Smashed Cheddar Potatoes
Indulge in the irresistible comfort of Smashed Cheddar Potatoes, a crispy, cheesy twist on classic roasted potatoes that's perfect for any occasion. This recipe transforms tender baby potatoes into golden, buttery morsels by smashing them for maximum surface area before baking. A flavorful coating of melted butter, olive oil, garlic powder, and black pepper ensures every bite is packed with savory goodness. Topped with gooey melted cheddar cheese and a sprinkle of fresh parsley, these potatoes are both visually stunning and utterly delicious. Ready in under an hour, this dish is ideal as a crowd-pleasing side for holiday feasts or casual weeknight dinners. Get ready to savor the perfect balance of crunch, creaminess, and bold flavor with these smashed cheddar potatoes!
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Recipe Information
Ingredients
- 2 lbs Baby potatoes
- 1 tbsp Salt
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 0.5 tsp Black pepper
- 1.5 cups Cheddar cheese, shredded
- 2 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or greased aluminum foil.
Add the baby potatoes to a large pot of water and bring to a boil. Add 1 tablespoon of salt to the water and cook the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and let them sit for a few minutes to allow excess moisture to evaporate.
Transfer the potatoes to the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until it is flattened but still intact.
In a small bowl, mix together the melted butter, olive oil, garlic powder, and black pepper. Brush this mixture generously over the smashed potatoes, ensuring they are well-coated.
Bake the potatoes in the preheated oven for 20 minutes, or until the edges are golden brown and crispy.
Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese evenly over the potatoes. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbling.
Garnish the smashed cheddar potatoes with the chopped parsley and serve immediately.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 8224 mg | 358% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.3 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1362 mg | 105% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4103 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
