Crispy Cheddar Smashed Potatoes

it’s early evening now and the kitchen smells like slow, gentle garlic and the way butter lingers in warm air. You know that scent? That hint of something roasting, earthy and promising, tucked under the surface. That’s what it’s like when you make these crispy cheddar smashed potatoes – they start off quiet, humble, then surprise you with this rich, crunchy joy. Almost golden lace edges, soft middles, and bits where the cheddar melts right into the potato skin… little crispy frills that everyone ends up picking at before they’re even on the table. I have to gently bat hands away, sometimes, before they vanish straight off the pan.

Why You’ll Crave It

• Perfect texture contrast: golden crunchy edges with fluffy, tender centers
• The cheddar bakes into a crisp layer – almost like little cheese chips on each one
• Deceptively simple but always feels like a special treat
• Endlessly customizable – you can style them however your taste leans
• They look rustic and charming, right out of the oven, without trying too hard

The first time I made this, my brother walked into the kitchen and said, “Wait, WHAT smells this good?” and honestly I still smile every time I think of that.

What You’ll Need

• 1 kg small potatoes: red-skinned or Yukon gold, washed well and unpeeled — about the size of eggs, roughly
• 4 tablespoons olive oil: the good kind if you have it, since it really carries flavor here
• Salt: plenty for boiling the water, and more for sprinkling on top later (go generous)
• Freshly ground black pepper: just enough to give it a bit of warmth and depth
• 200 grams sharp cheddar cheese: grated — something melty and flavorful, nothing too mild
• Chopped chives or parsley: a small handful, for a bit of brightness at the end

Easy How-To

Boil the potatoes

Start off by piling the potatoes into a pot and covering them with cold water. Add salt like you’re seasoning the ocean. That’s always the trick. Bring it to a boil, then simmer gently until a fork slides into one easily — about 20 to 25 minutes.

Let them rest a bit

Drain the pot and just… let the potatoes sit for a few minutes. Just enough to stop steaming hot. You’ll be handling them next, and hot potatoes + hands isn’t ideal.

Smash and arrange

Preheat your oven to 200°C (400°F). Line a large tray with parchment paper. Place each potato on the tray, spaced out, and gently press down with the flat bottom of a glass until it flattens – not too hard or it’ll just fall apart. You’re aiming for a good smash with craggy edges.

Oil, salt, pepper, cheese

Drizzle olive oil over each smashed potato, trying to catch the edges too – those crisp up best. Then sprinkle with salt, pepper, and finally the grated cheddar. Be generous, and let some cheese spill onto the parchment… trust me, it turns into the best crunchy bits.

Roast until deep golden

Into the oven they go, for around 25 to 30 minutes. Watch for that moment when the cheese is bubbling and darkening in places, and the edges of the potatoes look crisp and gold. That’s your sign.

Finish and enjoy

Scatter some chopped chives (or parsley) over right when they come out. Let them sit just a minute… then dig in while they’re still warm and crisp.

Good to Know

• If the potatoes roll around too much while smashing, let them cool just a touch more – they behave better when not piping hot
• A little cheese burned on the parchment is not an accident — it’s a gift
• You’ll tell yourself you’re just tasting one — suddenly four are gone, and no one’s even sat down yet

Serving Ideas

• Beside roast chicken or steak, as the crispiest side on the plate
• Topped with a dollop of sour cream and a sprinkle of smoked paprika
• Stacked warm in a bowl and brought to the table as a shareable snack

Top Tricks

• For extra crispy results, press the potatoes thinner and bake them directly on the metal tray without parchment — just oil it really, really well

Frequently Asked Questions

Can I make these ahead?

Yes, boil the potatoes earlier in the day or even the day before. Just keep them chilled and smash + roast when you’re ready.

What if I only have large potatoes?

No problem. Just cut them in halves or quarters so they’re roughly even in size, and then boil and smash as normal.

How can I make it more exciting?

Add a pinch of garlic powder or chipotle to the cheese, or drizzle hot honey on top after roasting. Totally transforms the flavor.

Can I use pre-shredded cheese?

You can, but freshly grated cheddar melts better and gives you that lovely crispy-cheesy finish. If possible, go fresh.

Do leftovers still taste good?

They’re best fresh, of course — but leftover ones can be reheated in the oven till crisp again. Still so tasty.