato Hash
- Need a comforting soup for a chilly day? Try my Loaded Baked Potato Soup
- Craving sweet potatoes? Try my Pesto Hummus Sweet Potato Bites
- Looking for a new snack on game day? Try my Cheesy Buffalo Chicken Potato Skins
Cheesy Smashed Potatoes
- Preheat oven to 425 degrees F and set a 9×13 baking dish to the side.
- In a medium sized bowl add potatoes, olive oil, garlic powder, onion powder, rosemary, kosher salt, and black pepper. Toss to combine and equally coat the potatoes in oil and seasoning.
- Add the potatoes to your 9×13 dish and place the lemon around the potatoes.
- Bake for 25 or until the potatoes are fork tender.
- Remove the potatoes from the oven and remove the lemon slices.
- With the help of a spatula, or the bottom of a glass, gently smash the potatoes.
- Generously sprinkle the tops of the smashed potatoes with feta and Parmesan cheese.
- Bake for another 25 minutes until the cheeses are melted and the edges of the potatoes are slightly crispy.
- If you want your potatoes with extra lemon flavor you can toss them with 1 tablespoon lemon juice instead of just the slices.