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Cheesy Smashed Potatoes

These cheesy smashed potatoes are baked and smashed baby red potatoes tossed with lemon and herbs, and sprinkled with two types of cheese!

Cheesy Smashed Potatoes in a dish.

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!

Red potatoes, olive oil, lemon, and spices on a table.

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.
Unbaked red potatoes and lemon slices.
Whole roasted red potatoes with lemons in a white dish.

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. 

Smashed potatoes in a dish.
Smashed potatoes with cheese on top unbaked.

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
  • Cotija
  • Sharp cheddar
  • Romano
  • Pepperjack 

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. 

Cheesy Smashed Potatoes in a white baking dish.

More potato recipes

Cheesy Smashed Potatoes

These cheesy smashed potatoes are baked and smashed baby red potatoes tossed with lemon and herbs, and sprinkled with two types of cheese!
5 from 3 votes
Print Pin
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings



  • 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. 


Serving: 1serving | Calories: 349kcal | Carbohydrates: 39g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 722mg | Potassium: 1083mg | Fiber: 4g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 23mg | Calcium: 202mg | Iron: 2mg
Course Side Dish
Cuisine American
Keyword baked red potatoes, cheese smashed potatoes, smashed potatoes, smashed potatoes with cheese
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Cheesy Smashed Potatoes pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating


Monday 13th of November 2023

I never would've thought to put feta cheese on potatoes but these were amazing.


Monday 13th of November 2023

The feta took this dish over the top! UNBELIEVABLY good!


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